The University of Massachusetts Amherst

Faculty

Distinguished Professor
Field of Study:
Science Policy/Regulation
Professor
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
Assistant Professor
Field of Study:
Sustainable Ingredient Processing; Food Material Science; Single Cell Proteins; Ingredient Functionalizing & Structuring; Downstream Processing; Alternative Proteins
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:
Plant-based foods; Natural ingredients; Food biopolymers and colloids; Oral delivery systems; Gastrointestinal fate of nutrients and nutraceuticals; Food nanotechnology
Professor, and Department Head
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
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
Professor, Clydesdale Scholar of Food Science, Honors Program Director
Field of Study:
Diet-based strategy for disease prevention, nutraceutical & natural product bioavailability and metabolism, the interplay between dietary components and gut microbiome, enhancement of health benefits of dietary components by food processing, and toxicology of food components.