University of Massachusetts Amherst

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POSITION ANNOUNCEMENT

Professor, any rank - Food for Health and Wellness

About University of Massachusetts Amherst:

UMass Amherst is one of the major public research universities in America. Nestled in idyllic Amherst, Massachusetts, the campus is consistently ranked among the top public research universities in the nation, and offers a rich cultural environment in a rural setting close to major urban centers.

Job Description:

The Department of Food Science at the University of Massachusetts, Amherst invites applications for a tenure-track faculty position at the Assistant/Associate/Full Professor level and will hold the Fergus Clydesdale Professorship. We are seeking outstanding candidates with expertise in any field of Food for Health & Wellness, who are devoted to establish a well-recognized food-based research program in areas such as:
 

  • Relationship between food components, food structure, and human diseases (e.g. diabetes, cardiovascular disease, mental health, cancer and immune function, etc.)
  • Impact of foods and their components on sensory perception, satiety, and eating behavior
  • Scientific and technological approaches to improve the acceptability and quality of healthy foods
  • Beneficial microorganisms and their applications in food/nutrition
  • Food biotechnology and biochemistry to improve food/plant production, quality and nutrition.
  • Food security and sustainable food production
  • Nutrigenomic, metabolomics and proteomics approaches to improve nutrition and quality of food
  • Physiological responses to food intake
  • Innovative food manufacturing technologies that improve nutritional value, safety and quality of food using a multi-disciplinary approach.
  • Food processing modeling and optimization.
  • Data science and data integration approaches for food production and sustainability.
  • Interplay between food components and gut microbiome and its impact on human health and wellness.

Preference will be given to candidates who would bring expertise to complement current research areas of food science faculty. A successful candidate will be expected to show potential to establish an internationally recognized and extramurally funded research program. Candidates with a strong publication record from predoctoral and postdoctoral training are particularly encouraged to apply. Responsibilities will include developing and teaching undergraduate and graduate courses in food science and candidate's expertise.

 

Requirements:

Applicants are required to have a Ph.D. in Food Science or related discipline, a strong interest in teaching/advising and strong oral and written communication skills are essential. The Department of Food Science places special emphasis on faculty-student interactions, participation in interdisciplinary activities, teamwork, collaboration, and industrial interactions.  We share a fundamental commitment to attract and teach a diverse student body.

 

Additional Information:

The university is committed to active recruitment of a diverse faculty and student body. The University of Massachusetts Amherst is an Affirmative Action/Equal Opportunity Employer of women, minorities, protected veterans, and individuals with disabilities and encourages applications from these and other protected group members. Because broad diversity is essential to an inclusive climate and critical to the University's goals of achieving excellence in all areas, we will holistically assess the many qualifications of each applicant and favorably consider an individual's record working with students and colleagues with broadly diverse perspectives, experiences, and backgrounds in educational, research or other work activities. We will also favorably consider experience overcoming or helping others overcome barriers to an academic degree and career.

 

Application Instructions:

Review of the applications will begin on October 2, 2017, and will continue until the position is filled.

Applicants should submit their curriculum vitae, a statement on their research and teaching philosophy and names, e-mail addresses, and telephone numbers of 3 professional references who can evaluate their professional experience and record, teaching and research abilities directly to HR application link. (https://umass.interviewexchange.com/jobofferdetails.jsp?JOBID=87472)

Questions pertaining to this position can be directed to Lili He (lilihe@foodsci.umass.edu). 

A Foods for Health Conference Celebrating the 100th Anniversary of UMass Food Science

100th Anniversary of UMass Food Science. A Conference sponsored by DOU PONT

Novotel Bangkok Sukhumvit 20, Bangkok, Thailand
Wednesday, January 10, 2018 4:00 PM - Friday, January 12, 2018 6:00 PM (China Time)
Registration website: https://www.regonline.com/UMFoodSci100yrs
Hotel can be reserved by completing the PDF form (PDF) and emailing to Novotel
If you are interesting in presenting a poster, please send abstract to Dr. Guodong Zhang
UMass Food Science 100th Anniversary Shirts can be purchased at https://umassfoodsciencepickup.itemorder.com/sale and be picked up at the conference.

 

Foods for Health

Meeting the needs of future generations

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. 


Conference Program

January 10: Registration (4:00-6:00 pm)/ Opening Reception (6:00- 9:00 pm) 

January 11: The gut as the gateway to health (9:00 am - 5:00 pm)

1. Improving gut health with foods

a. The microbiome

  • Role of the human gut microbiome in digestive health and beyond – Anders Henriksson
  • Probiotic and health: Personalising nutrition approaches - Nicholas West, Griffith University, Australia
  • Next generation prebiotics to enhance functional food efficacy - David Sela, UMass Food Science, USA

b. Gut Inflammation

  • Dietary and environmental risk factors of colonic inflammation and colon cancer: the roles of gut microbiota – Guodong Zhang, UMass Food Science, USA
  • Food based approach to prevent gut inflammation - Yeonhwa Park, UMass Food Science, USA

2. Improving the efficacy of food bioactives

  • Food-grade delivery systems to improve the bioavailability of hydrophobic nutraceuticals - Jingjing Chen, ​Jiangnan University, China
  • Gut microbiota-mediated biotransformation of food components: The key for their health-promoting effects- Hang Xiao, UMass Food Science, USA

3. Chemical stability of Nutrients

  • Stability and changes of phytochemical nutrients under oxidative stress - JaeHwan Lee, Sungkyunkwan University, South Korea
  • 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

Banquet Dinner: 6:00 pm - Novotel Bangkok Sukhumvit 20

January 12:  Innovations in food quality, sustainability and safety
(9:00 am-5:00 pm) 

1. Natural solutions for better foods

  • Design and application of biopolymer microgels for encapsulation and delivery of bioactive agents – Julian McClements, UMass Food Science, USA
  • Fabrication and application of biopolymer particles for delivery of bioactive components, Yanxiang Gao, China Agricultural University, China
  • Harnessing optical luminescent techniques to enhance food quality, stability and safety – Maria Corradini, UMass Food Science, USA
  • Structural changes of potentially harmful substances in processed meat during in vitro human digestion– Sun Jin Hur, Chung-Ang University, South Korea
  • Improving the sustainability of food proteins: Novel sources and combinatorial approaches - Jochen Weiss, University of Hohenheim, Germany

2. Advances in food safety

  • Antimicrobial delivery systems – Lynne McLandsborough, UMass Food Science, USA
  • Rapid detection of food contaminants using surface enhanced Raman spectroscopy - Lili He, UMass Food Science, USA
  • Emerging foodborne pathogen: Topics and techniques – Matthew Moore, UMass Food Science, USA

Panel Discussion: The Future of Foods

Moderator: Eric Decker

Panelist: Pavinee Chinachoti, President, Food Science and Technology Association of Thailand (FoSTAT)

Yongjing Li,

Zhenyu Chen, Chinese University of Hong Kong and Associate Editor, Journal of Agricultural and Food Chemistry

Dr. Akkharawit Kanjana-Opas, CEO of Food Innopolis, Thailand

River Cruise Dinner: 6:00 pm 


Registration

Fee:

 

After Dec. 15, 2017

Conference Registration ONLY( Proceedings, lunch and break refreshments)

$175

$225

Celebration Banquet ONLY (Jan. 11)

$40

$50

River Cruise Dinner ONLY (Jan. 12)

$50

$60

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

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.