University of Massachusetts Amherst

Food Science

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Faculty & Research




Fergus M. Clydesdale

Distinguished Professor and Director of the
Food Science Policy Alliance

Science/policy/regulation; physical-chemical changes in processing; mineral interactions in foods; technological optimization of physiological, functional and bioactive properties of food.

Office: Room 314, Agr. Engineering Bldg.
Off. Tel.: (413) 545-5838
Curriculum Vitae


Food Science Policy Program and Alliance

Research Interests



Funding Sources

Awards & Recognition


Professional Experiences


Dr. Fergus Clydesdale currently serves as Distinguished University Professor and Director of the University of  Massachusetts  Food Science Policy Alliance. He was Distinguished University Professor and Head in the Department of Food Science and Director of both the Strategic Research Alliance and the Strategic Policy Alliance in the Department of Food Science at the University of  Massachusetts  Amherst from 1988-2008.  He received his B.A. and M.A. from the University of Toronto and Ph.D. from the University of Massachusetts.  He has published some 375 scientific articles and has coauthored or edited twenty books.  He has served on numerous committees including those of the National Academy of Sciences, FASEB, The U.S. Senate, IFT, ILSI‑NA, Codex Alimentarius, the Keystone committee on National Policy on Diet and Health, the Keystone Roundtable on Food and Nutrition, the Food and Nutrition Board of the National Academy of Sciences (1994-2000 and 2007-2013) and the Food Advisory Committee of the FDA where, among other duties, he served as Chair of the FDA Working Panel to evaluate Olestra.  As well he served 3 terms as chair of the Food Forum of the Food and Nutrition Board of the National Academy of Sciences, served on the National Academy IOM Committee on the Use of DRI’s in Nutrition Labeling, appointed by HHS to the 2005 Dietary Guidelines Advisory Committee and by NIH to an Advisory Panel, was a member of the NAS Food Safety Oversight Commission, serves on the IFT/SFO council  and as Chair of the IFT Expert Committee on Functional Foods (2004-05).  He currently serves on several advisory and editorial boards, was appointed as a subject matter expert (consultant) on research priorities for the CFSAN subcommittee for FDA's Science Board, 2009, is Past Chair of the Institute of Food Technologists' Expert Panel on Food Safety and Nutrition, Editor of Critical Reviews in Food Science and Nutrition, a member of the Board of Trustees of the International Life Sciences Institute and Chair of the Board of Trustees of ILSI-NA.  He is the recipient of the University of Massachusetts Distinguished Teaching Award and has received many other honors including; the IFT's William V. Cruess Award for teaching, their Babcock Hart Award for research, the Tressler Award, the IFT Carl R. Feller's award and CAST's Charles A. Black Award  for scientific communication.  He also received the Institute of Food Technologists highest honor ‑ the Nicholas Appert Award, was inducted as an Honorary Member of the “L'Association Internationale Nicolas Appert”  named a Lifetime National Associate of the National Academy of Sciences, received the Distinguished Faculty Award from the University of Massachusetts Alumni Association  (2007) and was  awarded the Sterling B. Hendricks Memorial Lectureship sponsored by ARS/USDA (2008). He was selected as a Plenary Speaker at the 50th Anniversary Meeting of the Institute of Food Technologists, the keynote speaker at the 1987 meeting of the Australian Institute of Food Science and Technology, a Plenary Speaker at the 75th Anniversary of the Finnish Meat Institute in Helsinki, the Eighth International Congress in Food Science and Technology in Toronto  and the Fourteenth South African International Congress on Food Science and Technology to name a few of many major presentations.  He has been named a Fellow of the Institute of Food Technologists, a Fellow of ASN (2010), an honorary Fellow of the Australian Institute of Food Science and Technology, a Fellow of the American College of Nutrition, a Fellow of the International Academy of Food Science and Technology, a Centennial Visiting Professor by the Tokyo University of Fisheries and served as President of Phi Tau Sigma, the Food Science Honors Society.  His research involves the study of scientific policy and regulation and the use of technology to optmize nutritional bioavailability, physiological effects, food quality, food acceptability, overall health and quality of life.  This interest provides a unique perspective since it combines Policy , Regulation, Food Science, Nutrition, Public Health and Consumer acceptance.