- Fergus M. Clydesdale '66G
- Arlindo Jorge '50
- Dr. Tisata Kajiyama '69G
- Dr. Jess Kane '70
- Thomas O'Brien
- Carmel Valianti '79
- Fergus M. Clydesdale
Food for Thought - Fergus M. Clydesdale '66G
Dr. Fergus Clydesdale thinks a lot about food. He thinks about the quality of the ingredients, how it’s prepared, its nutritional value, and of course, taste! But don’t bother looking for his cooking show on the Food Network. He is a Distinguished Professor, head of the Department of Food Science, and director of both the Strategic Research and Strategic Policy Alliances at UMass Amherst. His research involves the study and regulation of physiochemical changes in food, a process that alters the absorption of nutrients, food quality, physiological effects, food acceptability, and overall health and quality of life. This work provides a unique perspective since it combines food science, nutrition, public health policy, and consumer acceptance—all in an effort to help us eat for better living.
Clydesdale has published some 375 scientific articles, coauthored or edited 20 books, and is the editor of Critical Reviews in Food Science and Nutrition. He has also served on numerous government advisory committees having to do with health, diet, and nutrition. He is a recipient of the campus’s Distinguished Teaching Award and has received many other honors for teaching, research, and scientific communication, including the Institute of Food Technologists’ highest honor, the Nicholas Appert Award. He has been named a National Associate of the National Academy of Sciences.
“Accepting a position at UMass Amherst was the best professional decision of my life,” Clydesdale says. “I have experienced the joy of working with a tremendous diversity of terrific students, the brightest faculty and staff one could ever imagine, and the most loyal and giving alumni in the world. How could one person be so lucky?”
