Greetings everyone,

We hope your summer was as rewarding as ours! The Department of Food Science and Technology enjoyed a vibrant and productive season, filled with hands-on learning, industry engagement and meaningful experiences across our growing community.  

One highlight was the USDA-NIFA Summer Research Experiences, led by Dr. Susanne Talcott, which welcomed 16 high school teachers and 18 undergraduate students to campus. Over the course of a week, they worked alongside our faculty and staff on applied projects that reflect our mission to prepare the next generation of food science innovators. 

It was also a pleasure to reconnect with many of you in Chicago at the Institute of Food Technologists Annual Meeting, especially during our Departmental Alumni Reception, generously hosted by the Islamic Food and Nutrition Council of America, IFNCA. It was a fantastic evening of celebration, networking and shared pride in our department.  

As the fall semester begins, we’re excited to welcome 27 new undergraduate and seven graduate students into our community. These students represent the future of food science, and we are eager to help them build the knowledge, skills and industry connections that will carry food science forward.   

We also recognize important changes within our External Advisory Board. We extend our heartfelt thanks to outgoing members Gina Bellinger, Craig Brazier, Claudia Granda, Dawn Murphy and Doug Renfro for their dedicated service. At the same time, we warmly welcome Janet Adams, John Ellebracht, Chris Friend, Christy Moran, Richard Parker, Bruce Perkin, Lisa Polansky and Grant Wood. Their guidance will be vital as we align our teaching, research and outreach with evolving industry needs.

Our faculty, staff and students continue to raise the bar for excellence. Undergraduate student Justy Chung has been selected for the 2025–26 College of Agriculture and Life Sciences Undergraduate Research Scholars Program, highlighting her dedication to research and academic excellence. Dr. Suresh Pillai was chosen for the Fulbright Specialist Program and will collaborate with Warsaw University of Technology on “Active Learning to Advance Environmental Technologies.” And we are proud to celebrate two recent graduates from our Ph.D. program - Dr. Toyosi Timilehi George and Dr. Chen Chen – who will carry the spirit of innovation from our department into the food science workforce.  

Additionally, we are nearing completion of the department head search — thank you to all who contributed. Updates from the dean are anticipated soon. Meanwhile, our academic programs continue to evolve with industry trends: this fall we are launching ‘Introduction to Coffee Science’, relaunching ‘Fundamentals of Baking’ and reviewing a proposed fermentation certificate as part of our ongoing curriculum innovation. More details to come in early October.  

Please mark your calendars for the Scholarship Reception on October 7 and the IFANCA Poster Presentation on October 30, both excellent opportunities to engage with our students and see their work firsthand.  

Finally, we’re also excited to share that the Texas A&M University System Board of Regents has approved construction of the proposed Aplin Center — a major milestone for innovation, leadership and student engagement in food science.  

Thank you for being part of our community and supporting the future of food science. We look forward to a dynamic and impactful semester ahead! 

Warm regards,

David Baltensperger, Ph.D.

Professor and Interim Department Head

david.baltensperger@ag.tamu.edu

 The scientist behind taste: One former student’s journey as a ‘senior certified flavorist’

Flavor is what pulls us back to childhood kitchens, family dinners or the first bite of something unforgettable. But behind every sip and bite is someone shaping that experience, blending science with storytelling.

For Lauren Muhlberger ’12, that someone is her. There are 500 certified flavorists in the world, and even fewer of them are senior certified flavorists. Muhlberger has built a career out of designing the flavors people crave. Her lab is stocked not with test tubes or beakers but with tiny bottles that hold the power to trigger memory, joy or even surprise

We are proud to highlight Kade Gorman, a senior Food Science and Technology major currently completing his internship with Schreiber Foods. He gained valuable hands-on experience as a Yogurt Quality Assurance Technician, contributing directly to the company’s commitment to food safety and product excellence.

In his role, he is responsible for inspecting production machinery, preparing control samples and conducting a range of quality assurance tests, including pH, acidity and viscosity analyses. These tasks are essential in maintaining the high standards expected in food manufacturing and ensuring product consistency and safety for consumers. 

The department was proud to participate in the 10th Annual Extruded Pet Foods and Treats Short Course, hosted by the Texas A&M Engineering Experiment Station, TEES. Now in its tenth year, this course continues to serve as a premier platform for industry professionals to connect, collaborate and dive deep into the science and innovation shaping the future of pet food.   

Students, faculty and staff from the department recently attended the IFT FIRST Expo and Conference 2025, held at McCormick Place in Chicago. This annual event, hosted by the Institute of Food Technologists brings together food industry leaders, researchers and students from across the globe to explore the latest advancements in food science, technology and innovation. 

We are proud to highlight Ikenna Okehie, a graduate student in the department, for his recent participation in IFT FIRST 2025 in Chicago. This marked Ikenna’s first time attending the event and he embraced every opportunity to learn, connect and grow as a food science professional. 

This summer, the department proudly celebrated the accomplishments of two exceptional graduate students who reached the pinnacle of academic achievement. Surrounded by family, friends, faculty and fellow students, Toyosi Timilehi George and Chen Chen crossed the stage to receive their Doctor of Philosophy in Food Science and Technology. 

Suresh Pillai, Ph.D., associate department head for graduate students and director of the National Center for Electron Beam Research in the Department of Food Science and Technology at Texas A&M University, has been selected as a Fulbright Specialist.  

We hosted our third annual welcome bash at The Gardens Pavilion. The event brought together new and returning students to celebrate the start of the school year with an afternoon full of food, fun and community.

The Texas A&M University Food Science Club meets Wednesdays at 6 p.m. The club is open to all majors and features meetings with industry professionals as well as opportunities to network, socialize and volunteer.

Follow us on Instagram and LinkedIn for more frequent news updates. Former students of the department are also invited to join a private LinkedIn group.

Established in 2020, the Department of Food Science and Technology aspires to develop a world-class training, research and outreach program that leads the nation in shaping the future direction of the food science profession, while innovatively meeting the current and emerging needs of stakeholders. The department is invested in unique high-impact education and research programs that apply contemporary and novel technologies in food processing, food safety and quality, and sustainability.

aglifesciences.tamu.edu | foodscience.tamu.edu