Greetings, everyone!

As we wrap up a productive and inspiring semester, we’re proud to celebrate the achievements and milestones of our department. A big whoop for our 16 outstanding students who graduated this term, and we wish them the very best as they move forward into careers, graduate programs and new adventures. This summer, our students can be found across the country and around the world, participating in internships and representing our department on the study abroad program in Italy led by Dr. Rebecca Buckley. 

The department head search is ongoing, and on-campus interviews with candidates will take place in June and July.  We look forward to your feedback on the candidates during the review process.

We are especially excited to highlight IFANCA support that is making a direct impact on our students and alumni. This summer, IFANCA will generously host our departmental alumni dinner during the Institute of Food Technologists, IFT, annual event and expo in Chicago on Tuesday, July 15. It promises to be a wonderful evening of connection and celebration. If you are attending the conference, you are invited to register and join us at our alumni dinner (RSVP here). 

In addition, IFANCA has funded three new Dean’s Excellence Scholarships, which will award $4,000 per year over four years to exceptional students in our department. These are highly competitive and reflect IFANCA’s deep commitment to supporting the next generation of leaders in food science and technology. We are incredibly grateful for their vision and investment in our students’ futures.

Preparing students for the future will be the focus of a curriculum review by department faculty on June 26. Dr. Elsa Murano will be leading the review. We are exceptionally proud of our undergraduate students, who consistently place in careers or graduate studies at a 100% rate upon degree completion. We seek to ensure that our curriculum continues to evolve to meet future needs.

Our faculty continue to make great strides in research and service. Dr. Mian Riaz has been named a 2025 Fellow by the American Oil Chemists’ Society. This honor recognizes his outstanding contributions to the field. Our Texas A&M AgriLife Extension Service program is gaining momentum under the leadership of Dr. Shannon Schmidt-Combest, who is helping drive innovative outreach and community impact. There are also several exciting workshops taking place this summer, and we look forward to announcing the dates for those in the near future.

The Food Science and Technology External Advisory Board will be meeting on June 16 to help envision the future of the department. If you have suggestions, please share them with me or one of the advisory board chairs, Greg Hanks and Gene Wisakowsky.

As always, thank you for being part of our FSTC community. We look forward to seeing many of you at IFT this summer and continuing our shared mission to shape the future of food science.

Warm regards,

David Baltensperger, Ph.D.

Professor and Interim Department Head

david.baltensperger@ag.tamu.edu

 Texas A&M food scientist earns global honor

Mian Riaz, Ph.D., was named a 2025 Fellow by the American Oil Chemists’ Society during its 29th annual meeting and expo in April.

The society is dedicated to the science and technology related to fats, oils, surfactants and other related materials in the food industry. The Fellow designation, one of the society’s highest honors, recognizes individuals with a sustained record of excellence in research, innovation, education and professional service. Members in several countries nominate candidates whose work demonstrates lasting value and leadership in their field.

 Labs to lagers: How one Aggie redefined beer 

For Grant Wood ’84, beer is more than a beverage — it’s a pathway for connection, creativity and community. As a native Texan and proud Aggie, Wood has spent decades shaping the American beer landscape, brewing everything from some of the strongest beers on the market to one of the most buzzed-about non-alcoholic options today.

But at the heart of his journey, he credits a foundational experience that started in the labs of the Texas A&M College of Agriculture and Life Sciences.

The department proudly celebrated the graduation of 16 undergraduate and two graduate students on Friday, May 9 at Reed Arena. We are incredibly proud of our graduates and wish them all the best as they embark on their next chapter as food scientists.

Students, faculty and staff gathered to celebrate achievements at the Texas A&M College of Agriculture and Life Sciences 69th annual Convocation on April 5 at the Thomas G. Hildebrand, DVM ’56 Equine Complex. Congratulations to the following students in the Department of Food Science and Technology, who were honored at the event:

Senior Merit Awards

Marianne Howell

Janice Leung

Nathalie Salgado Peña

Outstanding Freshman

Matthew Stinebaker

Research from students across many academic disciplines in the Texas A&M College of Agriculture and Life Sciences was highlighted at the first Undergraduate Research Symposium on April 30. These scholars represent the next generation of scientists, communicators, educators and policy leaders, and show that research in agriculture and life sciences is as broad as it is impactful.

Among the presenting researchers was Khadija Ayesha, who investigated how pH levels influence pigment production in a food-grade fungus. Her work helps optimize conditions for producing natural food colorants while minimizing toxin contamination.

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