UMass Amherst Team Focuses on Creating Healthier Plant-Based Proteins
Sweet Creativity: Annual Ice Cream Contest Debuts New Batch of ‘Amazing’ Frozen Flavors
UMass Amherst Joins Partnership to Develop Sustainable Food ProductsDr. Decker has recently received the two top awards in his field – the American Oil Chemists’ Society’s (AOCS) Supel/Nicjolas Pelick Research Award and...
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Food science Ph.D. candidate Cassandra Suther has received a prestigious predoctoral fellowship of $180,000 from the U.S. Department of Agriculture’s National Institute of Food and Agriculture (USDA-NIFA) to study the effect of norovirus on the development and severity of food allergies. UMass Research News July 21st, 2021
In an interview with Healio, Suther discussed her plans for this research. Healio September 07, 2021
UMass Amherst Team Focuses on Creating Healthier Plant-Based Proteins
As meat-eating continues to increase around the world, food scientists are focusing on ways to create healthier, better-tasting and more sustainable plant-based protein products that mimic meat, fish, milk, cheese and eggs. CNS News June 4th, 2021
Sweet Creativity: Annual Ice Cream Contest Debuts New Batch of ‘Amazing’ Frozen Flavors
Herrell’s Ice Cream plans to produce the UMass Amherst student creations: In the end, after tasting the 10 ice cream prototypes developed by students in the food science pilot plant and hearing their comprehensive new-product presentations in a Zoom meeting Tuesday afternoon, Herrell chose winners in three categories. News & Media Relations May 5th,2021
UMass Amherst Joins Partnership to Develop Sustainable Food Products
The University of Massachusetts Amherst is among nine institutions chosen to collaborate with Big Idea Ventures to help develop and commercialize new, sustainable food products and agricultural innovation that will fuel economic development in rural communities, the New York City-based venture capital firm announced Tuesday. News & Media Relations April 13th, 2021
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McClements is internationally known for his cutting-edge work in food design and nanotechnology, including encapsulating nutraceuticals in nanoparticles...
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...
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