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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Funding
Sources
United States Department of Agriculture, National Research
Initiative Competitive Grants Program
National Marine Fisheries Service, Saltonstall-Kennedy Program
National Cattlemen’s Beef Association
International Life Science Institute
Dairy Management Incorporated
Various Food Companies
