Eric A. Decker
Professor, Department Head
Strategies to inhibit lipid oxidation; Antioxidants; Impact
of processing on bioactive lipids; Altering food lipid bioavailability;
Seafood/muscle biochemistry.
Office: Room 236, Chenoweth Laboratory
Off. Tel.: (413) 545-1026
Email: edecker@foodsci.umass.edu
Curriculum Vitae
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Education
University of Massachusetts, Amherst - Doctor of Philosophy in Food Science and Nutrition, 1985-1989
Washington State University - Master of Science in Food Science and Nutrition, 1983-1985
Pennsylvania State University - Bachelor of Science in Biology, 1978-1982
