University of Massachusetts Amherst

Food Science

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Faculty & Research

 

 

 

Faculty


CLYDESDALE, Fergus M.
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.

DECKER, Eric
Professor and Department Head

Strategies to inhibit lipid oxidation; Antioxidants; Impact of processing on bioactive lipids; Altering food lipid bioavailability; Seafood/muscle biochemistry.

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GODDARD, Julie M.
Assistant Professor

Active packaging; Antimicrobial processing surfaces; Polymer surface modification; Bioconjugation onto polymer surfaces.

He, Lili
Assistant Professor

analytical chemistry, spectroscopy, SERS, nanofabrication, rapid detection, characterization, chemical mapping, cell imaging, integration.

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KINCHLA, Amanda
Assistant Professor, Extension Specialist

Food Safety, Product Development, Commercialization, Food Science Outreach Education.

LABBE, Ronald G.
Professor and Graduate Program Director

Food safety, food microbiology; foodborne disease agents; bacterial sporulation and germination; Clostridial enterotoxins; effect of natural products on foodborne pathogens; bacterial spore-forming pathogens in retail seafood products.

LEVIN, Robert E.
Professor

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.

McCLEMENTS, D. Julian
Professor, Fergus Clydesdale Endowed Chair

Food biopolymers and colloids; delivery systems; physicochemical basis of digestion

McLANDSBOROUGH, Lynne A.
Associate Professor, Undergraduate Program Director

Food safety, biofilm formation and removal; bioactive food components, rapid detection methodology and food fermentations.

Nugen, Sam R.
Assistant Professor

Food and water pathogen detection; rapid biosensor technology; microfluidic assay development; nanofabrication; food processing.

PARK, Yeonhwa
Associate Professor, F. J. Francis Endowed Chair

Functional foods (bioactive food components), biologically beneficial effects of conjugated linoleic acid, obesity, controlling acrylamide formation in food.

PELEG, Micha
Professor

Rheology of brittle foods; squeezing flow viscometry; physical properties of powders; texture perception, microbial population dynamics; microbial survival and growth kinetics.

SELA, David
Assistant Professor

Foods to promote health; dietary influences on the form and function of the human microbiome; genomics of beneficial microbes; next generation probiotics/prebiotics; food fermentations; biotechnology; microbiome coevolution with milk.

XIAO, Hang
Associate Professor, Honors Program Director

Disease preventive dietary components, nutraceutical bioavailability, diet-based strategy for cancer prevention, enhancement of biological activity of dietary components by combination regimen, food processing and nanotechnology.

ZHANG, Guodong
Assistant Professor

Omega-3 fatty acids, lipid mediators, lipid metabolism, angiogenesis, cancer, food chemistry, natural product chemistry, disease prevention.