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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TWELVE UMASS AMHERST RESEARCHERS AMONG ‘MOST HIGHLY CITED’ IN THE WORLD FOR 2023
Three food scientists, professor Eric Decker, Distinguished Professor David Julian McClements and professor and Clydesdale Scholar of Food Science Hang Xiao, have been recognized as among the world's most highly cited researchers in 2023. Our department is the only one on campus that has 3 faculty on the list. -
UMASS AMHERST FOOD SCIENTIST RECEIVES NILS FOSS AWARD IN DENMARK
Dr. Lutz Grossmann was honored Wednesday in University of Copenhagen, Denmark, with the 2023 Nils Foss Talent Prize. The Prize talent is a talented and promising upcoming scientist who has made a significant research or innovation contribution to the application of analytical technology to improve the sustainable use of agricultural resources and/or ensuring food quality and safety. -
UMass Food Science Department Ranked No. 1 in the United States
The Department of Food Science at the University of Massachusetts Amherst was recently ranked number one in the field of food science and technology in the U.S. by the 2023 Shanghai Ranking. This ranking is based on the total contribution from the entire faculty of the food science program. The size of the faculty in the food science programs above us is about five to twenty-five times bigger than ours. We are extremely proud that our department was ranked first among the U.S.
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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