Eric Decker is a Professor and Head of the Department of Food Science at the University of Massachusetts, Amherst. Dr. Decker is actively conducting research to characterize mechanisms of lipid oxidation, antioxidant protection of foods and the health implications of bioactive lipids.

Dr. Decker has over 400 publications and he is listed as one of the Most Highly Cited Scientists in Agriculture. Dr. Decker has served on numerous committees for institutions such as FDA, National Academy of Science, Institute of Food Technologist, USDA and the American Heart Association. He has received numerous recognitions for his research from the American Oil Chemist Society, Agriculture and Food Chemistry Division of ACS, International Life Science Institute, and Institute of Food Technologists.