UMass Food Science

UMass Food Science Official page of the UMass Amherst Food Science Department Have a question? Feel free to ask on our page! Food science as a formal academic discipline began at the University of Massachusetts Amherst in 1918, and now, almost a century later, it remains one of the world's preeminent food science programs.
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The Department of Food Science at the University of Massachusetts, Amherst was recently ranked the number one food science Ph.D. research program in the United States by the National Research Council. The 2010 study evaluated graduate programs according to several criteria, including faculty research productivity (publications, citations, grants, awards), student completion rates, and diversity.

Operating as usual

The UMass Amherst food science department maintained its number-one ranking in the U.S. and jumped to seventh in the wor...
09/10/2020
Number One Again: Food Science Top-ranked Among U.S. Universities

The UMass Amherst food science department maintained its number-one ranking in the U.S. and jumped to seventh in the world.

https://www.umass.edu/newsoffice/article/number-one-again-food-science-top-ranked

The UMass Amherst food science department maintained its number-one ranking in the U.S. and jumped to seventh in the world, according to the 2020 Global Ranking of Academic Subjects, part of the annual Academic Ranking of World Universities, published by ShanghaiRanking Consultancy.

UMass Amherst Food Science Department Receives USDA Education and Workforce Development Granthttps://www.umass.edu/newso...
07/17/2020
UMass Amherst Food Science Department Receives USDA Education and Workforce Development Grant

UMass Amherst Food Science Department Receives USDA Education and Workforce Development Grant

https://www.umass.edu/newsoffice/article/umass-amherst-food-science-department

The UMass 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.

College of Natural Sciences at UMass Amherst
04/01/2020
College of Natural Sciences at UMass Amherst

College of Natural Sciences at UMass Amherst

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 #coronavirusoutbreak, how safe is the grocery store?
🦠
Virologist Matthew Moore UMass Food Science spoke about this in an article on The Hilll.
According to Moore, the chances of contracting coronavirus at the grocery store are low due to the virus’ structure. #COVID19 isn’t environmentally stable, which means it’s easier to kill compared to other viruses and is less likely to spread environmentally. Moore says the most probable way to catch coronavirus at the grocery store is coming into direct contact with someone who has the virus.
🛒
To reduce your risk of catching coronavirus, Moore recommends washing your hands frequently and using hand sanitizer when in public places like the supermarket. His bottom line is that when grocery shopping, we should exercise “serious concern and precaution, but not panic.”

To read the article, click the link below

#umassnaturallycurious #umassamherst #umassfoodscience #virology #naturalscience #coronavirus #washyourhands #coronaquarantine #handsanitzer #socialdistancing #groceryshopping #coronavirusnews #covid19news #quarantineandchill #quarantinelife #groceries #groceryhaul #foodshortage #globalpandemic #coronaoutbreak #stateofemergency #foodscience #publichealth #scientist #quarantine2020 #scienceresearch #immunityboost #coronaupdate

2020 International Dinner
02/18/2020

2020 International Dinner

Animal-free ingredients innovator and top food scientists aim to help bring new proteins to the market。https://www.umass...
01/30/2020
Motif FoodWorks Partners With UMass Amherst to Improve Formulation Processes for Plant-Based Food Proteins

Animal-free ingredients innovator and top food scientists aim to help bring new proteins to the market。

https://www.umass.edu/newsoffice/article/motif-foodworks-partners-umass-amherst

Motif FoodWorks, the animal-free ingredient innovation company, and food scientists at UMass Amherst will collaborate in a research partnership to optimize the process of characterizing functional properties of food proteins.

College of Natural Sciences at UMass Amherst
12/18/2019
College of Natural Sciences at UMass Amherst

College of Natural Sciences at UMass Amherst

Comfort food is an important part of any patient's healing process—
but what if your medical treatments affected your tastebuds and reduced your appetite?

Alissa Nolden of UMass Food Science recently set out to discover exactly how cancer patients' tastes change due to the disease or the side effects from treatment.
After reviewing 11 studies published between 1982 and 2018, Nolden discovered that "changes in sweet...were more common than changes to salt or sour perception in cancer patients, and that these changes in sweet taste perception were often tied to differences in food behaviors."

By more fully understanding changes in tastebud renewal and appetite, Nolden hopes that we will one day develop treatments to preserve taste buds and create oral supplements that will taste better to patients— speeding up the healing process and increasing a patient's overall quality of life!

Read more through the link below!

#UMassNaturallyCurious #UMass #UMassAmherst #UMassFoodScience #foodscience #science #sweet #sweettooth #cancer #chemotherapy #cancerresearch #healing #cancertreatment #candy #fruit #nutrition #comfortfood #food #yummy #nutritional

09/30/2019
Online Survey Software | Qualtrics Survey Solutions

The Department of Food Science and Department of Environmental Conservation are conducting a seafood tasting experiment and they are looking for panelists – this could be you! They are looking for individuals who were born between 1980 – 2000, who do not have any food allergies or food sensitivities, and who consume seafood. Participants will be compensated.
Interested in being a participant? Follow this link to learn more and complete the survey!
bit.ly/fishstudy2019

Qualtrics sophisticated online survey software solutions make creating online surveys easy. Learn more about Research Suite and get a free account today.

