Congratulations to Team “Vanilla Chai” on their winning flavor concept in this year’s Maple Valley Creamery – UMass Food Science Ice Cream Competition....
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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
Coming to Your Household Soon: 3-D Food Printers, Nano Foods and Bug Burgers
UMass Amherst food scientist’s new book, ‘Future Foods,’ explores how science is transforming the way we eat
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
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