Dr. Natividad Robert Fuentes Awarded Second Place Distinguished Postdoctoral Poster Presentation
Dr. Natividad Robert Fuentes, a postdoctoral research associate in the lab of Dr. Robert Chapkin, was awarded Second Place Distinguished Postdoctoral Poster Presentation at the Texas A&M 3rd Annual Postdoctoral Research Symposium on September 19th, 2018.
Anna Salvador Receives Travel Award
Anna Salvador, a rising third year nutrition PhD student in Dr. David Threadgill’s laboratory, received a travel award from the American Society for Nutrition at the Aegean Conference. The Aegean Conference is the first International Conference on Precision Nutrition and Metabolism in Public Health and Medicine. The conference was held in Crete, Greece on September 21-26, 2018. Anna presented a platform talk, ‘Implementing precision dietetics to predict metabolic health in a genetically heterogeneous mouse model’, where she described her work toward identifying a biomarker for metabolic sensitive to carbohydrate consumption.
Natasha Quailes Awarded People's Choice Award for Best Poster
Natasha Quailes is a Lecturer for Food Systems Industry Management. Ms. Quailes has been conducting research on xanthophylls (lutein and zeaxanthin) and their effect on an inflammation pathway that leads to apoptosis, a part of a disease known as diabetic retinopathy. She submitted her preliminary findings to present at a research symposium for UTRGV’s School of Medicine event and was notified that her poster won an award for people’s choice. Out of the over 150 posters that were in the symposium her poster received the most votes from the community in attendance for best poster.
Zahra Mohammad Receives Awards and Presents Research
Zahra Mohammad, a PhD student under Dr. Alejandro Castillo, received multiple awards and scholarships this year from three professional organizations. She received the 2018 International Association for Food Protection (IAFP) Travel Scholarship, which covered all travel expenses to the conference. Zahra was also awarded the 2018 ASM Research Capstone Fellowship and outstanding graduate and postdoctoral scholarship from American Society for Microbiology. In addition, she was awarded a Feeding Tomorrow Scholarship from the Institute for Food Technologists. These awards allowed her to present three researches at three professional organizations.
Dietetic Students Participate in Operation Lone Star
Operation Lone Star is an annual emergency preparedness exercise that helps South Texas communities get ready for disasters and provides free medical services.
The Texas A&M University Dietetic Program in Dietetics (DPD) collaborated with the Heath Science Center to provide health services to South Texans.
To learn more about Operation Lone Star, click here.
2018 Study Abroad Texas
During the month of a July, a group of seven Food Science undergraduate and five Food Science graduate students embarked on a high-impact study away course in San Antonio. Better known as Study Abroad Texas-Food Science, this course allows students to connect and apply their knowledge of food chemistry, food processing, food safety, nutrition, and product development to real world applications in production of safe, nutritious and quality foods. The study away course also allows students to network with food industry professionals so that students can discuss future job opportunities and gain insight into professional growth as a food scientist.
Thanks to the generous support of a donor and the partnership of employees at host companies, the students were immersed in food processing facility tours and hands-on demonstrations and modules at C.H. Guenther and Son, Inc., FGF Brands Texas (formerly Hill Country Bakery), H-E-B, Central Market, and the Spoetzl Brewery.
Hosted by Larry Nolan of FGF Brands Texas, students experienced firsthand how quality ingredients, ideation, food processing and food packaging ensure delicious and safe baked goods at restaurants, cafes and grocery outlets throughout Texas and the U.S.
Pictured from left to right on back row: Mehdi Hashemi (Doctoral student), Rebecca Creasy (faculty), Kendall Hough (undergraduate), Larry Nolan (FGF Brands Texas); middle row: Fariha Irshad (Doctoral student), Swanie Kang (undergraduate), Amanda Herrera (undergraduate), Kimoi Romero (undergraduate), Isis Ortega (undergraduate), Kimberly Votaw (undergraduate), Emily Donaldson (undergraduate), Helen Sarbazi (Doctoral student); front row: Karen Corleto (Doctoral student), Valeria Rizzi (Masters student).
