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.
Department News
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UMass PhD Candidates Awarded USDA Fellowships to Improve Food Safety
Christina Allingham and Sloane Stoufer, both PhD Candidates working with Assistant Professor Matthew Moore and Associate Professor Amanda Kinchla in the Department of Food Science, have received prestigious USDA National Institute of Food and Agriculture (NIFA) predoctoral fellowships for their research related to food safety and foodborne viruses. -
Minji Kim, Food Science, Won the International Association for Food Protection European Symposium Technical Talk Competition
Kim’s research involves the development of OmpG nanopore sensing technology to detect and subtype foodborne pathogens.
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THAT’S NOT NUTS: ALMOND MILK YOGURT PACKS AN OVERALL GREATER NUTRITIONAL PUNCH THAN DAIRY-BASED
UMass Amherst food science major completes comparison of 612 plant-based and dairy yogurts.
FOOD SCIENCE SPOTLIGHT
FOOD SCIENCE RISING SENIOR WINS TOP UNDERGRADUATE RESEARCH COMPETITION
Adam Forbes, a rising senior majoring in food science and mathematics, won first place in the Undergraduate Research Competition at IFT First, the annual event and expo of the Institute of Food Technologists (IFT), held recently in Chicago.
Forbes, who presented his research last month at IFT First, was recognized for his project, “Assessing and Predicting the Color Stability of Anthocyanins in the Presence of Ferrous Sulfate.”
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