University of Massachusetts Amherst

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Faculty

Distinguished Professor and Director of the Food Science Policy Alliance
Field of Study:
Science/policy/regulation; physical-chemical changes in processing; mineral interactions in foods; technological optimization of physiological, functional and bioactive properties of food.
Assistant Professor
Field of Study:
Luminescence Spectroscopy, Physical properties, Non linear Kinetics, Biophysics of Digestion, Predictive Microbiology, Food Security
Professor and Department Head
Field of Study:
Strategies to inhibit lipid oxidation; Antioxidants; Impact of processing on bioactive lipids; Altering food lipid bioavailability.
Assistant Professor
Field of Study:
Analytical chemistry, Raman spectroscopy, SERS, nanofabrication, rapid detection, characterization, chemical mapping, cell imaging, integration.
Extension Assistant Professor
Field of Study:
Food Safety, Product Development, Commercialization, Food Science Outreach Education.
Professor
Field of Study:
Food microbiology, bacterial sporulation and germination, spore-forming foodborne pathogens:incidence, physiology, toxigenicity
Distinguished Professor
Field of Study:
Food biopolymers and colloids; oral delivery systems; gastrointestinal fate of nutrients and nutraceuticals; food nanotechnology.
Professor and Undergraduate Program Director
Field of Study:
Food safety, biofilm formation and removal; bioactive food components, rapid detection methodology and food fermentations.
Professor, Francis Chair and Graduate Program Director
Field of Study:
Functional foods (bioactive food components), biologically beneficial effects of conjugated linoleic acid, obesity, and environmental contaminants and development of obesity and type 2 diabetes
Assistant Professor
Field of Study:
breast milk and infant nutrition | genomics of beneficial microbes | dietary influences on the human microbiome
Associate Professor, Clydesdale Scholar of Food Science, Honors Program Director
Field of Study:
Diet-based strategy for disease prevention, nutraceutical & natural product bioavailability and metabolism, interplay between dietary components and gut microbiome, enhancement of health benefits of dietary components by food processing and nanotechnology, toxicology of food components.
Assistant Professor
Field of Study:
Omega-3 fatty acids, lipid mediators, lipid metabolism, angiogenesis, cancer, food chemistry, natural product chemistry, disease prevention.

Emeritus Faculty

Professor Emeritus of Food Microbiology
Field of Study:
Food safety, detection of mutagens and carcinogens; microbial food spoilage enzymes; immuno assays, fermentation technology and PCR detection and quantitation of E. coli O157:H7, Listeria monocytogenes, vibrio parahaemolyticus and V. vulnificus in seafood.
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.
Professor Emeritus of Food Processing
Field of Study:
Rheology of brittle foods; squeezing flow viscometry; physical properties of powders; texture perception, microbial population dynamics; microbial survival and growth kinetics.