Department head, professor, food science
strategies to inhibit lipid oxidation; antioxidants; impact of processing on bioactive lipids; altering food lipid bioavailability; seafood/muscle biochemistry, speakers bureau
Phone: (413) 545-1026Email: firstname.lastname@example.org
Eric A. Decker studies the bioactivity of lipids including omega-3 fatty acids, antioxidants and carotenoids as well as technologies to incorporate these nutritionally important compounds into food systems. Since many of these lipids can undergo oxidative deterioration in food systems, his research has also investigated the molecular and physical factors that impact oxidation pathways so effective antioxidant technologies can be developed. His research has also looked at the impact of food components on the bioavailability of lipids.