Eric Decker

Professor of Food Science University of Massachusetts Amherst

  • Amherst MA

Eric Decker's work focuses on lipid oxidation and health implications of bioactive lipids and on preventing oxidation in our food supply.

Contact

University of Massachusetts Amherst

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Expertise

Food Science
Lipid Oxidation
Oxidation in the Food Supply
Seed Oils

Biography

Food scientist Eric Decker is one of the most highly cited scientists in agriculture and is frequently sought for an expert view on the role oxidation in the food supply, and particularly lipid oxidation in cooking oil.

Social Media

Video

Education

UMass Amherst

Ph.D.

Food Science

Washington State University

M.S.

Food Science and Human Nutrition

Penn State University

B.S.

Biology

Select Recent Media Coverage

Are seed oils actually bad for you? Experts say we're missing the big picture

National Geographic  online

2025-01-13

Eric Decker, professor of food science, comments in an article asking if seed oils are actually bad for you. “When people talk about being healthy, they should be talking about diet and lifestyle. They shouldn't be talking about individual foods, let alone ingredients in individual foods,” Decker says.

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Are Seed Oils Actually Bad for You?

The New York Times  print

2024-11-09

Seed oils are made by pressing the seeds to draw out the oils, said Eric Decker, a professor of food science at the University of Massachusetts Amherst. If you stop there, you have a cold-pressed oil — like extra virgin olive oil — which is rich in beneficial plant-based compounds, but prone to smoking and degradation when cooked at high heat.

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The Best Oils for Frying, According to a Food Scientist

Martha Stewart  online

2024-08-07

What are the best oils for frying? It can be hard to work that out with so many options available. And though it may be tempting to use your go-to oil for everything and hope for the best, that's not the best approach. It's important to choose the right oil for the job. To find out which are the best choices in oils for frying, we consulted food scientist Eric Decker.

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Select Publications

Oxidation in Foods and Beverages and Antioxidant Applications: Management in Different Industry Sectors

Book – Woodhead Publishing Series in Food Science

Eric A Decker, Ryan J Elias, D. Julian McClements, editors

2010-10-06

With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality.