Department of Food Science at UMass Amherst
SECURING THE SAFETY OF THE FOOD SUPPLY
UMass Amherst scientists are conducting research to promote the safety of the food we eat—and to stop the spread of outbreaks when they occur.
Department News
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UMass Amherst researcher awarded $1.71 million NIH grant for collaborative project
Dr. Lili He was awarded a $1.71 million NIH grant for a collaborative project to study the age of mosquitoes aiming to improve pesticide strategies and reduce vector-borne diseases like malaria. “Mosquito-borne pathogens also threaten livestock production and animal food quality and sustainability. So this project has very broad significance.” HE said. -
IUFoST Young Researcher Award Winner
Dr. Lutz Grossmann, The International Union of Food Science and Technology (IUFoST) Young Researcher Award Winner, is recognized for his outstanding work in the areas of alternative protein extraction and purification, protein functionality, sustainable food processing and food design that are already nationally and internationally recognized. Congratulations to Dr. Grossmann for his outstanding achievements! -
Faculty Hiring: Extension Assistant Professor - Food Sciences
The Department of Food Science at UMass Amherst is hiring an Associate Extension Professor! We seek a candidate who will develop an integrated program in Healthy, Sustainable, and Accessible Food involving extension, teaching, and research. Do you want to collaborate with multi-disciplinary teams to develop and deliver practical solutions to critical issues in the food system?
FOOD SCIENCE SPOTLIGHT
FOOD SCIENCE RISING SENIOR WINS TOP UNDERGRADUATE RESEARCH COMPETITION
Adam Forbes, a rising senior majoring in food science and mathematics, won first place in the Undergraduate Research Competition at IFT First, the annual event and expo of the Institute of Food Technologists (IFT), held recently in Chicago.
Forbes, who presented his research last month at IFT First, was recognized for his project, “Assessing and Predicting the Color Stability of Anthocyanins in the Presence of Ferrous Sulfate.”
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