Department of Food Science at UMass Amherst

SECURING THE SAFETY OF THE FOOD SUPPLY
UMass Amherst scientists are conducting research to promote the safety of the food we eat—and to stop the spread of outbreaks when they occur.
Department News
-
New Genetic Discovery Aids in Understanding How to Treat Deadly Infections from Fungus
UMass Amherst team identifies genes involved in a harmful, paradoxical drug effect -
THE BITTER TRUTH: The taste of some medications depends on variations in bitter receptor genes
UMass Amherst sensory scientist examines sensory profile of two antibiotics -
DEVELOPING THE FOODS OF THE FUTURE
Kanon Kobata ’22 is passionate about innovating new, delicious plant-based alternative foods for a more sustainable food system.
Food Science Spotlight
UNDERSTANDING COMPLEX FLUID DYNAMICS COULD HELP ADVANCE SUSTAINABILITY OF FOOD SYSTEMS
Dr. Jiakai Lu has been awarded two USDA National Institute of Food and Agriculture grants to pursue research designed to benefit the environment and human health in different ways.
In one project, funded with a three-year grant totaling $630,000, Dr. Lu aims to reduce the use of conventional agricultural pesticides by developing an eco-friendly drift reduction agent using essential oils derived from food waste, such as orange peel and culinary herbs.
In the other project, Dr. Lu was awarded a two-year, $270,000 seed grant to work on developing a potentially scalable processing technology aimed for plant-based seafood that better mimics the texture of fish meat, a significant challenge in the effort to create a sustainable and environmentally friendly solution to overfishing and related pollution.

Explore Our Department
Award-winning teaching, research opportunities, and interdisciplinary programs in a diverse, inclusive community of excellence.