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
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
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
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Food Science at the University of Massachusetts Began in 1918
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Title: Using Caenorhabditis elegans as the in vivo model to study food bioactives and environmental pollutants.
Time: Thursday, April 30th at 1:...
Title: Coffee bioactives regulate lipid metabolism in Caenorhabditis elegans
Time: Monday, March 30, 2020 at 9 am
Zoom meeting video can...
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...
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University of MassachusettsDepartment of Food Science Newsletter
Volume 31, Number 2, 2019
Support from alumni and friends is crucial to becoming one of the top Food Science Departments in the world.
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