About
Eric A. Decker is a Professor and Head of the Department of Food Science at the University of Massachusetts Amherst. His research focuses on characterizing mechanisms of lipid oxidation, antioxidant protection in foods, and the health implications of bioactive lipids. He has authored over 350 publications and served on committees for institutions like the FDA, USDA, Institute of Medicine, and the American Heart Association.
Research Areas
- Lipid Oxidation
- Antioxidant Protection of Foods
- Health Implications of Bioactive Lipids
Scientific Awards
- Most Highly Cited Scientist in Agriculture
- American Oil Chemist Society
- Agriculture and Food Chemistry Division of ACS
- International Life Science Institute
- Royal Society of Chemistry
- Institute of Food Technologist
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