Fergus M. Clydesdale

Dr. Clydesdale is currently Distinguished University Professor, Department of Food Science, University of Massachusetts Amherst, and Director of the University of Massachusetts Food Science Policy Alliance. From 1988 to 2008 he was head of the Department of Food Science, which when he stepped down, was ranked the top department in the university in student satisfaction and recently ranked the top Department in the country by the National Research Council, National Academies. He is a fellow of five premier societies in the field of food science and nutrition, editor of Critical Reviews in Food Science and Nutrition and has published some 375 scientific articles and coauthored or edited 20 books. He has held Professorships and has given invited presentations around the globe as well as being an invited speaker in the National Academies Series, Distinctive Voices, at the Jonsson Center.

Dr. Clydesdale also has served on/or chaired numerous committees of IFT, the FDA, ILSI, IFIC and  the National Academies as well as serving on the Food and Nutrition Board of the IOM, the Dietary Guidelines 2005 Scientific Advisory Committee, the Board of Trustees of the International Life Sciences Institute and the International Food Information Council Foundation. He is the recipient of innumerable awards, including IFT’s highest honor, the Nicolas Appert Award, the University of Massachusetts Amherst Distinguished Teacher Award, the Distinguished Faculty Award from the University of Massachusetts Alumni Association, and was  named the Sterling B. Hendricks Memorial Lecturer by the ARS/USDA for 2008.

The University of Massachusetts Amherst has established the Fergus M. Clydesdale Professorship and dedicated the Fergus M. Clydesdale Center for Foods for Health and Wellness in 2011 in his honor.

The premise of our research is that policy must be based on science not on what makes one feel good or pleases social media. In this way food can be safe, nutritious , convenient and available at reasonable cost for everyone not just those who can afford  elite stores,

It is involved with establishing scientifically based interpretations of national and international food regulations and policy to increase the confidence of the public in the food supply and establish guidelines which can easily be understood and evaluated.  In addition, our research interests cover a wide spectrum of technological innovations to optimize physiological, functional, sensory and bioactive properties of food.

Field of Study: Science Policy/Regulation

Clydesdale, F.M.(as one of a committee of 12 ). 2004. Dietary Reference Intakes: Guiding Principles for Nutrition Labeling and Fortification. Institute of Medicine of the National Academies, National Academies Press, Washington ,D.C. 205pp.

Clydesdale, F. M., 2004. Functional Foods: Opportunities and Challenges. Food Tech. 58: (12): 35-40.

Clydesdale, F.M. (as one of a committee of 13) 2005. Report of the Dietary Guidelines Committee on the Dietary Guidelines for Americans, 2005. USDA Washington, D. C.January. 364pp.

Clydesdale, F.M.(as chair of the 17 member committee who wrote the report) 2005. Functional Foods: Opportunities and Challenges. IFT Expert Report, Chicago, Il, March, 2005, 66pp.

Boon, Caitlin, S. and Clydesdale F.M.2005.A review of Childhood and Adolescent Obesity Interventions. Critical Reviews in Food Science and Nutrition. 45: (7,8) 511-525.

Clydesdale, F. M. 2005. Opportunities and challenges for developing functional foods. Genetic Eng. News Intnl. 25: (9): 6,8.

Weaver,C., Lupton, J., King, J., Go,VLW, Nicklas,T., Pi-Sunyer,FX, Clydesdale, F., and Kris-Etherton,PM. 2006. Dietary Guidelines vs beverage guidance system. AJCN, 84:(5),1245-1246.

Shetty, Kalidas, Clydesdale, F.M., and Vattem, D.A. 2005. Clonal Screening and Sprout Based Bioprocessing of Phenolic Phytochemicals for Functional Foods. In: Food Biotechnology 2nd Edition.(Eds. K. Shetty, G.Paliyath, A. Pometto and R.E. Levin) 603-625. Taylor & Francis, Boca Raton, Fl.

