UMass Amherst Food Science, Agriculture Programs Remain No. 1 in U.S. Rankings

UMass Amherst's agricultural and food sciences programs and its faculty have received accolades from research-based national and international rankings.

For the sixth consecutive year, UMass Amherst maintained it rank as No. 1 in the U.S. and No. 8 globally in the Agricultural Sciences category, which includes horticulture, food science and nutrition, dairy science and agronomy programs at 500 institutions.

Baoshan Xing, director of the UMass Amherst Stockbridge School of Agriculture and Distinguished Professor of environmental and soil chemistry, says the university has ranked consistently strong in agricultural sciences due to the College of Natural Sciences and the university's commitment to fostering interdisciplinary and interdepartmental collaborations as well as attracting exceptional students and faculty from around the world.

"Finding new ways to produce nutritious, healthful food in environmentally sound, sustainable ways is challenging and exciting. We have great people at UMass Amherst, and we work together," Xing said. "While Stockbridge is an important part of this, the high ranking is really recognition of the College of Natural Sciences and the entire campus for contributions in the agricultural sciences."

The Department of Food Science again ranked No. 1 in the U.S. and No. 5 globally out of 250 institutions in the Food Science and Technology category. Food science has placed among the Top 10 in the global rankings since 2018 and has placed first in the U.S. at least four times.

The food science program, which is the oldest of its kind in the U.S., features internationally recognized faculty members and attracts innovative students and post-doctoral researchers who have made significant contributions to the field.

"This recognition reflects the excellence of our faculty, students, and staff," said Lili He, professor and head of the Department of Food Science. "We are grateful for the Future Food initiatives, which will continue to drive innovation in our department and strengthen food-related disciplines across the university."

Individual faculty researchers in agricultural and food sciences were recognized rankings released this summer.

Xing and David Julian McClements, Distinguished Professor of food science, were also named individually in Research.com's Best Scientists by Discipline, placing in the Top 20 in the U.S. in their respective disciplines.

Xing made three discipline lists: No. 8 in the U.S. and No. 36 in the world in plant science and agronomy; No. 10 in the U.S. and No. 19 in the world in environmental sciences; and No. 55 in the U.S. and No. 122 in the world in chemistry.

Xing's research focuses on environmental protection and food safety through maintaining and improving soil and water quality. He was among the first to show that microplastics and nanoplastics - known to pollute oceans, surface waters and soils - also are taken up and internalized by plants from both soil and air and reduce lipid digestion in a simulated human gastrointestinal system. Another line of his research involves the application of nanomaterials in sustainable agriculture.

McClements ranked No. 11 in the U.S. and No. 17 in the world on the Best Chemistry Scientists list.

McClements, author of the 2023 book "Meat Less: The Next Food Revolution," and the 2024 book "How to be a Successful Scientist," is known globally for his pioneering work in food design. McClements and a multidisciplinary team at UMass Amherst explore the science and technology-including protein chemistry, soft matter physics, nanotechnology, food engineering, sensory science, and gastrointestinal effects-behind the design and fabrication of healthier and more environmentally friendly foods.

In September, UMass Amherst also climbed 13 spots on the global list of U.S. News & World Report's 11^th annual Best Global Universities rankings for 2026, which lists top institutions in 51 academic subject areas based on reputation and research.