Department of Food Science at UMass Amherst
SECURING THE SAFETY OF THE FOOD SUPPLY
UMass Amherst scientists are conducting research to promote the safety of the food we eat—and to stop the spread of outbreaks when they occur.
Distinguished Professor of Food Science, David Julian McClements, Releases a New BookIn his new book, Julian McClements explains why he is committed to eating 'Meat Less'.
ERIC DECKER RECEIVES A TOP HONOR IN FOOD SCIENCEProfessor Eric Decker, among the world’s preeminent food scientists, was honored recently in Denmark with one of his field’s major awards – the 2022 Nils Foss Excellence Prize.
New Genetic Discovery Aids in Understanding How to Treat Deadly Infections from FungusUMass Amherst team identifies genes involved in a harmful, paradoxical drug effect
Food Science Spotlight
UNDERSTANDING COMPLEX FLUID DYNAMICS COULD HELP ADVANCE SUSTAINABILITY OF FOOD SYSTEMS
Dr. Jiakai Lu has been awarded two USDA National Institute of Food and Agriculture grants to pursue research designed to benefit the environment and human health in different ways.
In one project, funded with a three-year grant totaling $630,000, Dr. Lu aims to reduce the use of conventional agricultural pesticides by developing an eco-friendly drift reduction agent using essential oils derived from food waste, such as orange peel and culinary herbs.
In the other project, Dr. Lu was awarded a two-year, $270,000 seed grant to work on developing a potentially scalable processing technology aimed for plant-based seafood that better mimics the texture of fish meat, a significant challenge in the effort to create a sustainable and environmentally friendly solution to overfishing and related pollution.
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Award-winning teaching, research opportunities, and interdisciplinary programs in a diverse, inclusive community of excellence.