The University of Massachusetts Amherst

News and Events

Four UMass Food Science Faculty Named Most Highly Cited Researchers in Agriculture

Highly Cited Researchers 2018

Each year Clarivate Analytics list the top 1% of scientists whose journal articles receive the highest number of citation from other scientists. This year, in the field of agriculture, UMass Food Science has four highly cited researchers, Eric Decker, Julian McClements, Yeonhwa Park and Hang Xiao. UMass Food Science is the only Food Science Department in the world with four highly cited scientists. Eric Decker and Julian McClements have received this recognition since the inception of the award (2005) and Hang Xiao received his first recognition this year. November 27, 2018

Food Science Graduate Student Takes First Place in International Competition

Food science doctoral student Yanqi “Cookie” Qu, an advisee of associate professor Lili He, was awarded first place and a $10,000 prize in the Millipore Sigma Food & Beverage Safety Award competition held Oct. 22-23 in Darmstadt, Germany. News & Midea Relations, November 6, 2018. 

(picture from left: Jean-Charles Wirth, executive VP and head, applied solutions, Millipore Sigma; Yanqi Qu; Ian Jennings, senior VP and head, biomonitoring, Millipore Sigma; and Heike Petri, senior VP, advanced analytical and industrial testing in applied solutions, Merck KGaA.)

Celebrating the 100th Anniversary of UMass Food Science

UMass Amherst Food Science 100th Anniversary

The Department of Food Science invites alumni back to campus to celebrate its 100th Anniversary.

On April 27, 1918, the trustees of Massachusetts Agricultural College established the nation's first food science department, then known as the Department of Horticultural Manufacturing. Over the years, the UMass food science program has transformed into one of the world's strongest of its kind.

Join classmates in Amherst for a weekend of memorable milestone celebrations and reunions, exciting events, grab bags, raffles, and plenty of opportunities to reconnect with friends.

Friday, September 28 
Social Hour
7:00 p.m.
Student Union Ballroom, Student Union Building
A cash bar will be available.

100th Anniversary Dinner Celebration
8:00 - 10:00 p.m.
Student Union Ballroom, Student Union Building
$36 alumni
$25 students

Evening Social
10:00 p.m. - 12:00 a.m.
University Club (formerly the faculty club)
A cash bar will be available.

Saturday, September 29
Continental Breakfast 

8:00 - 10:00 a.m.
Chenoweth Laboratory, Ground Floor
$10 alumni

Lab Tours 
9:00 - 10:30 a.m. 
From Chenoweth Laboratory, Pilot Plant

Choice of Activities 
10:30 a.m. - 12:00 p.m.
-Canning - Chenoweth Laboratory, Pilot Plant 
-Scavenger Hunt - Depart from Chenoweth Laboratory, Pilot Plant 
-History of Chocolate and Tasting - Old Chapel, First Floor

Alumni Weekend Luncheon & Raffle
12:00 - 2:00 p.m.
Amherst Room, Campus Center 
$25 alumni

Registration Website

Food Science at UMass - A Century of Accomplishment

Food Science as a formal academic discipline began at the University of Massachusetts Amherst in 1918, and now, almost a century later, it remains one of the world's preeminent food science programs. The National Research Council of the National Academy of Sciences ranks the UMass food science PhD research program as number one in the country. What makes Food Science at UMass Amherst stand out? See here.


Professor, any rank - Food for Health and Wellness

About University of Massachusetts Amherst:

UMass Amherst is one of the major public research universities in America. Nestled in idyllic Amherst, Massachusetts, the campus is consistently ranked among the top public research universities in the nation, and offers a rich cultural environment in a rural setting close to major urban centers.

