News & Links
Cake Symposium: August 25-26, 2014
On behalf of the Scientific and Organizing Committees, we take pleasure in inviting you to join us at the second international Cake Symposium to be held on August 25-26, 2014, in Boston, Massachusetts. The Symposium is hosted by two universities that are world renowned for their academic programs in food science -- KU Leuven in Leuven, Belgium and UMass Amherst in Amherst, Massachusetts.
The large number of ingredients in cakes and the widely varying production methods result in a wide range of cake types. Although cakes gain economic importance worldwide, not much is known about ingredient functionality in cake systems or the chemical and physical processes during cake making. The changing dynamics in this challenging field were the impetus for the organization of the first international Cake Symposium which took place on March 26-27, 2012, in Leuven, Belgium.
Based on the great success of the first Cake Symposium, we feel it is important to provide a forum in North America where researchers and technologists can share recent progress and insights in the broad area of cakes. Therefore, we are very pleased to announce that KU Leuven and UMass Amherst are able to gather some of the most internationally recognized scientists with expertise in the complex world of cakes for the second international Cake Symposium in Boston -- offering you an elaborate and varying scientific program endorsed by AACC International , LFoRCe and Puratos.
Registration details and additional program information can be found at www.cakesymposium.org
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, email@example.com
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, firstname.lastname@example.org
Food Emulsions Workshop: TBD, 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