University of Massachusetts Graduate Program in Food Science

Program Director: Ronald Labbe

Contact: Julie Grandonico, Graduate Program Secretary, Department of Food Science, University of Massachusetts, Amherst, MA 01003, Phone: (413) 545-1015

Degrees Offered: M.S., Ph.D.


Program Description

Entrance Requirements: B.S. degree from accredited institution; GPA 2.8/4.0; GRE required; TOEFL (550 minimum) required of foreign applicants; original copies of transcripts from all institutions attended; 2 letters of recommendation, application.

Program of Study: Specializations are offered in the areas of food chemistry and physics, food microbiology and biotechnology, food processing and enginering.

Graduate Requirements: M.S. degree requires a minimum of 30 credits including thesis or 36 credits for non-thesis M.S.; Ph.D. requires a minimum of 24 course credits plus a dissertation, a comprehensive exam and a defense of dissertation research.

Statement of Costs: Tuition per semester is $1,390.00 plus fees for residents; $4,968.00 plus fees for non-residents.; application fee of $30.00; tuition is waved for teaching and research assistants.

Financial Aid: Teaching and research assistantships are available on a competitive basis.

Faculty and Research Interests

F.M. Clydesdale, Ph.D. Prof. & Head. Physical-chemical changes in processing; mineral-fiber interactions in foods; optimization of physiological functions technology; color-sensory interactions in foods.

P. Chinachoti, Ph.D. Prof. Phase transitions; states of water in foods by NMR, staling mechanisms; water migration.

E. Decker, Ph.D. Prof. Natural antioxidants; chemical alterations in lipids; muscle biochemistry; nutritional role of antioxidants and lipids.

H.O. Hultin, Ph.D. Prof. Food biochemistry, especially of marine foods; antoxidants and pro-oxidants in lipid and protein oxidation; physical and functional properties of muscle proteins; enzymes in food processing.

R.G. Labbe, Ph.D. Prof. Food microbiology; food-born disease agents; bacterial sporulation adn germination; clostridial enterotoxins; effect of natural products on food-borne pathogens.

R.R. Levin, Ph.D. Prof. Detection of mutagens and carcinogens; mechanisms of antimutagen activity; food pathogenic bacteriology; microbial food spoilage enzymes; immuno assays, PCR, and fermentation technology.

R.R. Mahoney, Ph.D. Prof. Food enzymology and enzyme inhibitors; food protein structure, functionality, digestibility and reactivity; mineral-protein interactions.

D.J. McClements, Ph.D. Assoc. Prof. Protein functionality in foods; food colloids and emulsions; fat crystallation; characterization of physical properties; crystallization; characterization of physical properties; ultrasonic evaluation of food properties of powders; ultrasonic evaluation.

L. McLandsborough, Ph.D., Assoc. Prof. Food Microbiology, fermentation, molecular pathogenesis, rapid detection of food-borne pathogens.

M. Peleg, D.Sc. Prof. Rheology of solid foods, foams and gels; viscosimetry; physical properties of powders; texture perception.

K. Shetty, Ph.D. Assoc. Prof. Food biotechnology; molecular and physiological regulation of phenolics synthesis in plants; solid state fermentation for value-added products; phytoremediation of environmental pollutants.