News and Announcements
Lipid Oxidation in Foods: Improving Food Quality and Protecting Bioactive Lipids
November 13-14, 2012
Course Description: UMass Amherst Food Science invites food scientists, chemists, researchers, and quality and industrial managers to learn the fundamentals of lipid oxidation from leaders in food science in a two-day course at the UMass Amherst campus. Course topics will include: major factors that affect the stability of oil-bearing foods, strategies to reduce oxidation in foods and biological systems, the health impacts of lipid oxidation, and lipid delivery and protection of bioactive compounds. Throughout the course, discussions of real food systems will illustrate the fundamentals of lipid oxidation and ways to manage the challenges of improving food quality and protecting bioactive lipids.
Sponsored by Umass Extension, DSM and Kalsec.
Click for: Course Brochure, Course Post Card, and Registrationa & Lodging.
Better Process Control School
January 15-18th, 2013
Course Description: 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.
Registration: 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 Ferfus M. Clydesdale Center for Foods for Health and Wellness is now open!
Please click here for more information