Mark Failla was educated at St. Francis College in Brooklyn, NY, where he received a Bachelor’s degree in chemistry, and at Indiana University, where he earned both a Master’s and Ph.D. degree in microbiology. A professor of human nutrition, he is currently interim chair of the Department of Human Sciences at The Ohio State University, where he has also served as associate dean for research in the College of Education and Human Ecology and chair of the Department of Human Nutrition. When he came to Ohio State in 2000, Dr. Failla was chair of the Department of Nutrition at the University of North Carolina-Greensboro. His research interests include bioavailability, metabolism, and functions of health-promoting phytochemicals and essential trace metals as well as nutritional immunology. In 2012, he was elected a fellow of the American Association for the Advancement of Science in recognition of his contributions to the field of nutritional biochemistry. A widely published author, he is known for his studies of the digestion, metabolism, absorption, and efficacy of health-promoting compounds in plant foods.