University of Massachusetts Amherst

The Department of Food Science at the University of Massachusetts Amherst is the oldest food science department in the United States, and is consistently ranked the top in the US and among the top in the world for food science by US News and World Report and other organizations. Our department has internationally recognized experts in all areas of food science, including food chemistry, formulation, health, microbiology, safety, engineering, sensory science, and others.

The faculty in the department are always open to industry collaboration, and you are encouraged to reach out to Matt Moore (mdmoore@umass.edu) if you have a potential project, as he can refer you to relevant faculty. Alternatively, feel free to email faculty directly using the Faculty page on our website.

Specific areas of expertise in the department include:

Sustainable Food Material Processing
Biological systems for modification of whole organisms, tissues, cells, proteins, and biological molecules; development of novel plant tissue cultures; and whole plant systems

Molecular Properties of Foods
Molecular-structural basis of food properties; mechanical testing of foods; nanotechnology and development of ingredients that improve food texture, appearance, taste, and healthfulness

The Safety of Food
Microbiological problems in food handling and consumption; detection and prevention of foodborne pathogens and microbiological hazards, development of natural antimicrobial agents, and seafood safety

Foods for Health and Wellness
Characterization of the health-promoting properties of bioactive food components; characterization of molecular properties of novel food ingredients; policy issues involving functional foods

A video about our department is available for you to watch here!

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