Welcome to the Goddard
Materials are used to handle, process, and package our food at many stages from farm to fork. The goal of the Goddard research program is to modify these food contact materials to improve the quality, safety, and sustainability of our food supply. What specifically interests me is what’s going on at the interface between the material and the biological environment (e.g. food, microorganism, water). While food contact materials can be quite thick, the portion of the material that interacts with the biological (food, microbiological) environment is much thinner, on the order of nanometers. My research group looks at ways to change the chemistry and bioactivity of the surface of the material (the biointerface) in order to manipulate how the material interacts with food products and microorganisms.
We integrate techniques from the fields of biomedicine, material science, and nanobiotechnology to bring added value to low-cost food contact approved materials. Our recent research on biointerfaces in food and bioprocessing has four major thrusts: bioactive food packaging, rechargeable antimicrobial materials, biocatalytic materials, and non-fouling materials.
The Goddard Research Group is located in Chenoweth Hall in the Department of Food Science at the University of Massachusetts, Amherst. Our work has been highlighted in Food Technology, Food Production Daily, and UMass Magazine. For details on current projects, please visit our research page.