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.
Assistant Professor
Field of Study:
Luminescence Spectroscopy, Physical properties, Non linear Kinetics, Biophysics of Digestion, Predictive Microbiology, Food Security
Professor and 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
Distinguished Professor
Field of Study:
Food biopolymers and colloids; oral delivery systems; gastrointestinal fate of nutrients and nutraceuticals; food nanotechnology.
Professor and Undergraduate Program Director
Field of Study:
Food safety, biofilm formation and removal; bioactive food components, rapid detection methodology and food fermentations.
Professor, Francis 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, Clydesdale Scholar of Food Science, Honors Program Director
Field of Study:
Diet-based strategy for disease prevention, nutraceutical bioavailability and metabolism, interplay between dietary components and gut microbiome, enhancement of health benefits of dietary components by food processing and nanotechnology, toxicology of food components.
Assistant Professor
Field of Study:
Omega-3 fatty acids, lipid mediators, lipid metabolism, angiogenesis, cancer, food chemistry, natural product chemistry, disease prevention.