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 228, Chenoweth Laboratory
Off. Tel.: (413) 545-5838
Email: fergc@foodsci.umass.edu
Curriculum Vitae |
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Publications (selected, past 5 years, total 384)
Clydesdale, F.M.(as one of a committee of 12 ). 2004. Dietary Reference Intakes: Guiding Principles for Nutrition Labeling and Fortification. Institute of Medicine of the National Academies, National Academies Press, Washington ,D.C. 205pp.
Clydesdale, F. M., 2004. Functional Foods: Opportunities and Challenges. Food Tech. 58: (12): 35-40.
Clydesdale, F.M. (as one of a committee of 13) 2005. Report of the Dietary Guidelines Committee on the Dietary Guidelines for Americans, 2005. USDA Washington, D. C.January. 364pp.
Clydesdale, F.M.(as chair of the 17 member committee who wrote the report) 2005. Functional Foods: Opportunities and Challenges. IFT Expert Report, Chicago, Il, March, 2005, 66pp.
Boon, Caitlin, S. and Clydesdale F.M.2005.A review of Childhood and Adolescent Obesity Interventions. Critical Reviews in Food Science and Nutrition. 45: (7,8) 511-525.
Clydesdale, F. M. 2005. Opportunities and challenges for developing functional foods. Genetic Eng. News Intnl. 25: (9): 6,8.
Weaver,C., Lupton, J., King, J., Go,VLW, Nicklas,T., Pi-Sunyer,FX, Clydesdale, F., and Kris-Etherton,PM. 2006. Dietary Guidelines vs beverage guidance system. AJCN, 84:(5),1245-1246.
Shetty, Kalidas, Clydesdale, F.M., and Vattem, D.A. 2005. Clonal Screening and Sprout Based Bioprocessing of Phenolic Phytochemicals for Functional Foods. In: Food Biotechnology 2nd Edition.(Eds. K. Shetty, G.Paliyath, A. Pometto and R.E. Levin) 603-625. Taylor & Francis, Boca Raton, Fl.
Shetty, Kalidas, Clydesdale, F.M., and Vattem, D.A. 2006. Clonal Screening and Sprout Based Bioprocessing of Phenolic Phytochemicals for Functional Foods. In: Functional Fooods and Biotechnology. (Eds. K. Shetty, G.Paliyath, A. Pometto and R.E. Levin) 1-24. Taylor & Francis, Boca Raton, Fl.
Chantrapornchai, W., Clydesdale ,F.M., McClements, D.J. 2008.Understanding Colors in Emulsions. In: Color Quality of Fresh and Processed Foods. (Eds. E Culver and R.E. Wrolstad) Chapter 24. American Chemical Society , Washington, D.C.
