News and Announcements

Emulsion Workshop November 13/14, 2008.

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The Food Emulsions Short Course (2008) will focus on the basic principles of emulsion formation, stabilization, rheology and characterization, as well providing insights into novel emulsion-based delivery systems (multiple emulsions, multilayer emulsions, microemulsions & solid lipid nanoparticles). This short course 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. The course will be principally co-taught by Profs. David Julian McClements & Jochen Weiss of UMass, with additional speakers on special topics. In addition, equipment manufacturers will demonstrate instrumentation for preparation and characterization of emulsions.

Retirement of Dr. Fergus M. Clydesdale as Active Department Head, Dr. Lynne McLandsborough names as Interim Department Head, Search for New Department Head Underway

Dr. Fergus M. Clydesdale, Distinguished Professor and Department Head of the UMASS Food Science Program retired on June 30th, 2008 after an incredibly successful tenure. Dr. Clydesdale will stay actively involved in the Department Heads activity as leader of the Food Policy Alliance (click on link to download more information). While the search for a new Department Head is underway, Dr. Lynne McLandsborough has been named Interim Department Head. The Department hopes to conclude the search for a new Department Head by September 2008.