Eric Decker

Professor of Food Science | University of Massachusetts Amherst

Amherst, MA, UNITED STATES

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

Expertise (3)

Oxidation in the Food Supply

Lipid Oxidation

Food Science

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.

Education (3)

UMass Amherst: Ph.D., Food Science

Washington State University: M.S., Food Science and Human Nutrition

Penn State University: B.S., Biology

Links (3)

Select Recent Media Coverage (4)

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.

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.

Why Eating One Chip is Like Smoking a Cigarette

Daily Mail online

2024-06-03

Eric Decker said that when it comes to toxin production, 'he biggest risk factor is deep-frying the oil.Deep-frying stresses oils for a long time at high temperatures. Fast-food chains often have rules that tell employees to reduce toxicity by changing the frying oil once a week. Smaller eateries and chains may not.

Why is Fish so Smelly?

Live Science online

2023-09-30

Fresh fish should have a mild scent similar to the salty smell of the ocean. It should "smell kind of like seaweed," said Eric Decker, a professor in the Department of Food Science at the University of Massachusetts Amherst. Strong, fishy odors beyond this are the first signs of spoilage. Bacterial growth is usually the first culprit.

Select Publications (1)

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.