Students toured the Spoetzl Brewery and learned how the application of food microbiology, food engineering, food chemistry, quality assurance, and packaging intersect to ensure a consistent, refreshing Shiner beer product for all consumers.
Pictured from left to right: Kendall Hough (undergraduate), Fariha Irshad (Doctoral student), Valeria Rizzi (Masters student), Amy Thurmond (Spoetzl Brewery), Kiomi Romero (undergraduate), Isis Ortega (undergraduate), Mehdi Hashemi (Doctoral student), Emily Donaldson (undergraduate), Amanda Herrera (undergraduate), Kimberly Votaw (undergraduate), Karen Corleto (Doctoral student), Swanie Kang (undergraduate), Helen Sarbazi (Doctoral student).
2018-2019 Graduate Student Leaders of Nutrition Science Graduate Association (NSGA)
We are excited to announce the 2018-2019 graduate student leaders of Nutrition Science Graduate Association (NSGA):
President – Jenny Deluca
Tresurer– Tara Price
Communications Officer– DaMi Kim
Events Coordinator– Erika Garcia-Villatoro
Graduate and Professional Student Council Representative– Destiny Matthews
Congratulations to the Food Science students on the College Bowl team on winning first place in the South Central Region competition on April 13, 2018. Their next competition will be competing next at Nationals Chicago!
Since 1985, the IFTSA College Bowl Competition has tested the knowledge of student teams from across the United States in the areas of food science and technology, history of foods and food processing, food law, and general IFT/food-related trivia.
The College Bowl is designed to facilitate interaction among students from different universities, stimulate the students’ desire to accumulate and retain knowledge, and provide a forum for students to engage in friendly competition. Teams for IFT Student Chapters in eight geographical areas of the Student Association compete in area competitions prior to the IFT Annual Meeting. The winning teams from the eight areas then compete in a final competition at the Annual Meeting.
Dr. Rebecca Creasy, Lecturer in the Department of Nutrition and Food Science, received the Gail W. and David P. Marion ’65 Teaching Award in Memory of Dr. Richard C. Potts ’45 at the Texas A&M University College of Agriculture and Life Sciences’ 61st Annual Convocation on Saturday, April 14, 2018.
The award is given to a professor who is an exceptional teacher and who has demonstrated outstanding mentorship to underclassmen in our college. It was established by the Marion family through the Association of Former Students of Texas A&M University in memory of Dr. Potts to recognize a faculty member in the College of Agriculture and Life Sciences who teaches and mentors freshmen and sophomore students and is an effective communicator. Recipients of the award are selected by the members of the College of Agriculture and Life Sciences Student Council.
Dr. Richard Potts ’45 was a respected administrator and faculty member in the College of Agriculture and Life Sciences who contributed to the success of Texas A&M University. He loved and respected his students like his own children, knowing that sometimes they just needed someone to talk to. Dr. Potts was a great mentor to David Marion, who benefited greatly from Dr. Potts mentorship during his time as a student at Texas A&M University, and the award was begun in 2012 by his family as a tribute to Dr. Potts.
Creasy’s experience in food science and nutrition spans from the food industry to higher education and community outreach. Her instructional focus at Texas A&M has been on introductory nutrition courses, study abroad programs, and undergraduate food science courses. She enjoys mentoring both graduate and undergraduate students as a Leadership Coach with the Maroon & White Leadership Program, as well as an advisor for the Institute of Food Technologists Student Association, the Aggie Golden Arrows Women’s Leadership Organization, and the Omega Phi Alpha Service Sorority. She has also led Study Abroad Texas – Food Science and co-led the Mediterranean Nutrition and Food Processing Study Abroad, and recently coordinated the 2018 Texas FFA Food Science Career Development Event Clinic.
Creasy received a BSA in Food Science from the University of Georgia and a PhD in Food Science and Human Nutrition, and minor in Agricultural Education and Communication, from the University of Florida.