Shetty, Kalidas, Clydesdale, F.M., and Vattem, D.A. 2006. Clonal Screening and Sprout Based Bioprocessing of Phenolic Phytochemicals for Functional Foods. In: Functional Fooods and Biotechnology. (Eds. K. Shetty, G.Paliyath, A. Pometto and R.E. Levin) 1-24. Taylor & Francis, Boca Raton, Fl.

Chantrapornchai, W., Clydesdale ,F.M., McClements, D.J. 2008.Understanding Colors in Emulsions. In: Color Quality of Fresh and Processed Foods. (Eds. E Culver and R.E. Wrolstad) Chapter 24. American Chemical Society , Washington, D.C

S Rowe, N Alexander, FM Clydesdale, RS Applebaum, S Atkinson, RM Black, JT Dwyer, E Hentges, NA Higley, M Lefevre, JR Lupton, SA Miller, DL Tancredi, CM Weaver, CE Woteki, and E Wedral for the International Life Sciences Institute North America Working Group on Guiding Principles. 2009.  Funding food science and nutrition research: financial conflicts and scientific integrity.Nutr Reviews 2009;67(5):264–272.

S Rowe, N Alexander, FM Clydesdale, RS Applebaum, S Atkinson, RM Black, JT Dwyer, E Hentges, NA Higley, M Lefevre, JR Lupton, SA Miller, DL Tancredi, CM Weaver, CE Woteki, and E Wedral for the International Life Sciences Institute North America Working Group on Guiding Principles. 2009.  Funding food science and nutrition research: financial conflicts and scientific integrity.Am J Clin Nutr 2009;89:1–7.(online citation); Am J Clin Nutr 2009;89:1285-1291.(hard copy citation)

S Rowe, N Alexander, FM Clydesdale, RS Applebaum, S Atkinson, RM Black, JT Dwyer, E Hentges, NA Higley, M Lefevre, JR Lupton, SA Miller, DL Tancredi, CM Weaver, CE Woteki, and E Wedral for the International Life Sciences Institute North America Working Group on Guiding Principles. 2009.  Funding food science and nutrition research: financial conflicts and scientific integrity.JADA 2009;109(5):928–936.

S Rowe, N Alexander, FM Clydesdale, RS Applebaum, S Atkinson, RM Black, JT Dwyer, E Hentges, NA Higley, M Lefevre, JR Lupton, SA Miller, DL Tancredi, CM Weaver, CE Woteki, and E Wedral for the International Life Sciences Institute North America Working Group on Guiding Principles. 2009.  Funding food science and nutrition research: financial conflicts and scientific integrity.

Kleinman, R.E., Brown, R.T., Cutter, G.R., DuPaul G.J. and Clydesdale,F.M. 2011. A Research Model for Investigating the Effects of Artificial Food Colorings on . Children With ADHD. Pediatrics; originally published online May 16, 2011; DOI: 10.1542/peds.2009-2206

Clydesdale, F.M. 2009. Food Technology: Equal Partners for a Healthy Future. Fd Tech. 63: (8) 136.

Clydesdale, F. M. 2009. Editorial Comments. Crit. Rev. Fd. Sci, Nutr. 49: (8) 681

Sylvia Rowe, Nick Alexander, Connie M. Weaver, Johanna T. Dwyer, Christa Drew, Rhona S. Applebaum, Stephanie Atkinson, Fergus M. Clydesdale, Eric Hentges, Nancy A. Higley, M. Elizabeth Westring, for the International Life Sciences Institute (ILSI) North America Conflict of Interest Working Group. How experts are chosen to inform public policy: Can the process be improved?
Health Policy - 18 February 2013 (10.1016/j.healthpol.2013.01.012)

Drew,C.A. and Clydesdale, F.M.2013. New Food Safety Law: Effectiveness on the Ground.
DOI:10.1080/10408398.2011.654368

Sylvia Rowe, Nick Alexander, Alison Kretser, Robert Steele, Molly Kretsch, Rhona Applebaum, Fergus Clydesdale, Deborah Cummins, Eric Hentges, Juan Navia, Ashley Jarvis, and Ken Falci.2013. Principles for building public-private partnerships to benefit food safety, nutrition, and health research. Nutrition Reviews, Vol. 71(10):682–691