Food Science receives PhD training grant in foods, health and policy

The Food Science Department has been awarded a $234,000 Graduate Training Fellowship Grant from the U.S. Department of Agriculture to develop scientists with cutting-edge multidisciplinary training in food science, nutrition and public policy.

The award from the USDA Food and Agricultural Sciences National Needs Graduate Fellowship Grants Program will provide funding for three doctoral students. Hang Xiao, assistant professor of Food Science, is the principle investigator for the program.

Currently, new ingredient delivery technologies are presenting novel opportunities for the incorporation of health-promoting bioactive compounds into foods. However, for these technologies to be successfully used in foods, the delivery systems must be designed to increase the chemical stability and biological efficacy of the bioactive compounds, as well as being compatible with the food matrix, economically feasible, safe and legally acceptable. To design such ingredient systems, scientists must have a combination of interdisciplinary skills in the physical properties, chemistry and health-promoting impact of food components. Moreover, the safety and benefits of these novel delivery systems must be understood so that science-based policies and regulations can be established for their proper use in foods.

The training program will use both interdisciplinary teaching and research activities to educate students on how the physical properties of ingredient delivery systems impact the chemical stability and biochemical efficacy of bioactive food components. The program will also provide innovative experiential and mentoring opportunities that combine food science, nutrition and functional foods. Due to the importance of the link between science and public policy, the program will include a combination of classes offered by the Center of Public Policy and Administration and an internship with the National Academy of Science, the International Food Information Council or International Life Science Institute.

Faculty involved in the program include are Eric A. Decker, David J. McClements and Yeonhwa Park, Food Science; Richard Vachet and Paul Dubin, Chemistry, and Rong Shao from Pioneer Valley Life Sciences Institute.

November 20, 2009.

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