FREE WEBINAR: The development of shelf-stable, acidified canned food products to increase usage of specialty cropsProgra...
09/24/2019
Acidified Canned Foods

FREE WEBINAR: The development of shelf-stable, acidified canned food products to increase usage of specialty crops

Program Summary: Producing shelf-stable acidified canned foods can help to add value to produce and help to increase markets, extend the agricultural season and reduce waste. However, in order to successfully sell and distribute shelf stable products, such as salsas, sauces and/or acidified pickled products, processors must comply with the Code of Federal Regulations (21CFR114). This project identified developed 12 shelf-stable acidified canned food recipes and converted them into scale-appropriate product formulations, established the appropriate food safety controls, and all had product formulas reviewed by a regulatory approved Process Authority to issue a validated scheduled process for commercial use. This webinar will share the overall product development process, review the product formulation manual, discuss some of the product development challenges that occurred during development and will explain how processors can request access to these product formulations for their own market use to produce at their own commercial facilities.

Program Dates:
- Afternoon session: Sept 25th from 12:30pm-1:30pm
- Evening session: Sept 26th from 6:00-7:00pm

Where: GoToMeeting web-based session

Registration Link:
https://attendee.gotowebinar.com/rt/205713529017996289

Are you interested in learning how to gain access to commercially approved acidified canned food recipes for expanding your market?

This "Flavor Guru" Creates Ben & Jerry's Flavors For A Living
07/08/2019
This "Flavor Guru" Creates Ben & Jerry's Flavors For A Living

This "Flavor Guru" Creates Ben & Jerry's Flavors For A Living

Whether you walk down the frozen foods aisle or peek into your freezer, there’s a good chance you’ll see a pint of Ben & Jerry’s. If you’re anything like me, it’s probably super creamy and full of chocolatey chunks. That’s the beauty of Ben &…

College of Natural Sciences at UMass Amherst
06/26/2019

College of Natural Sciences at UMass Amherst

Diet drove evolution in polar bears – could it happen again? By identifying changes in gene copy numbers from the bear's dietary shift from vegetation to meat, John Gibbons #UMassFoodScience sheds new light on the genomic foundation of the polar bear’s ecological adaptation. https://umass.science/2ZCKL3r

https://www.cns.umass.edu/news-events/news/umass-food-scientists-garner-melange-sweet-victories
04/19/2019
News: UMass food scientists garner a mélange of sweet victories | College of Natural Sciences (CNS) | UMass Amherst

https://www.cns.umass.edu/news-events/news/umass-food-scientists-garner-melange-sweet-victories

Guodong Zhang, assistant professor of food science at the University of Massachusetts Amherst, is being honored with the 2019 Young Scientist Research Award from the American Oil Chemists’ Society (AOCS). The award is given to scientists whose research “has significantly effected an advance with...

UMass Amherst 8th annual Life science graduate student symposium is calling for abstract!!!!~
10/14/2018

UMass Amherst 8th annual Life science graduate student symposium is calling for abstract!!!!~

Happy Hour- Raffle Time!! Congrats
10/05/2018

Happy Hour- Raffle Time!! Congrats

10/05/2018

Happy hour performance series II

10/05/2018

happy hour at the pilot plant.

Here's a few pictures from Dr. Labbe's retirement party this week.  We will certainly miss having him around!
06/16/2018

Here's a few pictures from Dr. Labbe's retirement party this week. We will certainly miss having him around!

Congratulations to all four teams in this year's ice cream flavor competition with Maple Valley Creamery!
05/04/2017

Congratulations to all four teams in this year's ice cream flavor competition with Maple Valley Creamery!

Congratulations to the UMass Amherst food science students whose winning ice cream flavors will be produced by Maple Valley Ice Cream Company in Hadley. Read more at http://www.umass.edu/newsoffice/article/judges-accept-all-four-student-flavors and take a look at these scenes from Monday's final taste-testing and judging.

Congratulations to the winning team of Maple Valley Creamery's ice cream competition, and great work to all of the stude...
04/29/2016
Brown Butter Caramel Chip is Next UMass Amherst Ice Cream Flavor from Maple Valley Creamery

Congratulations to the winning team of Maple Valley Creamery's ice cream competition, and great work to all of the students this year on their capstone project!

April 28, 2016 Contact: Janet Lathrop 413/545-0444 Bruce Jenks of Maple Valley Creamery, left, with food science students whose ice cream creation will become the latest UMass Amherst seasonal flavor. From left: Anna Kundmann, Timothy Avery, Precious Henshaw and Jacob Menacker, Creamery co-owner Lau…

Address

228 Chenoweth Laboratory/100 Holdsworth Way
Amherst, MA
01003

Chenoweth laboratory is between the Agricultural Engineering building, Holdsworth, Hatch, Stockbridge, and Flint laboratory.

Opening Hours

Monday 09:00 - 17:00
Tuesday 09:00 - 17:00
Wednesday 09:00 - 17:00
Thursday 09:00 - 17:00
Friday 09:00 - 17:00

Telephone

(413) 545-2276

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Comments

Way to go, UMass grad student, Yanqi!
New research on cranberry carbohydrates and beneficial bacteria in the gut microbiome.