McClements is internationally known for his cutting-edge work in food design and nanotechnology, including encapsulating nutraceuticals in nanoparticles to preserve nutrients. Xiao’s lab focuses on molecular mechanisms and interactions of possible disease-preventing nutraceuticals to enhance nutrient bioavailability through food processing and nanotechnology, among other topics. News & Media Relations December 3, 2020
The National Science Foundation awarded UMass food scientist John Gibbons with a five-year CAREER grant, which he will use to advance our knowledge of fungi domestication. CNS News November 10, 2020
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
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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.
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...
The University of Massachusetts Amherst Department of Food Science has been awarded a five-year, $482,549 grant to fund an experiential learning program...
Some of the nearly 1,000 small farmers in New England who grow leafy greens use a creative, efficient and cost-effective method of drying the fresh...
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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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