Eric A. Decker


Field of Study: 

Strategies to inhibit lipid oxidation; Antioxidants; Impact of processing on bioactive lipids; Altering food lipid bioavailability.


Room 315, Agr. Engineering Bldg.


(413) 545-1026


Eric Decker is currently a Professor and Head of the Department of Food Science at the University of Massachusetts, Amherst.  Dr. Decker is actively conducting research to characterize mechanisms of lipid oxidation, antioxidant protection of foods and the health implications of bioactive lipids. Dr. Decker has over 350 publications and he is listed as one of the Most Highly Cited Scientists in Agriculture. Dr. Decker has served on numerous committees for institutions such as FDA, Institute of Medicine, Institute of Food Technologist, USDA and the American Heart Association.  He has received numerous recognition for his research including awards from the American Oil Chemist Society, the Agriculture and Food Chemistry Division of ACS, the International Life Science Institute, Royal Society of Chemistry and the Institute of Food Technologist.