University of Massachusetts Amherst

Food Science

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News & Links

 

 

 

 

 

News & Links


For more news pls. see the news and announcement page.


HACCP: December 2-4, 2014

This workshop will provide the tools for you to complete the requirements for HACCP (Hazard Analysis Critical Control Point) certification, understand HACCP principles, identify the resources needed to develop, implement and maintain a HACCP plan, understand and identify process step hazard assessment and understand and identify steps required to determine critical control points. This course will include interactive exercises to help illustrate HACCP planning with an emphasis on FDA regulated food products. Contact Amanda Kinchla for registration and program details, amanda.kinchla@foodsci.umass.edu


Better Process Control School: January 6-9th, 2015

The Better Process Control School (BPCS) certifies supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified canned foods. Each processor of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing. This school satisfies the training requirements specified in both the FDA and USDA regulations. Instructors for this school are drawn from the Food and Drug Administration (FDA), the University of Massachusetts, and industry. Contact Amanda Kinchla for registration and program details, amanda.kinchla@foodsci.umass.edu

 

Food Emulsions Workshop: May 19-20th, Spring 2015

This workshop will present the basic principles, concepts and techniques of emulsion science, and show how this information can help to understand, predict and control the properties of real food products and ingredients. Further program details will be posted at a later date.

 

We are ranked the number one Food Science Ph.D. research program in the US.

The Department of Food Science at the University of Massachusetts, Amherst was recently ranked the number one Food Science Ph.D. research program in the United States by the National Research Council. The 2010 study evaluated graduate programs according to several criteria, including faculty research productivity (publications, citations, grants, awards), student completion rates, and diversity. We are extremely proud that our department was ranked first in three of the evaluated categories. Click here for more details.

 

The Fergus M. Clydesdale Center for Foods for Health and Wellness is now open!

 

News letters: click here

In addition, links to other food science related web sites and information about national and international ranking of the Department can be found on this page. Please follow the navigation bars on the left or click on the highlighted links above