The Goddard Research Group is located in Chenoweth Hall in the
Department of Food Science at the University of Massachusetts,
Amherst. We look at innovative ways of improving the function
of materials used in food science (ie: processing surfaces,
packaging, etc). Specifically, our research focuses on modifying
the surfaces of common food contact materials to improve the quality, safety, and environmental sustainabilityof processed and packaged foods.
We take a multidisciplinary approach, combining techniques from
the fields of biomedicine, material science, and
nanobiotechnology to bring added value to low-cost food
contact approved materials. This concept has broad applicability
to food science, from development of active food packaging materials
to design of antimicrobial and non-fouling food processing surfaces. Some of our specific research aims are described in more detail
below, and on the research page.
Our work has been highlighted in Food Technology, Food Production Daily, and UMass Magazine.
344 Chenoweth Labs
Department of Food Science
Amherst, MA 01003
Fang presents her work on Antioxidant Active Packaging at the 2012 IFT Annual Meeting in Las Vegas, NV.
Construction has begun on our lab renovation!
Congratulations to the following students for winning national awards!
Fang Tian won the Honored Student and Kalustian Estate Awards at the AOCS Annual Meeting in Montreal in May 2013, and placed third in the IFT Packaging Division poster competition in Chicago in July 2013. Go FANG!
Dana Wong won first place in the Student Poster Competition at the Dairy Ingredients Symposium in San Fransisco in February 2013.
Luis Bastarrachea was a finalist in the Graduate Student Symposium at the ACS National Meeting in New Orleans in April 2013.
We are excited to have financial support from the USDA NIFA on three projects as well as support from Dairy Management, Inc, industry sponsors, and UMass.
After receiving a B.S. in Chemical Engineering
at Cornell University, Julie worked at Kraft Foods as a
research engineer. She returned to Cornell to complete a
Ph.D. in Food Science, with minors in material science and
food microbiology, under the guidance of Prof. Joseph Hotchkiss.
She most recently worked in Prof. David Erickson’s
Micro- and Nanofluidic Systems lab as a postdoctoral
researcher. Julie has been a member of the faculty in
the Department of Food Science at the University of Massachusetts,
Amherst since Fall 2009.
For more information about our research or
to inquire about open positions, please contact:
Department of Food Science
344 Chenoweth Laboratory
Amherst, MA 01003
UMass Food Science: Outstanding in Research!
The Department of Food Science at the University of Massachusetts, Amherst was recently ranked the number one Ph.D. food science research program in the US by the National Research Council (NRC). The 2010 NRC 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 top ranked in three of the evaluated categories.
Bioactive packaging can enhance the quality and safety
of packaged foods by further processing the product or preventing
degradative processes after packaging. This research focus is currently funded by the USDA and the Dairy Management, Inc.
Food Processing Surfaces
The surface chemistry of stainless steel and polymers can
be modified to possess rechargeably antimicrobial moieties.
Such self-sanitizing food processing surfaces can help to
improve food safety in the processing plant environment. This area of research is currently funded by the USDA.
Manipulating the Materials-Biology Interface
Changing the chemistry and bioactivity (e.g. enzyme or antimicrobial activity, non-fouling character) of the top several nanometers of a material has massive impact on how that material interacts with the biological environment. We explore such surface modification research through our work funded by the CHM.
For more information, please contact Professor Julie
Keywords: food packaging, active
packaging, polyethylene, polylactic acid, LDPE, PLA, flexible packaging film,
polymer surface modification, enzyme, antimicrobial agent, renewable materials,
peptide, immobilized enzyme packaging, surface functionalization.