The University of Massachusetts Amherst

News and Events

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.

Food scientists create a model for NASA to predict spaceflight vitamin degradation

A team of food scientists at the University of Massachusetts Amherst has developed a groundbreaking, user-friendly mathematical model for NASA to help ensure that astronauts’ food remains rich in nutrients during extended missions in space.

The new research, published in the journal Food Chemistry, gives NASA a time-saving shortcut to predict the degradation of vitamins in spaceflight food over time and more accurately and efficiently schedule resupplying trips. The investigation was funded with a $982,685 grant from NASA.

College of Natural Sciences News Spetember 18, 2019 


Study Shows Frying Oil Consumption Worsened Colon Cancer and Colitis in Mice

Research by UMass Amherst food scientists compared effects of fresh and thermally processed oil

In the paper published Aug. 23 in Cancer Prevention Research, lead author and Ph.D. student Jianan Zhang, associate professor Guodong Zhang, and professor and department head Eric Decker showed that feeding frying oil to mice exaggerated colonic inflammation, enhanced tumor growth and worsened gut leakage, spreading bacteria or toxic bacterial products into the bloodstream.

News & Media Relations August 23, 2019

Maple Valley Creamery – UMass Food Science Ice Cream Competition Winners announced!

Congratulations to Team “Vanilla Chai” on their winning flavor concept in this year’s Maple Valley Creamery – UMass Food Science Ice Cream Competition. This year we had six teams present their unique flavor concepts to Maple Valley Creamery and a judging panel of eight culinary professionals. Maple Valley Creamery and the judges were impressed with all of the team’s submission, and ultimately selected the flavor that was the most ready to move into production. See picture of the winning team: “Vanilla Chai” - Ryan Claudino, Dietrich Pultinas, Adam Salhaney, Constantinos Argyrou, Amélia Vega. 

Congratulations to our fan favorite winners this year team “Blueberry Lemon Bar”- Team members: Joy Aberg, Aanal Bhavsar, Kristen Buermeyer, Austin Cain & Emily Kelly.

Thanks to Maple Valley Creamery, faculty and students for their support and congratulations to all the teams for a great competition!

22News ; News & Media Relations May 01, 2019

UMass food scientists garner a mélange of sweet victories

 From young researchers to experienced alumni—UMass Food Scientists continues to be leaders in their field

  • Professor Guodong Zhang is being honored with the 2019 Young Scientist Research Award from the American Oil Chemists’ Society 
  • Alumnus Noel Anderson, a member of the College of Natural Sciences Advisory Board, has been elected president-elect of the Institute of Food Technologists 
  • University of Massachusetts Amherst Distinguished Professor David Julian McClements and Professor Hang Xiao, both among the most highly cited researchers in the world, have won awards for their contributions to food science from the Institute of Food Technologists 
  • Professor Eric Decker, head of food science at the University of Massachusetts Amherst, has been elected president of the American Oil Chemists’ Society

College of Natural Sciences News. April 18, 2019


UMass Food Science Ice Cream Competition

ice cream

When:   May 1, 2019

Where:  Integrative Learning Center, Room 120

Time:     4:00 – 6:00 pm


Join the Food Science FS-563 class as they pitch their unique ice cream flavor concepts to Maple Valley Creamery and a panel of culinary professionals. This year we have six teams giving presentations in the 2019 Maple Valley Creamery – UMass Food Science Ice Cream Competition, and you will have the opportunity to taste all the teams’ creations and choose your favorite ice cream flavor.

The 2019 winning team will have their ice cream flavor produced commercially by Maple Valley Creamery and we will soon see the new ice cream flavor available at our local markets.

Come support the product development teams of Food Science department and enjoy the Ice Cream!

UMass News & Media Relations


How much salt is too much?

Eric Decker, Department Head of Food Science, is a member of the National Academy of Sciences (NAS) panel that reviewed guidelines for daily sodium and potassium intake and has issued new guidelines for dietary consumption. For the first time, the NAS has tied overuse of sodium to chronic disease, saying that people getting more than 2,300 milligrams a day should reduce their sodium intake to reduce their risk for cardiovascular disease and high blood pressure. The Boston Globe quotes Decker in their coverage of the new guidelines. College of Natural Sciences News. March 7, 2019