The University of Massachusetts Amherst

Raymond Mahoney

Professor Emeritus of Food Chemistry

Field of Study: 

Food Biochemistry and Enzymology. Chemistry and technology of enzyme action and its effects on food quality. Iron-protein interactions and iron bioavailability from foods. Biochemical and nutritional changes during food processing and storage.

Office: 

220 Chenoweth Laboratory

Telephone: 

(413) 545-1020

Email: 

 

Professor, University of Massachusetts, 1989-

Ph.D Biochemistry, University of California , Davis

BSc Food Technology, Reading,UK      

 

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