Decker honored by Agricultural and Food Chemistry Division of ACS
Eric A. Decker, professor and head of the Department of Food Science, last month received the Advancement of Application of Agricultural and Food Chemistry Award from the Agricultural and Food Chemistry Division of the American Chemical Society.
The presentation of the award was part of a symposium on oxidative processes in foods that included top scientists from academia and industry at the ACS meeting held Aug. 17-23 in Philadelphia.
The Award for the Advancement of Application of Agricultural and Food Chemistry is the top research award of the Agricultural and Food Chemistry Division. The award recognizes Decker’s research accomplishments in fundamental research in free radical chemistry and oxidative processes in foods and his development of new antioxidant technologies that have provided the food industry with tools to remove trans fatty acids, incorporate omega-3’s and use more polyunsaturated fatty acids in foods. He has been recognized with numerous research awards in the past and is listed as one of the top 10 most highly cited authors in agricultural sciences by Thomson Reuters Web of Knowledge.