Mark Failla retired in 2018 as Professor Emeritus of the OSU Human Nutrition Program in the Department of Human Sciences. He received the PhD in Microbiology at Indiana U. and joined the Department of Biochemistry and Nutrition at Virginia Tech after completion of postdoctoral training in nutritional biochemistry. He also held positions as Research Microbiologist in the Vitamins and Minerals Lab at USDA’s Beltsville Human Nutrition Research Center and as Professor and Chair of Nutrition at the University of North Carolina – Greensboro prior to moving to OSU as Chair of the Department of Human Nutrition in 2000. Additional appointments at OSU included Associate Dean for Research in the College of Education and Human Ecology, Director of the Interdisciplinary PhD Program in Nutrition, co-Director of the Center for Advanced Functional Food Research and Entrepreneurship, co-Director of the Food Innovation Center, and co-Faculty Lead/Interim Faculty Lead of the Foods for Health Discovery Theme, as well as a courtesy appointment in the OSU Department of Food Science & Technology. His research has primarily addressed the absorption, metabolism and efficacy of fat soluble, health promoting dietary phytochemicals (e.g., carotenoids, isoflavonoids and xanthones) and essential trace metals (zinc, copper and iron). The Failla team developed the widely used coupled in vitro digestion/Caco-2 human intestinal cell model for investigating the effects of plant genotype, food matrix, styles of cooking and physiological status of the host on the bioaccessibility and bioavailability of dietary compounds. He is a Fellow of the American Society of Nutrition and the American Association for the Advancement of Science (AAAS). Mark is most grateful for the privilege of working with very intelligent, talented and enthusiastic graduate students, post-doctoral associates and colleagues throughout his career.