Job Description:

The Department of Food Science at the University of Massachusetts, Amherst invites applications for a tenure-track faculty position at the Assistant/Associate/Full Professor level and will hold the Fergus Clydesdale Professorship. We are seeking outstanding candidates with expertise in any field of Food for Health & Wellness, who are devoted to establish a well-recognized food-based research program in areas such as:

  • Relationship between food components, food structure, and human diseases (e.g. diabetes, cardiovascular disease, mental health, cancer and immune function, etc.)
  • Impact of foods and their components on sensory perception, satiety, and eating behavior
  • Scientific and technological approaches to improve the acceptability and quality of healthy foods
  • Beneficial microorganisms and their applications in food/nutrition
  • Food biotechnology and biochemistry to improve food/plant production, quality and nutrition.
  • Food security and sustainable food production
  • Nutrigenomic, metabolomics and proteomics approaches to improve nutrition and quality of food
  • Physiological responses to food intake
  • Innovative food manufacturing technologies that improve nutritional value, safety and quality of food using a multi-disciplinary approach.
  • Food processing modeling and optimization.
  • Data science and data integration approaches for food production and sustainability.
  • Interplay between food components and gut microbiome and its impact on human health and wellness.

Preference will be given to candidates who would bring expertise to complement current research areas of food science faculty. A successful candidate will be expected to show potential to establish an internationally recognized and extramurally funded research program. Candidates with a strong publication record from predoctoral and postdoctoral training are particularly encouraged to apply. Responsibilities will include developing and teaching undergraduate and graduate courses in food science and candidate's expertise.



Applicants are required to have a Ph.D. in Food Science or related discipline, a strong interest in teaching/advising and strong oral and written communication skills are essential. The Department of Food Science places special emphasis on faculty-student interactions, participation in interdisciplinary activities, teamwork, collaboration, and industrial interactions.  We share a fundamental commitment to attract and teach a diverse student body.


Additional Information:

The university is committed to active recruitment of a diverse faculty and student body. The University of Massachusetts Amherst is an Affirmative Action/Equal Opportunity Employer of women, minorities, protected veterans, and individuals with disabilities and encourages applications from these and other protected group members. Because broad diversity is essential to an inclusive climate and critical to the University's goals of achieving excellence in all areas, we will holistically assess the many qualifications of each applicant and favorably consider an individual's record working with students and colleagues with broadly diverse perspectives, experiences, and backgrounds in educational, research or other work activities. We will also favorably consider experience overcoming or helping others overcome barriers to an academic degree and career.


Application Instructions:

Review of the applications will begin on October 2, 2017, and will continue until the position is filled.

Applicants should submit their curriculum vitae, a statement on their research and teaching philosophy and names, e-mail addresses, and telephone numbers of 3 professional references who can evaluate their professional experience and record, teaching and research abilities directly to HR application link. (

Questions pertaining to this position can be directed to Lili He ( 

Foods for Health Conference

100th Anniversary of UMass Food Science. A Conference sponsored by DOU PONT

Novotel Bangkok Sukhumvit 20, Bangkok, Thailand
Wednesday, January 10, 2018 4:00 PM - Friday, January 12, 2018 6:00 PM (China Time)
Registration website:
Hotel can be reserved by completing the PDF form (PDF) and emailing to Novotel
If you are interesting in presenting a poster, please send abstract to Dr. Guodong Zhang
UMass Food Science 100th Anniversary Shirts can be purchased at and be picked up at the conference.


Foods for Health

Meeting the needs of future generations

Pressure on producing a healthy food supply will meet numerous future challenges due to a rapidly growing population. In order to meet these challenges, foods will need to be more sustainable and more nutritious in order to maintain health for all populations regardless of economic status.

Food initially impacts health through their interaction with the gastrointestinal tract. Therefore, an outstanding opportunity to make foods healthier is to maximize their ability to improve gut health and increase nutrient bioaccessibility so nutrients are more efficiently utilized from limited food resources. In addition, foods need to be produced from sustainable agricultural products and food availability needs to be increased by decreasing waste and converting food by products into value added food products all while maintaining quality and safety.

This conference will cover emerging knowledge and innovations that can improve the health and wellness properties of foods. Through a better understanding of how foods improve health and how novel innovations can naturally produce safe, great tasting foods while minimizing waste is the key to securing our future food supply. 

