University of Massachusetts Amherst

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Position Announcement

Food Safety, Assistant Professor Tenure Track Position

The Department of Food Science at the University of Massachusetts, Amherst invites applications for a tenure track faculty position at the Assistant Professor level. We are seeking outstanding candidates with expertise in any field of Food Microbiology and Safety, who are devoted to establish a well recognized food-based research program in areas such as: bacterial pathogens, virology, antimicrobial resistance, microbial ecology, modeling and risk assessment, toxicology, allergen control and detection, metabolomics & metabonomics, nanotechnology or biosensors.

Preference will be given to candidates who would potentially bring expertise to complement current research areas of food science faculty. A successful candidate will be expected to have or show potential to develop a strong record in internationally-recognized and extramurally-funded research. Responsibilities will include developing and teaching undergraduate and graduate courses in food science. 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, cooperation, and industrial interactions. We share a fundamental commitment to attract and teach a diverse student body. Review of the applications will begin on December 15, 2016, 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 http://umass.interviewexchange.com/jobofferdetails.jsp?JOBID=76986. Questions pertaining to this position can be directed to Yeonhwa Park (ypark@foodsci.umass.edu) or Julian McClements (mcclements@foodsci.umass.edu).
 
The Amherst Campus of the University of Massachusetts is part of the Five-Colleges Consortium in the beautiful Pioneer Valley of Western Massachusetts. The University and town offer rich social and cultural life, and diverse recreational amenities. We are 2 hours from Boston and 3 hours from New York City by car. 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.

We are seeking talented applicants qualified for an assistant professor position. Under exceptional circumstances, highly qualified candidates at other ranks may receive consideration.

Webinar Session: October 14, 2016

Title: Endpoints and successive-points method in predicting microbial inactivation and nutrients degradation in processed and stored foods.

Presenter: Dr. Micha Peleg (UMass Amherst)

Time:  9:00-10:30 (México; UTC-06:00)

            15:00-16:30 (United Kingdom; UT)

Webinar description

Modern interactive software allows a new approach to kinetic modeling and data analysis. This is demonstrated with the recently developed endpoints and successive points methods to estimate microbial inactivation and chemical degradation kinetic parameters from a very small number of isothermal or non-isothermal experimental data. Also introduced are newly posted free Wolfram Demonstrations, and other interactive programs written in Mathematica®, which enables to solve pairs of simultaneous nonlinear algebraic or differential rate equations by moving sliders on the screen.

Presenter’s biographical sketch

Micha Peleg is a Professor Emeritus of Food Engineering at the University of Massachusetts, Amherst. He got his B.Sc. In Chemical Engineering, and M.Sc. and D.Sc. in Food Engineering and Biotechnology from the Technion, Israel Institute of Technology. His main interests are particulates technology, characterization of the texture of brittle (“crunchy”) cereals and snacks, food rheology, interpretation of quality control records and risk assessment. In recent years his research focused on modeling the kinetics of microbial inactivation, growth, and injury, and bacterial spores germination. Currently he is engaged in a NASA sponsored project on mathematical modeling of the kinetics of vitamins degradation in space foods, and predicting their loss during long storage. (Web page http://people.umass.edu/aew2000/).

Registration link: https://goo.gl/forms/aB8A2zMfY9MYxfCi1

Facebook profile: “Posgrados En Biotecnología Tecnológico de Monterrey”

For details, please send an email with heading “ISFE webinar” to: Dr. Vinicio Serment-Moreno, ISFE Webinar Coordinator, isfewebinars@gmail.com

The Fergus M. Clydesdale Center for Foods for Health and Wellness is Now Open!

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.