The University of Massachusetts Amherst

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Position Announcement- Lecturer

The Department of Food Science at the University of Massachusetts Amherst seeks a full-time (9-month academic year), non-tenure track lecturer beginning in Fall of 2021. We would like to fill this lecturer position to teach Food Science courses including (but not limited to): Food Processing, Food Chemistry and Analysis laboratories as well as a large lecture course. In addition, this position would work with faculty on graduate program, including student recruitment, internships and professional development.

The successful candidate will teach large lecture sections (220 students) each semester. They will teach a variety of laboratory courses in Food Chemistry and Food Processing as well as work with faculty to coordinate the graduate program, including student recruitment, internships, and professional development.

Apply by April 25, 2021 in order to ensure priority consideration. Search may remain open until a suitable candidate pool has been identified.

Please see here for more details: https://careers.umass.edu/amherst/en-us/job/507643/lecturer-food-sciencescns

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.

Food scientist’s study finds that food additives commonly found in sweets causes an imbalance of gut microbiota in mice

A common food additive, recently banned in France but allowed in the U.S. and many other countries, was found to significantly alter gut microbiota in mice, causing inflammation in the colon and changes in protein expression in the liver, according to research led by a University of Massachusetts Amherst food scientist. CNS News June 30, 2020

 

USDA funds UMass FUEL program which provides undergrads with research and internship experience

The University of Massachusetts Amherst Department of Food Science has been awarded a five-year, $482,549 grant to fund an experiential learning program for undergraduates, including independent research opportunities with faculty mentors and paid summer internships with industrial partners in the greater Boston area. 

CNS News July 17, 2020

 

 

Is it Safe to Spin-Dry Leafy Greens in a Washing Machine?

Some of the nearly 1,000 small farmers in New England who grow leafy greens use a creative, efficient and cost-effective method of drying the fresh veggies after a triple dip in water: a conventional home washing machine.  An important question lingers about this practice, which University of Massachusetts Amherst food scientists hope to answer: Is it safe? News & Media Relations April 21, 2020

 

Virologist explains why consumers shouldn’t fear the grocery store amidst the COVID-19 outbreak

As states continue issuing quarantine guidelines and rumors swirl about lockdowns, many people are stocking up on food and other essentials. But during a global outbreak, how safe is the grocery store? People are left in a catch-22 knowing that if they don’t venture to the supermarket they could be left without food, while also fearing contracting coronavirus while shopping. Virologist Matthew Moore, food science, debunks myths about grocery shopping amidst the coronavirus pandemic in a recent article published on The Hill. 

CNS News March 18, 2020

UMass sensory scientist researches how diminished taste function can affect cancer patients’ post-treatment diets

Raspberries

Alissa Nolden of UMass food Science set out to review the literature about the impact of cancer patients’ sense of taste and smell on their “food behavior,” defined as any behavior that affects patients’ overall nutritional health, such as their desire to eat, food preferences and consumption. Nolden’s goal is to develop a better understanding of changes in taste and how that affects cancer patients’ ability to enjoy food and meet optimum nutritional needs during and after treatment.  Her review evaluated 11 studies published between 1982 and 2018 “that psychophysically measured taste and smell function and assessed some aspect of food behavior.” Nolden found a reduced taste function, particularly for sweet flavors, among people with cancer. And that diminished taste was associated with a reduced appetite; avoidance of certain foods, including meat; and a lower intake of calories and protein.  CNS News December 18, 2019

 

David Julian McClements, Eric Decker and Hang Xiao are recognized among world’s most highly cited scientists

Ten researchers at the University of Massachusetts Amherst have been recognized for being among the world’s most highly cited researchers in 2019 by London-based Clarivate Analytics, owner of the Web of Science. The ten UMass Amherst researchers recognized on the 2019 list are Catrine Tudor-Locke and Laura Vandenberg of the School of Public Health and Health Sciences, food scientists David Julian McClements, Eric Decker and Hang Xiao, microbiologist Kelly Nevin and Derek Lovley, materials scientist Thomas Russell and chemist Vincent Rotello in the College of Natural Sciences, and environmental chemist Baoshan Xing of the Stockbridge School of Agriculture. See more details on UMass News & Media Relations. November 22, 2019.

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