University of Massachusetts Amherst food scientist Lynne McLandsborough has received a $434,215 grant from the USDA to develop an oil-based system to clean and sanitize food processing equipment without water, reducing the high risk for Salmonella contamination associated with nuts. CNS News August 5, 2020
The University of Massachusetts Amherst Department of Food Science has been awarded a five-year, $482,549 grant to fund an experiential learning program for undergraduates, including independent research opportunities with faculty mentors and paid summer internships with industrial partners in the greater Boston area.
CNS News July 17, 2020
A common food additive, recently banned in France but allowed in the U.S. and many other countries, was found to significantly alter gut microbiota in mice, causing inflammation in the colon and changes in protein expression in the liver, according to research led by a University of Massachusetts Amherst food scientist.
CNS News June 30, 2020
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Food Science at the University of Massachusetts Began in 1918
Now, almost a century after the Food Science Department was born, it remains one of the world's preeminent food science programs.
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University of MassachusettsDepartment of Food Science Newsletter
Volume 31, Number 2, 2019
Support from alumni and friends is crucial to becoming one of the top Food Science Departments in the world.
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