University of Massachusetts Amherst

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Faculty

Distinguished Professor and Director of the Food Science Policy Alliance
Field of Study:
Science/policy/regulation; physical-chemical changes in processing; mineral interactions in foods; technological optimization of physiological, functional and bioactive properties of food.
Professor, Department Head
Field of Study:
Strategies to inhibit lipid oxidation; Antioxidants; Impact of processing on bioactive lipids; Altering food lipid bioavailability.
Assistant Professor
Field of Study:
Analytical chemistry, Raman spectroscopy, SERS, nanofabrication, rapid detection, characterization, chemical mapping, cell imaging, integration.
Extension Assistant Professor
Field of Study:
Food Safety, Product Development, Commercialization, Food Science Outreach Education.
Professor and Graduate Program Director
Field of Study:
Food microbiology, bacterial sporulation and germination, spore-forming foodborne pathogens:incidence, physiology, toxigenicity
Professor, Fergus Clydesdale Endowed Chair
Field of Study:
Food biopolymers and colloids; oral delivery systems; gastrointestinal fate of nutrients and nutraceuticals; food nanotechnology.
Associate Professor, Undergraduate Program Director
Field of Study:
Food safety, biofilm formation and removal; bioactive food components, rapid detection methodology and food fermentations.
Associate Professor, F. J. Francis Endowed Chair
Field of Study:
Functional foods (bioactive food components), biologically beneficial effects of conjugated linoleic acid, obesity, and environmental contaminants and development of obesity and type 2 diabetes
Assistant Professor
Field of Study:
Breast milk and infant nutrition; genomics of beneficial microbes; dietary influences on the human microbiome
Associate Professor, Honors Program Director
Field of Study:
Disease preventive dietary components, nutraceutical bioavailability, diet-based strategy for cancer prevention, enhancement of health benefits of nutraceuticals by food processing and nanotechnology.
Assistant Professor
Field of Study:
Omega-3 fatty acids, lipid mediators, lipid metabolism, angiogenesis, cancer, food chemistry, natural product chemistry, disease prevention.