The origin of the Department of Food Science at the University of Massachusetts, Amherst began in January 1913 with a visionary initiative. Dr. Frank Waugh, then heading the Department of Horticulture, invited Walter Chenoweth to address fruit growers on Horticultural Manufactures. Chenoweth pioneered teachings in food preservation, laying the foundation for the Pomology Department. The context of World War I emphasized addressing food shortages, prompting college staff mobilization and culminating in the formal founding of the Department of Horticultural Manufactures in 1918. This pivotal moment marked the inception of the first department of this kind in the US; thus, the nation's first food science department was born.
Today, the Department of Food Science at the University of Massachusetts, Amherst stands as a testament to excellence in food science education and research. Garnering top accolades nationwide, our department was ranked first in our research by the U.S. National Research Council in 2010, and has routinely been ranked among the top globally by multiple outlets, including #1 in the U.S. by U.S. Business News & World Report and Shanghairankings.com. This reaffirms our dedication to scholarly achievement and student success.
Furthermore, we remain steadfast in our commitment to fostering diversity, equity, and inclusion within our university community and beyond. Through targeted efforts in recruitment, support, and the cultivation of a culture of respect, we ensure that our department thrives on a vibrant tapestry of backgrounds and viewpoints, enriching the educational experience and fostering an environment conducive to success for all.
Amidst mounting challenges to food supply and health in the U.S., the demand for innovative food scientists is rising. Pursuing a food science major offers a direct contribution to tackling these issues. Students delve into topics like climate change's impact on agriculture and sustainable farming techniques, equipping them to devise solutions for food security. They also play a vital role in developing efficient food production systems and crafting nutritious options for a growing, aging population. Collaboration with various sectors drives innovation in food processing and promotes healthier choices.
By supporting our department, you contribute to a legacy of innovation and excellence that spans over a century and continues to shape the future of food science.
