Eric Decker

Eric Decker

Room 315, Agr. Engineering Bldg.
University of Massachusetts Amherst
100 Holdsworth Way
Amherst, MA 01003

(413) 545-1026
edecker@foodsci.umass.edu
www.umass.edu/food-science/about/directory/eric-decker

Professor of Food Science

Dr. Decker is actively conducting research to characterize mechanisms of lipid oxidation, antioxidant protection of foods and the health implications of bioactive lipids. Dr. Decker has over 350 publications and he is listed as one of the Most Highly Cited Scientists in Agriculture. Dr. Decker has served on numerous committees for institutions such as FDA, Institute of Medicine, Institute of Food Technologist, USDA and the American Heart Association.  He has received numerous recognition for his research including awards from the American Oil Chemist Society, the Agriculture and Food Chemistry Division of ACS, the International Life Science Institute, Royal Society of Chemistry and the Institute of Food Technologist.

Research areas include use of delivery systems to prove the nutritional composition of foods; Antioxidants; Altering food lipid bioavailability Strategies to inhibit lipid oxidation; Antioxidants; Impact of processing on bioactive lipids; Altering food lipid bioavailability.

Current Research
Lipids play an important role in food quality and have been linked to the progression of diseases including cardiovascular disease. Our research group is actively study the bioactivity of lipids including omega-3 fatty acids, antioxidants and carotenoids as well as technologies to incorporate these nutritionally important compounds into food systems.  Since many of these lipids can undergo oxidative deterioration in food systems, we have also conducted research to understand the molecular and physical factors that impact oxidation pathways so effective antioxidant technologies can be developed. Oxidation pathways have been studied in a variety of complex food systems including emulsions, reverse micelles and muscle foods. Antioxidant technologies being developed include emulsion droplet interfacial engineering, antioxidant delivery systems and metal chelation by natural compounds. Recent research has also focused on the impact of food components on the bioavailability of lipids.

Academic Background

BS Pennsylvania State University, 1978-1982
MS Washington State University, 1983-1985
PhD University of Massachusetts Amherst, 1985-1989

  • Center for Bioactive Delivery 
  • Small Molecule Delivery & Nutraceuticals