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A Conference Celebrating the 100th Anniversary of UMass Food Science

UMass Amherst Food Science 100th Anniversary, sponsored by DOU PONT

Foods for Health

Meeting the needs of future generations

Bangkok, Thailand

Wednesday, January 10, 2018 4:00 PM - Friday, January 12, 2018 6:00 PM (China Time)

Pressure on producing a healthy food supply will meet numerous future challenges due to a rapidly growing population. In order to meet these challenges, foods will need to be more sustainable and more nutritious in order to maintain health for all populations regardless of economic status. Food initially impacts health through their interaction with the gastrointestinal tract. Therefore, an outstanding opportunity to make foods healthier is to maximize their ability to improve gut health and increase nutrient bioaccessibility so nutrients are more efficiently utilized from limited food resources. In addition, foods need to be produced from sustainable agricultural products and food availability needs to be increased by decreasing waste and converting food by products into value added food products all while maintaining quality and safety. This conference will cover emerging knowledge and innovations that can improve the health and wellness properties of foods. Through a better understanding of how foods improve health and how novel innovations can naturally produce safe, great tasting foods while minimizing waste is the key to securing our future food supply. 

January 10: Registration and opening reception

January 11: The gut as the gateway to health (10 talks)

1. Improving gut health with foods

a. The microbiome

          i.      Probiotics

          ii.      Next generation prebiotics to enhance functional food efficacy - David Sela, UMass Food Science

b. Gut Inflammation

         i.      Dietary and environmental risk factors of colonic inflammation and colon cancer: the roles of gut microbiota – Guodong Zhang, UMass Food Science

         ii.      Food based approach to prevent gut inflammation - Yeonhwa Park, UMass Food Science

2. Improving the efficacy of food bioactives

a. Food-grade Delivery Systems to Improve the Bioavailability of Hydrophobic Nutraceuticals - Jingjing Chen, Jiangnon University

b. Gut microbiota-mediated biotransformation of food components: The key for their health-promoting effects- Hang Xiao, UMass Food Science

3. Stability and changes of phytochemical nutrients under oxidative stress - JaeHwan Lee, Sungkyunkwan Univ., South Korea

Mon or Erica – infant formula

January 12: Innovations in food quality, sustainability and safety (10 talks)

1. Natural solutions for better foods

a. Design and application of biopolymer microgels for encapsulation and delivery of bioactive agents – Julian McClements, UMass Food Science

b. Fabrication and application of biopolymer particles for delivery of bioactive components, Yanxiang Gao, China Agricultural University

c. Harnessing Optical Luminescent Techniques to Enhance Food Quality, Stability and Safety – Maria Corradini, UMass Food Science

d. Alternative proteins – Amanda Kinchla, UMass Food Science

e. Improving the Sustainability of Food Proteins: Novel Sources and Combinatorial Approaches - Jochen Weiss, University of Hohenheim

f.  Measurement and application of antioxidants for shelf-life extension of foods​ – Atikorn Panya, Food and Feed Innovation Center,National Center for Genetic Engineering and Biotechnology, Bangkok, Thailand

2. Advances in food safety

a. Antimicrobial delivery systems – Lynne McLandsborough, UMass Food Science

b. Rapid detection of food contaminants using surface enhanced Raman spectroscopy - Lili He, UMass Food Science

c. Emerging Foodborne Pathogen: Topics and Techniques – Matthew Moore, UMass Food Science

3. Panel Discussion: The future of foods

Chinachoti, Yongjing Li, Zhenyu Chen

Registration fees:


After Dec. 15, 2017

Conference Registration ONLY( Proceedings, lunch and break refreshments)



Celebration Banquet ONLY (Jan. 11)



River Cruise Dinner ONLY (Jan. 12)



FULL PROGRAM (Conference Registration, Celebration Banquet, River Cruise)   $265 $335

Location: Novotel Bangkok Sukhumvit 20

Registration website: 

Hotel can be reserved by completing this form (PDF) and emailing to or

If you are interesting in presenting a poster, please send a 250 words abstract to Dr. Guodong Zhang:

Collaborating with:

The Fergus M. Clydesdale Center for Foods for Health and Wellness.

The University of Massachusetts Amherst has opened its new $5.6 million, state-of-the-art Clydesdale Center for Foods for Health & Wellness, with support from top leaders in the food industry and alumni. The center features 7,800 square feet of new and renovated chemistry, microbiology and biology laboratory space for research in developing healthier and safer foods. The department is widely recognized as one of the best in the nation and it is also the oldest in the country, founded in 1918.

One of the top Food Science Ph.D. Research Programs in the US

The Department of Food Science at the University of Massachusetts, Amherst was recently ranked one of the top food science Ph.D. research programs 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. View our top three rankings here.