Department of Nutrition and Food Science

Welcome to the Department of Nutrition and Food Science

Welcome to the Department of Nutrition and Food Science – established January 2005 upon a rich heritage of Aggie leadership in nutrition and food science.  In creating the Department, the state of Texas and Texas A&M University recognized the importance of the disciplines of nutrition and food science in maintaining health and preventing diseases.

New Extension Video

The Texas A&M AgriLife Extension Service’s Food and Nutrition Unit released a new resource on how much caffeine is considered safe to drink each day, as well as alternatives to caffeine for sustained energy throughout the day. Find the accompanying infographic on the Food and Nutrition Unit’s Resources page.

Student Achievements

Zahra Mohammad and her team received the Grand Innovation Challenge Award for her innovative idea to increase productivity and drought tolerance in wheat by
using beneficial bacterial strains. This is a team-based completion; each team presents an innovative idea or solution to improve human feed, health, or environment. The winning team will go to Brazil in July for global completion.

Zahra Mohammad is a PhD candidate working under Dr. Alejandro Castillo. She has also received the 4th Annual International Livestock Forum Student Fellowships in January 2018.


Members of the Cereal Quality Lab led by Dr. Joseph Awika participated in the 2017 American Association of Cereal Chemists International (AACCI) annual meeting October 8-11 in San Diego, CA.

[Left] The Texas A&M product development team won 1st place in the 2017 Student Product Development Competition with their gluten-free whole grain muffin pre-mix, PulCe muffins. Members were Shreeya Ravisankar, Tadesse Teferra – 3rd year PhD student in Food Science, and Celeste Totten – undergraduate senior in Food Science.

[Right] Shreeya Ravisankar won 1st place in the 9th Annual Best Student Research Paper Competition with her oral presentation, “Mechanisms for strong synergistic anti-inflammatory action of cereal-pulse flavonoid combinations in Caco-2 monolayer model”. Shreeya is a 3rd year PhD student in Food Science.

Spring 2017 NFSC Graduates

Explore Nutrition and Food Science

Academic Programs

Our Department offers several undergraduate and graduate programs.

Research Areas

Our faculty conduct research on the role of bioactives in the prevention of chronic diseases such as cancer and obesity.

Our Faculty

Get to know our faculty.

Recent Papers

  1. Awika, JM, Rose, DJ, Simsek, S. Complementary effects of cereal and pulse polyphenols and dietary fiber on chronic inflammation and gut health. Food Funct. 2018; :. doi: 10.1039/c7fo02011b. PubMed PMID:29532826 .
  2. Sági, G, Szabacsi, K, Szabó, L, Homlok, R, Kovács, K, Mohácsi-Farkas, C et al.. Influence of ionizing radiation on the antimicrobial activity of the antibiotics sulfamethoxazole and trimethoprim. J Environ Sci Health A Tox Hazard Subst Environ Eng. 2018; :1-7. doi: 10.1080/10934529.2018.1439821. PubMed PMID:29485359 .
  3. Kim, SM, Neuendorff, N, Alaniz, RC, Sun, Y, Chapkin, RS, Earnest, DJ et al.. Shift work cycle-induced alterations of circadian rhythms potentiate the effects of high fat diet on inflammation and metabolism. FASEB J. 2018; :fj201700784R. doi: 10.1096/fj.201700784R. PubMed PMID:29405095 .
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Dual Masters in Kinesiology and Nutrition
Read more about our new program!

Scholarship information 2017-2018
Read more.


Phone: 979-845-2142
Office Hours: Mon. - Fri. 8am - 5pm