The Department of Nutrition and Food Science was established in 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.

Faculty Achievements

Student Achievements

Congratulations to our Fall 2018 Graduates

Recent Publications

  1. Li, X, Chen, Y, Shen, Z, Pan, Q, Yang, W, Yan, H et al.. Epigallocatechin gallate inhibits hepatic glucose production in primary hepatocytes via downregulating PKA signaling pathway and transcriptional factor FoxO1. J. Agric. Food Chem. 2019; :. doi: 10.1021/acs.jafc.9b00395. PubMed PMID:30875211 .
  2. Amoako, DB, Awika, JM. Resistant starch formation through intrahelical V-complexes between polymeric proanthocyanidins and amylose. Food Chem. 2019;285 :326-333. doi: 10.1016/j.foodchem.2019.01.173. PubMed PMID:30797353 .
  3. Sharma, VK, Sayes, CM, Guo, B, Pillai, S, Parsons, JG, Wang, C et al.. Interactions between silver nanoparticles and other metal nanoparticles under environmentally relevant conditions: A review. Sci. Total Environ. 2019;653 :1042-1051. doi: 10.1016/j.scitotenv.2018.10.411. PubMed PMID:30759545 .
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Explore Our Department

Academic Programs

Check out the undergraduate, graduate, and internship programs we offer.

Research Areas

Our faculty conduct research on the role of bioactives in the prevention of chronic diseases. Learn more about their research.


Learn more about our department through our newsletters.


Scholarship information 2018-2019
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Food Diversity Innovation Symposium
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Didactic Program in Dietetics (DPD)
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DPD Handbook

Texas A&M Dietetic Internship Program
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Phone: 979-845-2142
Office Hours: Mon. - Fri. 8am - 5pm