Food Science at UMass Unveils New Facility
The University of Massachusetts Amherst has opened its new $5.6 million, state-of-the-art Clydesdale Center for Foods for Health & Wellness ...
Portion Control- Eric Decker, Food Science Dept., UMass Amherst
Chef Simon Stevenson of UMass Amherst hosts a segment of WGBY's Connecting Point. Professor Eric Decker of the UMass Amherst Food Science ...
ConAgra-UMass study provides 'important implications for the design of reduced ...
Emulsion products like sauces, dressings, and deserts are an important source of dietary fat, and are a target for low-fat or fat-free versions of the traditional food products.
However, the challenges associated with reducing fats in foods are complicated as fats play many roles in food, including adding texture, structure and flavor.
New research published in Food Hydrocolloids by Cheryl Chung and D. Julian McClements from the University of Massachusetts and Brian Degner from ConAgra Foods provides insights into the “major factors influencing the formulation of high quality reduced-fat food emulsions” .
“The main aim of this study was to understand the influence of a hydrocolloid (locust bean gum, LBG) on the physical properties and stability of model reduced-fat sauces,” they explained.
Science
Chung, Degner and McClements selected to test locust bean gum since it is already widely used by the food and beverage industries to modify texture and stability, and because other research has indicated that the hydrocolloid can replace the textural characteristics when starch is removed from salad dressings.
UMass Amherst Office of News & Information : News Releases ...
AMHERST, Mass. - Increasingly, food manufacturers want to use nanoparticles to boost nutrition by adding compounds with health benefits such as carotenoids, omega-3 fatty acids and vitamins A, D and E, sometimes called "nutraceuticals." The tiny capsules can be designed to preserve nutritional value and freshness, enhance nutrient bioavailability and maintain desirable product quality. Encapsulation using nanoparticles has been used safely for years in the pharmaceutical industry for drug delivery, says McClements, an expert in nutrient encapsulation. "Using nanoparticles to encapsulate nutrients has many potential benefits," he adds. "But consumers and manufacturers want products made from all-natural ingredients, which is often technically difficult to achieve. Also, because the technology is new, it’s important to ensure these ingredients are safe to consume....
UMass Amherst : In the Loop : Talking Points : Food Science: The ...
The Food Science Department, of course, is recognized as among the nation's best. You already know that. You also know that prominent alumni in the food industry work closely with faculty to support students' studies and research, and they provide an invaluable network that hones the program's competitive edge. That much is obvious obvious. What you may not know is that . . . well, let the new Food Science video tell you the rest. Nuff said.
Food Science umass News
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Campaigns cash in: How local donors are shaping Bay State congressional races "Fundraising activities are hot and heavy right now," said Kenneth Manning, a political science professor at UMass-Dartmouth. "This is the time to raise money and they spend money in the fall." Sometimes buoyed by cash from political action committees, ... |
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UMass event urges greater community involvement “We need to focus on the 'we,' and not the 'me,'” said UMass President Robert Caret, one of two keynote speakers. Caret talked about when he became a science dean at Towson University in Maryland in the 1980s, when contact with the area's business ... |
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FDA To Oversee Nanotechnology in Food and Cosmetics; New Study Cites Plant DNA ... FDA is strengthening the scientific tools and methods for evaluating food products, cosmetics, drugs and medical devices,” said FDA Commissioner Margaret A. Hamburg, MD She continued, “We are taking a prudent scientific approach to assess each product ... |
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Food scientist studying the use of all-natural nanoparticles in food products In closely related research, McClements' is working with his food science research colleagues at UMass Amherst to explore encapsulation and bioavailability of other nutrients. Eric Decker is experimenting with nano-delivery systems for omega-3 fatty ... |
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North Central Mass. Chamber Foundation to award $49500 in scholarships Friday He would like to attend UMass Lowell to study computer science. Eric has been the Software and Programming Team leader for four years for the US First and VEX Robotics Team. He has also created and maintains the Leominster High School/CTE Devil Dawgs ... |