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UMass food scientists garner a mélange of sweet victories

 From young researchers to experienced alumni—UMass Food Scientists continues to be leaders in their field

  • Professor Guodong Zhang is being honored with the 2019 Young Scientist Research Award from the American Oil Chemists’ Society 
  • Alumnus Noel Anderson, a member of the College of Natural Sciences Advisory Board, has been elected president-elect of the Institute of Food Technologists 
  • University of Massachusetts Amherst Distinguished Professor David Julian McClements and Professor Hang Xiao, both among the most highly cited researchers in the world, have won awards for their contributions to food science from the Institute of Food Technologists 
  • Professor Eric Decker, head of food science at the University of Massachusetts Amherst, has been elected president of the American Oil Chemists’ Society

College of Natural Sciences News. April 18, 2019

 

UMass Food Science Ice Cream Competition

ice cream

When:   May 1, 2019

Where:  Integrative Learning Center, Room 120

Time:     4:00 – 6:00 pm

 

Join the Food Science FS-563 class as they pitch their unique ice cream flavor concepts to Maple Valley Creamery and a panel of culinary professionals. This year we have six teams giving presentations in the 2019 Maple Valley Creamery – UMass Food Science Ice Cream Competition, and you will have the opportunity to taste all the teams’ creations and choose your favorite ice cream flavor.

The 2019 winning team will have their ice cream flavor produced commercially by Maple Valley Creamery and we will soon see the new ice cream flavor available at our local markets.

Come support the product development teams of Food Science department and enjoy the Ice Cream!

UMass News & Media Relations

 

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

 

Study Explores the Role of Citrus Peel in Reducing Gut Inflammation

orange peel

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

 

Food science professor outlines low-impact dietary choices

How to Eat a More Sustainable and Nutritious Diet

Fergus Clydesdale, distinguished professor of food science, talks about how to make food choices with fewer environmental impacts. Clydesdale directs the Food Science Policy Alliance, where he presses for policy decisions based on science, and to make nutritious and safe food available to all. College of Natural Sciences News. January 18, 2019

Four UMass Food Science Faculty Named Most Highly Cited Researchers in Agriculture

Highly Cited Researchers 2018

Each year Clarivate Analytics list the top 1% of scientists whose journal articles receive the highest number of citation from other scientists. This year, in the field of agriculture, UMass Food Science has four highly cited researchers, Eric Decker, Julian McClements, Yeonhwa Park and Hang Xiao. UMass Food Science is the only Food Science Department in the world with four highly cited scientists. Eric Decker and Julian McClements have received this recognition since the inception of the award (2005) and Hang Xiao received his first recognition this year. November 27, 2018

Food Science Graduate Student Takes First Place in International Competition

Food science doctoral student Yanqi “Cookie” Qu, an advisee of associate professor Lili He, was awarded first place and a $10,000 prize in the Millipore Sigma Food & Beverage Safety Award competition held Oct. 22-23 in Darmstadt, Germany. News & Midea Relations, November 6, 2018. 

(picture from left: Jean-Charles Wirth, executive VP and head, applied solutions, Millipore Sigma; Yanqi Qu; Ian Jennings, senior VP and head, biomonitoring, Millipore Sigma; and Heike Petri, senior VP, advanced analytical and industrial testing in applied solutions, Merck KGaA.)

Position Announcement

Tenure Track Assistant Professor, Food Engineering

UMass Amherst, the Commonwealth's flagship campus, is a nationally ranked public research university offering a full range of undergraduate, graduate and professional degrees. The University sits on nearly 1,450-acres in the scenic Pioneer Valley of Western Massachusetts, and offers a rich cultural environment in a bucolic setting close to major urban centers. In addition, the University is part of the Five Colleges (including Amherst College, Hampshire College, Mount Holyoke College, and Smith College), which adds to the intellectual energy of the region.

Job Description:  Assistant Professor: Food Engineering

The Department of Food Science at the University of Massachusetts Amherst invites applications for a tenure-track faculty position at the Assistant Professor level. Under exceptional circumstances, highly qualified candidates at other ranks may receive consideration. We are seeking outstanding individuals with expertise in food science, including, but not limited to:

  • Processing and/or any engineering discipline
  • Mathematical modeling and/or big data analysis
  • Sustainability
  • Packaging
  • Analysis and/or detection
  • Chemistry and/or biochemistry
  • Physical properties

Requirements:  Preference will be given to candidates who would potentially bring expertise to complement current research areas of the food science faculty. A successful candidate will be expected to develop an internationally recognized and extramurally funded research program. Responsibilities will include developing and teaching undergraduate and graduate courses in the area of food processing/engineering, and contributing to the College of Natural Sciences commitment to diversity, equity & inclusion http://www.cns.umass.edu/diversity-equity-inclusion

Additional Information:  Applicants are required to have a Ph.D. in Food Science or a related discipline.  A strong interest in teaching/advising and strong oral and written communication skills are essential. The Department of Food Science places special emphasis on faculty-student interactions, participation in interdisciplinary activities, teamwork, cooperation, and industrial interactions. The Department is committed to increasing the diversity of the faculty, student body, and curriculum.

Application Instructions:  Review of the applications will begin on November 19, 2018, and will continue until the position is filled. Applicants should submit their curriculum vitae; a statement on their research and teaching philosophy; a statement of contributions to diversity, equity and inclusion, (identifying past experiences and future goals); and names, e-mail addresses, and telephone numbers of three professional references who can evaluate their professional experience, teaching, and research abilities directly to: https://www.umass.edu/humres/job-openings. Direct Questions pertaining to this position to Lynne McLandsborough( lm@foodsci.umass.edu)

UMass Amherst is committed to a policy of equal opportunity without regard to race, color, religion, gender, gender identity or expression, age, sexual orientation, national origin, ancestry, disability, military status, or genetic information in employment, admission to and participation in academic programs, activities, and services, and the selection of vendors who provide services or products to the University.  To fulfill that policy, UMass Amherst is further committed to a program of affirmative action to eliminate or mitigate artificial barriers and to increase opportunities for the recruitment and advancement of qualified minorities, women, persons with disabilities, and covered veterans.  It is the policy of the UMass Amherst to comply with the applicable federal and state statutes, rules, and regulations concerning equal opportunity and affirmative action.

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