Number One PhD in the U.S.

The Department of Food Science at the University of Massachusetts Amherst was recently ranked the number one food science PhD research program in the United States by the National Research Council. The 2010 study evaluated graduate programs according to several criteria, including faculty research productivity (publications, citations, grants, awards), student completion rates, and diversity. We are extremely proud that our department was ranked first in three of the evaluated categories.

First in the Nation

Food science as a formal academic discipline began at the University of Massachusetts Amherst in 1918, and now, over a century later, it remains one of the world's preeminent food science programs. Learn more about our history.

Tenured faculty
Extension faculty
Postdoctoral fellows
Undergraduate majors
Graduate students
Research awards

Research Areas

Sustainable Food Material Processing
Biological systems for modification of whole organisms, tissues, cells, proteins, and biological molecules; development of novel plant tissue cultures; and whole plant systems

Molecular Properties of Foods
Molecular-structural basis of food properties; mechanical testing of foods; nanotechnology and development of ingredients that improve food texture, appearance, taste, and healthfulness

The Safety of Food
Microbiological problems in food handling and consumption; detection and prevention of foodborne pathogens and microbiological hazards, development of natural antimicrobial agents, and seafood safety

Foods for Health and Wellness
Characterization of the health-promoting properties of bioactive food components; characterization of molecular properties of novel food ingredients; policy issues involving functional foods