Department of Food Science

FEATURES

How much salt is too much?

Eric Decker, Department Head of Food Science, is a member of the National Academy of Sciences (NAS) panel that reviewed guidelines for daily sodium and potassium intake and has issued new guidelines for dietary consumption. For the first time, the NAS has tied overuse of sodium to chronic disease, saying that people getting more than 2,300 milligrams a day should reduce their sodium intake to reduce their risk for cardiovascular disease and high blood pressure. The Boston Globe quotes Decker in their coverage of the new guidelines. College of Natural Sciences News. March 7, 2019

Discovery of Colon Cancer Pathway Could Lead to New Targeted Treatments

University of Massachusetts Amherst food science researchers have pinpointed a set of enzymes involved in tumor growth that could be targeted to prevent or treat colon cancer.  News & Media Relations.  February 25, 2019

Study Explores the Role of Citrus Peel in Reducing Gut Inflammation

After Years of Research, UMass Amherst Food Scientist Zeroes in on Powerful Interplay Between Gut Bacteria and Fruit Compounds

University of Massachusetts Amherst Professor Hang Xiao, Clydesdale Scholar of Food Science, has received a $1.5 million grant from the National Institutes of Health (NIH) to study how substances produced in the gut from citrus compounds are involved in decreasing inflammation in the colon. News & Media Relations.  February 22, 2019