Dr. Decker Honored with Top Food Science Awards [1]

Dr. Decker has recently received the two top awards in his field – the American Oil Chemists’ Society’s (AOCS) Supel/Nicjolas Pelick Research Award and the Institute of Food Technologist’s (IFT) Lifetime Achievement Award in Honor of Nicolas Appert. News & Media Relations [2] March 29th, 2021

Six UMass Amherst Faculty Recognized Among 2020 World’s Most Highly Cited Researchers [3]

McClements is internationally known for his cutting-edge work in food design and nanotechnology, including encapsulating nutraceuticals in nanoparticles to preserve nutrients. Xiao’s lab focuses on molecular mechanisms and interactions of possible disease-preventing nutraceuticals to enhance nutrient bioavailability through food processing and nanotechnology, among other topics. News & Media Relations [4] December 3, 2020

‘Evolution on steroids’— how we turned fungi into food [5]

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 fungi domestication. CNS News [6] November 10, 2020

Food scientist receives a $434,215 grant from the USDA to develop a solution for cleaning peanut butter off food processing equipment [7]

University of Massachusetts Amherst food scientist Lynne McLandsborough has received a $434,215 grant from the USDA to develop an oil-based system to clean and sanitize food processing equipment without water, reducing the high risk for Salmonella contamination associated with nuts. CNS News [8] August 5, 2020

Food scientist’s study finds that food additives commonly found in sweets causes an imbalance of gut microbiota in mice [9]

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 [10] June 30, 2020

USDA funds UMass FUEL program which provides undergrads with research and internship experience [11]

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 [12]July 17, 2020

Is it Safe to Spin-Dry Leafy Greens in a Washing Machine? [13]

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 [14] April 21, 2020

Global Online Survey Focuses on Coronavirus Sensory Loss [15]

With the rapid onset of smell and taste loss emerging as symptoms of COVID-19, scientists around the world – including a sensory expert at the University of Massachusetts Amherst – have united to investigate the connection between the chemical senses and the novel coronavirus. CNS News [16] April 21, 2020

Virologist explains why consumers shouldn’t fear the grocery store amidst the COVID-19 outbreak [17]

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 [18] March 18, 2020

UMass sensory scientist researches how diminished taste function can affect cancer patients’ post-treatment diets [19]

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 [20] December 18, 2019