Dr. Eric Decker is a distinguished Food Chemist and preeminent leader in the field of food science with a particular expertise in lipid chemistry and food preservation. He currently serves as Professor and Head of the Department of Food Science at the University of Massachusetts Amherst, a position he has held since 2008. Dr. Decker received his B.S. in Biology from Pennsylvania State University in 1982, followed by his M.S. from Washington State University in 1985, and completed his Ph.D. in Food Science at the University of Massachusetts Amherst in 1988 as a USDA National Needs Fellow. Prior to assuming departmental leadership, he served as Assistant Professor at the University of Kentucky from 1988 to 1993 and then joined UMass as an Associate Professor in Food Chemistry, later holding the prestigious Fergus Clydesdale Endowed Chair from 2002 to 2007.
Dr. Decker's groundbreaking research has fundamentally advanced the scientific understanding of lipid oxidation mechanisms in heterogeneous food systems, establishing him as a world authority on food stability and preservation. His laboratory has pioneered innovative antioxidant technologies that have transformed how the food industry protects sensitive nutrients, particularly through the development of patented methods to stabilize omega-3 fatty acids at nutritionally significant levels in food products. With over 350 peer-reviewed publications, he has been recognized by ISI as one of the Most Highly Cited Scientists in Agriculture, reflecting the profound impact of his work across the scientific community. His research extends beyond food quality to investigate the critical relationship between lipid oxidation products and molecular disease mechanisms, bridging the gap between food science and human health. These contributions have not only advanced academic knowledge but have directly influenced food manufacturing practices worldwide, reducing waste and improving nutritional quality.
Beyond his research contributions, Dr. Decker has significantly shaped food science policy through service on influential committees including the FDA Food Advisory Committee and the Institute of Medicine's Food Forum and Nutritional Standards for Food in Schools Committee. His leadership extends to professional organizations where he has served the American Oil Chemists' Society, Institute of Food Technologists, and American Heart Association, helping to establish research priorities and standards for the field. Dr. Decker's current research focuses on developing advanced delivery systems to enhance the nutritional composition of foods while addressing the critical challenge of food waste in foodservice operations. His laboratory continues to investigate the impact of processing on bioactive lipids and strategies to alter food lipid bioavailability, maintaining his position at the forefront of food science innovation and ensuring the continued advancement of this vital discipline that bridges agricultural production and human nutrition.
