University of Massachusetts (UMass), Amherst
By: Rianne Klaver
On the program today was a International Student Symposium about recent advances in Food Science & Technology at the University of Massachusetts.
Seven students from the Food Science group of Julian McClements (UMass) presented their most recent findings and six speakers represented Wageningen University.
The introduction to UMass was given by Prof. Decker. The main goal of this group is to study molecular structures that can be applied in foods and that impact biochemichal pathways. In this way food can be improved in terms of health and wellness. Processes to apply these components in a high valued food that has good taste and convenience and above all is emonomical feasible way, are studied.
A wide variaty of reseach is done in this group. Amongst others Filled Hydrogels by biopolymer phase separation is studied to prevent unsaturated fat from oxidation.
In bulk oils a method was found to delay oxidation. Nanoemulsions were formed by phase inversion by temperature systems. Biosensors to detect pathogens are made.
Active packaging applications are studied. Lung Cancer cell growth is inhibited by bioactive compounds from Orange.
A lot of knowledge was shared and exchanged today. And after a visit to the laboratories we headed of to our next stop. The Super 8 hotel near Ithaca, NY.
Hello you all over there in the USA.
ReplyDeleteGood to see and read that you are having a good time and very nice weather!
The picture with you having lunch with the little green bags is very cute.