Amanda Kinchla, UMass Amherst (IMAGE) University of Massachusetts Amherst Caption Amanda Kinchla, UMass Amherst extension associate professor, investigates ways to reduce sodium content in processed foods to make them healthier. Credit UMass Amherst Usage Restrictions None License Licensed content Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.