Fergus M. Clydesdale Center for Foods for Health and Wellness

"The Advisory Board was essential to the department's rise to the top of ranked PhD program in the U.S. and to its success as a top ranked undergraduate program at UMass for five out of the last six years." –
Eric Decker,
UMass Amherst Food Science Department Head

Food Science Industrial Alumni Advisory Board

In Chenoweth Laboratory, a former kitchen for students in the Hospitality and Tourism Management Department is being transformed into sophisticated research laboratories for the Fergus M. Clydesdale Center for Foods for Health and Wellness, an enterprise undertaken by the Department of Food Science and its illustrious advisory board. The center, one of a few of its kind in the country, is devoted to improving the nutritional quality and safety of food, a centerpiece of new efforts at disease prevention. The 29-member Industrial Alumni Advisory Board helped raise over $1.8 million needed to match state funds for construction that began in early 2010. "The board saw that the future in the food industry is in wellness and trying to prevent disease through proper diet," says Charles Feldberg '54, a retired executive at BESTFOODS and the first chair of the board. "I'm convinced the center will make a contribution to improving worldwide health."

Established in 1989, the board is a who's who of the top leaders in the food industry worldwide, and a bridge between academia and industry. Under the current leadership of Dr. Noel Anderson, '74, '77 MS, '80 Ph.D, Vice President, Pepsico, board members have raised funds to meet a variety of needs in the Food Science Department and members have served as guest lecturers and helped students secure employment in the food industry. "We've done well with melding a public-private partnership with advantages to everyone," says Gilbert A. Leveille '56, board member and executive director of Wrigley Science Institute.

The Fergus M. Clydesdale Center for Foods for Health and Wellness at the University of Massachusetts Amherst develops and implements innovative Food Science and Policy solutions to enhance foods that can improve the health and wellness of our food supply. This goal requires a unique partnership of outstanding faculty, students, and technicians conducting fundamental research to develop technologies that can be transferred to the private sector through open innovation partnerships. The center consists of state-of-the-art laboratories and scientific instrumentation to conduct research on the discovery and characterization of bioactive food components, and technologies that can be used to incorporate them into foods in a way that they can improve health and wellness without negatively impacting food quality.

  • Joseph Allen
    President
    Allen Flavors

    Noel Anderson
    Vice President
    Pepsi Cola Company

    Ivette A. Bassa
    VP RD&Q NA Snacks and Confectionary
    Mondelez International

    F. M. Clydesdale
    Distinguished Professor and Director of the
    Food Science Policy Alliance
    Department of Food Science
    University of Massachusetts, Amherst

    Donald Coffey
    Executive VP, Ingredient Solutions
    MGP Ingredients

    Eric A. Decker
    Professor and Department Head
    Department of Food Science
    University of Massachusetts, Amherst

    Peter Erickson
    Vice President
    General Mills Inc.

    Charles Feldberg
    (Retired – V.P. CPC International, Inc.)

    Nancy Fogg-Johnson, Principal
    Life Sciences Alliance

    Stephen Kelleher
    Founder & Chief Scientist
    Proteus Industries, Inc.

    Linda L. Letcher
    Associate Director
    Global Convenient Meals
    Research and Development/Quality
    Mondelez International

    Gil A. Leveille
    Executive Director
    Leveille Associates

  • Donald J. Lynch
    Vice President
    Gortons

    Charles Manley
    (Retired - V.P. Takasago International)

  • Toni Ruth Manning
    Senior Consultant
    TRM Food Consultants
  • Stephen J. Nojeim
    Director of R&D- Cranberry
    OceanSpray Canberry

    Margaret A. Poole
    Vice President Quality Systems
    H. P. Hood LLC

    L. Michael Popplewell
    VP – Corporate Research & Development
    International Flavors & Fragrances

    David K.Rey
    VP R&D and Quality
    Weetabix North America

    Peter Salmon
    President
    The International Food Network, Inc.

    Anil Shrikhande
    Vice President, Research & Development
    Constellation Wines USA

  • Herbert Stone
    (Retired - Tragon Corp.)
  • Spencer W. Sullivan
    Operations Manager
    Kraft Food Ingredients Corp.

    Sandra Gifford-Steffen
    Director, Food and Beverages
    Pepsi Cola Company

    Susan Wagner
    VP Global Consumer Insights
    NBTY Nutritional Supplements

    Judy Zaunbrecher
    Vice President, R&D
    Welch’s