University of Massachusetts Amherst

Food Science

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News & Links

 

 

 

 

 

News & Links


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


Food Emulsions: Nov 5-6, 2013

This workshop presented the basic principles, concepts and techniques of emulsion science, and showed how this information can help to understand, predict and control the properties of real food products and ingredients. The program lectures and many of the posters presented during the program are posted for attendees using the link below. Please note: The content is password protected. The password was sent to all attendees that participated in the course. If you have issues accessing the content, please contact Amanda Kinchla at amanda.kinchla@foodsci.umass.edu

Program lectures and poster presentations are posted “here”

HACCP: December 3-5, 2013

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.

Register now! Early bird rates available until November 1st.

SRA Registration fee $500

Professional Registration fee $600

Registration and additional information, click here 


Better Process Control School: January 7-10th, 2014

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.

Register now! Early bird rates available until November 29th.

SRA Registration fee $650

Professional Registration fee $750

Registration and additional information, click here 

 

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