News and Events

Is it Safe to Spin-Dry Leafy Greens in a Washing Machine?

Some of the nearly 1,000 small farmers in New England who grow leafy greens use a creative, efficient and cost-effective method of drying the fresh veggies after a triple dip in water: a conventional home washing machine. An important question lingers about this practice, which University of Massachusetts Amherst food scientists hope to answer: Is it safe? News & Media Relations April 21, 2020

Global Online Survey Focuses on Coronavirus Sensory Loss

With the rapid onset of smell and taste loss emerging as symptoms of COVID-19, scientists around the world – including a sensory expert at the University of Massachusetts Amherst – have united to investigate the connection between the chemical senses and the novel coronavirus. CNS News April 21, 2020

Virologist explains why consumers shouldn’t fear the grocery store amidst the COVID-19 outbreak

As states continue issuing quarantine guidelines and rumors swirl about lockdowns, many people are stocking up on food and other essentials. But during a global outbreak, how safe is the grocery store? People are left in a catch-22 knowing that if they don’t venture to the supermarket they could be left without food, while also fearing contracting coronavirus while shopping. Virologist Matthew Moore, food science, debunks myths about grocery shopping amidst the coronavirus pandemic in a recent article published on The Hill.

CNS News March 18, 2020

UMass sensory scientist researches how diminished taste function can affect cancer patients’ post-treatment diets

Alissa Nolden of UMass food Science set out to review the literature about the impact of cancer patients’ sense of taste and smell on their “food behavior,” defined as any behavior that affects patients’ overall nutritional health, such as their desire to eat, food preferences and consumption. Nolden’s goal is to develop a better understanding of changes in taste and how that affects cancer patients’ ability to enjoy food and meet optimum nutritional needs during and after treatment. Her review evaluated 11 studies published between 1982 and 2018 “that psychophysically measured taste and smell function and assessed some aspect of food behavior.” Nolden found a reduced taste function, particularly for sweet flavors, among people with cancer. And that diminished taste was associated with a reduced appetite; avoidance of certain foods, including meat; and a lower intake of calories and protein. CNS News December 18, 2019

David Julian McClements, Eric Decker and Hang Xiao are recognized among world’s most highly cited scientists

Ten researchers at the University of Massachusetts Amherst have been recognized for being among the world’s most highly cited researchers in 2019 by London-based Clarivate Analytics, owner of the Web of Science. The ten UMass Amherst researchers recognized on the 2019 list are Catrine Tudor-Locke and Laura Vandenberg of the School of Public Health and Health Sciences, food scientists David Julian McClements, Eric Decker and Hang Xiao, microbiologist Kelly Nevin and Derek Lovley, materials scientist Thomas Russell and chemist Vincent Rotello in the College of Natural Sciences, and environmental chemist Baoshan Xing of the Stockbridge School of Agriculture. See more details on UMass News & Media Relations. November 22, 2019.

UMass Amherst Researchers Develop New Technology to Detect Foodborne Disease

University of Massachusetts Amherst food scientist Matthew Moore has received two grants from the USDA to apply new technology in an effort to more quickly detect and trace foodborne disease caused by noroviruses and bacteria.

News and Media Relations October 31, 2019

VIDEO: David Julian McClements of UMass Amherst on Future Foods

Distinguished UMass Amherst food scientist David Julian McClements discusses ideas from his new book, “Future Foods: How Modern Science is Transforming the Way We Eat,” such as harnessing research to reduce world hunger and environmental degradation.

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Food scientists create a model for NASA to predict spaceflight vitamin degradation

A team of food scientists at the University of Massachusetts Amherst has developed a groundbreaking, user-friendly mathematical model for NASA to help ensure that astronauts’ food remains rich in nutrients during extended missions in space.

The new research, published in the journal Food Chemistry, gives NASA a time-saving shortcut to predict the degradation of vitamins in spaceflight food over time and more accurately and efficiently schedule resupplying trips. The investigation was funded with a $982,685 grant from NASA.

College of Natural Sciences News Spetember 18, 2019

Study Shows Frying Oil Consumption Worsened Colon Cancer and Colitis in Mice

Research by UMass Amherst food scientists compared effects of fresh and thermally processed oil

In the paper published Aug. 23 in Cancer Prevention Research, lead author and Ph.D. student Jianan Zhang, associate professor Guodong Zhang, and professor and department head Eric Decker showed that feeding frying oil to mice exaggerated colonic inflammation, enhanced tumor growth and worsened gut leakage, spreading bacteria or toxic bacterial products into the bloodstream.

News & Media Relations August 23, 2019

UMass Amherst food scientist’s new book: Future Foods

Coming to Your Household Soon: 3-D Food Printers, Nano Foods and Bug Burgers

David Julian McClements, Distinguished Professor of Food Science at the University of Massachusetts Amherst and among the world’s most highly cited researchers, has written a new book that explores the brave new world of science and food.

News & Media Relations May 23, 2019

Department of Food Science