The University of Massachusetts Amherst

Faculty

Distinguished Professor and Director of the Food Science Policy Alliance
Field of Study:
Science/policy/regulation; physical-chemical changes in processing; mineral interactions in foods; technological optimization of physiological, functional and bioactive properties of food.
Professor and Department Head
Field of Study:
Strategies to inhibit lipid oxidation; Antioxidants; Impact of processing on bioactive lipids; Altering food lipid bioavailability.
Assistant Professor
Field of Study:
Genomics; food safety; microbial domestication of traditionally fermented foods; bioinformatics
Associate Professor
Field of Study:
Analytical chemistry, Raman spectroscopy, SERS, nanofabrication, rapid detection, characterization, chemical mapping, cell imaging, integration.
Extension Associate Professor
Field of Study:
Food Safety, Product Development, Commercialization, Food Science Outreach Education.
Assistant Professor
Field of Study:
Food Process Engineering, Modelling and Numerical Simulation, Computational Fluid Dynamics, Interfacial Transport Phenomena, Transport Phenomena, Rheology, Free Surface Flows, Pharmacokinetic Modelling
Distinguished Professor
Field of Study:
Food biopolymers and colloids; oral delivery systems; gastrointestinal fate of nutrients and nutraceuticals; food nanotechnology.
Professor and Undergraduate Program Director
Field of Study:
Food safety, biofilm formation and removal; bioactive food components, rapid detection methodology and food fermentations.
Assistant Professor
Field of Study:
Food microbiology; food and environmental virology; eukaryotic virus-bacteria interactions; portable detection and sequencing platforms; viral inactivation strategies and therapeutics; viral concentration techniques.
Assistant Professor, Clydesdale Professorship
Field of Study:
Sensory evaluation, chemosensory disorders, individual differences, the relationship between diet, perception and chemosensory receptor biology
Professor, Francis Chair and Graduate Program Director
Field of Study:
Functional foods (bioactive food components), biologically beneficial effects of conjugated linoleic acid, obesity, and environmental contaminants and development of obesity and type 2 diabetes
Associate Professor
Field of Study:
breast milk and infant nutrition | genomics of beneficial microbes | dietary influences on the human microbiome
Associate Professor
Field of Study:
Colonic inflammation, colon cancer, eicosanoid signaing, environmental exposure

Emeritus Faculty

Professor Emeritus of Food Microbiology
Field of Study:
Food microbiology, bacterial sporulation and germination, spore-forming foodborne pathogens:incidence, physiology, toxigenicity
Professor Emeritus of Food Microbiology
Field of Study:
Food safety, detection of mutagens and carcinogens; microbial food spoilage enzymes; immuno assays, fermentation technology and PCR detection and quantitation of E. coli O157:H7, Listeria monocytogenes, vibrio parahaemolyticus and V. vulnificus in seafood.
Professor Emeritus of Food Chemistry
Field of Study:
Food Biochemistry and Enzymology. Chemistry and technology of enzyme action and its effects on food quality. Iron-protein interactions and iron bioavailability from foods. Biochemical and nutritional changes during food processing and storage.
Professor Emeritus of Food Processing
Field of Study:
Rheology of brittle foods; squeezing flow viscometry; physical properties of powders; texture perception, microbial population dynamics; microbial survival and growth kinetics.

Adjunct Faculty

Adjunct Professor
Field of Study:
Physico-chemistry of foams, emulsions and suspensions; hydrocolloids; texture and stability; controlled protein aggregation; mineral fortification and bioavailability; water treatment.