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.
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.