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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The Annual UMass Ice Cream Competition
The four ice cream flavors dreamed up and concocted by food science students at the University of Massachusetts Amherst - Herrell’s Ice Cream & Bakery annual competition were so spectacular that Judy Herrell has decided to produce and sell them all. -
UMass Amherst researchers highlighted in research.com's 2023 lists of top scientists
David Julian McClements, Distinguished Professor of Food Science, who was ranked #16 in the U.S. and #21 in the world on the Best Scientists in Chemistry list. -
UMass Amherst food scientist awarded New Innovator Grant
Lutz Grossmann Aims to Create a Sustainable Protein Source Powered by Hydrogen
FOOD SCIENCE SPOTLIGHT
BENEFICIAL BACTERIA IN THE INFANT GUT USES NITROGEN FROM BREAST MILK TO SUPPORT BABY’S HEALTH
A University of Massachusetts Amherst nutrition scientist who has spent his career studying breast milk has demonstrated how beneficial microbes in the gut of infants use nitrogen from human milk to support pediatric nutrition and development.
“The molecules in breast milk not only feed the baby but also feed the baby’s microbiome,” says David Sela, associate professor of food science and director of the Fergus M. Clydesdale Center for Foods for Health and Wellness. “This changed the way people think about the role of human milk in infant nutrition.”
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