The Department of Food Science at the University of Massachusetts Amherst invites applications for a tenure-track faculty position at the Assistant Professor level. We are seeking outstanding individuals with expertise in food science, including, but not limited to; innovative processing; mathematical modeling and/or big data analysis; plant-based foods to address health and sustainability challenges; natural product separation and analysis; carbohydrate chemistry; packaging; physiochemical properties of foods; personalized nutrition. For more information, including minimum qualifications and application instructions, please visit: http://careers.umass.edu/amherst/en-us/job/502847/tenure-track-assistant-professor-in-emerging-food-technologies
Alissa Nolden of UMass food Science set out to review the literature about the impact of cancer patients’ sense of taste and smell on their “food behavior,” defined as any behavior that affects patients’ overall nutritional health, such as their desire to eat, food preferences and consumption. Nolden’s goal is to develop a better understanding of changes in taste and how that affects cancer patients’ ability to enjoy food and meet optimum nutritional needs during and after treatment. Her review evaluated 11 studies published between 1982 and 2018 “that psychophysically measured taste and smell function and assessed some aspect of food behavior.” Nolden found a reduced taste function, particularly for sweet flavors, among people with cancer. And that diminished taste was associated with a reduced appetite; avoidance of certain foods, including meat; and a lower intake of calories and protein. CNS News December 18, 2019
University of Massachusetts Amherst food scientist Matthew Moore has received two grants from the USDA to apply new technology in an effort to more quickly detect and trace foodborne disease caused by noroviruses and bacteria.
News and Media Relations October 31, 2019
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Food Science at the University of Massachusetts Began in 1918
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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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