Conference Program

January 10: Registration (4:00-6:00 pm)/ Opening Reception (6:00- 9:00 pm) 

January 11: The gut as the gateway to health (9:00 am - 5:00 pm)

1. Improving gut health with foods

a. The microbiome

  • Role of the human gut microbiome in digestive health and beyond – Anders Henriksson, DuPont Nutrition & Health, Australia
  • Probiotic and health: Personalising nutrition approaches - Nicholas West, Griffith University, Australia
  • Next generation prebiotics to enhance functional food efficacy - David Sela, UMass Food Science, USA

b. Gut Inflammation

  • Dietary intake of oxidized lipids exacerbates colon inflammation and colon cancer through activation of Toll-like receptor 4 ( TLR4) – Guodong Zhang, UMass Food Science, USA
  • Food based approach to prevent gut inflammation - Yeonhwa Park, UMass Food Science, USA
  • Characteristics of soluble polysaccharides from seaweeds and their influence to gut health - Yumiko YOSHIE-STARK, Toyo University, Japan

2. Improving the efficacy of food bioactives

  • Food-grade delivery system to improve the bioavailability of hydrophobic nutraceuticals - Jingjing Chen, ​Jiangnan University, China
  • Gut microbiota-mediated biotransformation of food components: The key for their health-promoting effects- Hang Xiao, UMass Food Science, USA
  • Gastrointestinal fate of polymethoxyflavones and its role in cancer chemoprevention - Mingyue Song, South China Agricultural University, China

3. Chemical stability of Nutrients

  • Stability and changes of phytochemical nutrients under oxidative stress - JaeHwan Lee, Sungkyunkwan University, South Korea
  • Measurement and application of antioxidants for shelf-life extension of foods – Atikorn Panya, Food and Feed Innovation Center, National Center for Genetic Engineering and Biotechnology, Bangkok, Thailand

Banquet Dinner: 6:00 pm - Novotel Bangkok Sukhumvit 20

January 12:  Innovations in food quality, sustainability and safety
(9:00 am-5:00 pm) 

1. Natural solutions for better foods

  • Biopolymer microgels: Design, fabrication and utilization as delivery systems in foods – Julian McClements, UMass Food Science, USA
  • Fabrication and application of biopolymer particles for delivery of bioactive components, Yanxiang Gao, China Agricultural University, China
  • Harnessing optical luminescent techniques to enhance food quality, stability and safety – Maria Corradini, UMass Food Science, USA
  • Structural changes of potentially harmful substances in meat products during in vitro human digestion– Sun Jin Hur, Chung-Ang University, South Korea
  • Improving the sustainability of food proteins: Novel sources and combinatorial approaches - Jochen Weiss, University of Hohenheim, Germany

2. Advances in food safety

  • Antimicrobial delivery systems – Lynne McLandsborough, UMass Food Science, USA
  • Surface- enhanced Raman spectroscopy for food safety applications - Lili He, UMass Food Science, USA
  • Emerging foodborne pathogens: Topics and techniques – Matthew Moore, UMass Food Science, USA

Panel Discussion: The Future of Foods

Moderator: Eric Decker, UMass Food Science


Pavinee Chinachoti, President, Food Science and Technology Association of Thailand (FoSTAT)

Yongjing Li, Regional President Asia Pacific, DuPont Nutrition& Health

Zhenyu Chen, Chinese University of Hong Kong and Associate Editor, Journal of Agricultural and Food Chemistry

Dr. Akkharawit Kanjana-Opas, CEO of Food Innopolis, Thailand

River Cruise Dinner: 6:00 pm 




Conference Registration ONLY( Proceedings, lunch and break refreshments)


Celebration Banquet ONLY (Jan. 11)


River Cruise Dinner ONLY (Jan. 12)


FULL PROGRAM (Conference Registration, Celebration Banquet, River Cruise) $335

Collaborating with:



The Fergus M. Clydesdale Center for Foods for Health and Wellness.

The University of Massachusetts Amherst has opened its new $5.6 million, state-of-the-art Clydesdale Center for Foods for Health & Wellness, with support from top leaders in the food industry and alumni. The center features 7,800 square feet of new and renovated chemistry, microbiology and biology laboratory space for research in developing healthier and safer foods. The department is widely recognized as one of the best in the nation and it is also the oldest in the country, founded in 1918.

One of the top Food Science Ph.D. Research Programs in the US

The Department of Food Science at the University of Massachusetts, Amherst was recently ranked one of the top food science Ph.D. research programs 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. View our top three rankings here.