A common food additive, recently banned in France but allowed in the U.S. and many other countries, was found to significantly alter gut microbiota in...
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Six UMass Amherst Faculty Recognized Among 2020 World’s Most Highly Cited Researchers
McClements is internationally known for his cutting-edge work in food design and nanotechnology, including encapsulating nutraceuticals in nanoparticles to preserve nutrients. Xiao’s lab focuses on molecular mechanisms and interactions of possible disease-preventing nutraceuticals to enhance nutrient bioavailability through food processing and nanotechnology, among other topics. News & Media Relations December 3, 2020
‘Evolution on steroids’— how we turned fungi into food
The National Science Foundation awarded UMass food scientist John Gibbons with a five-year CAREER grant, which he will use to advance our knowledge of fungi domestication. CNS News November 10, 2020
Food scientist receives a $434,215 grant from the USDA to develop a solution for cleaning peanut butter off food processing equipment
University of Massachusetts Amherst food scientist Lynne McLandsborough has received a $434,215 grant from the USDA to develop an oil-based system to clean and sanitize food processing equipment without water, reducing the high risk for Salmonella contamination associated with nuts. CNS News August 5, 2020
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Food Science at the University of Massachusetts Began in 1918
Now, almost a century after the Food Science Department was born, it remains one of the world's preeminent food science programs.
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The University of Massachusetts Amherst Department of Food Science has been awarded a five-year, $482,549 grant to fund an experiential learning program...
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...
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