Howdy!
We are happy to share with you exciting updates from the Department of Food Science and Technology.
Our department is growing in multiple dimensions. Two new faculty members are joining us this fall, two new staff recently joined our team -- Brittany Howell-Colon and Ashton Klinker and our student numbers are showing an upward trend. Two of our faculty members, Rebecca Creasy, Ph.D., and Mian Riaz, Ph.D., won prestigious national Institute of Food Technologists, IFT, awards. We are excited about this rare occurrence for a department of our size. We also look forward to our students competing in the upcoming national IFT College Bowl in Chicago. We hope you will help us cheer them on.
We are also excited that our alumni and stakeholder engagement is increasing. We currently have 330 active alumni and friends on our LinkedIn since its launch less than six months ago and many more on our other social media channels. Please stay active on these forums for regular updates on departmental news and events. Finally, we hope to meet you at the IFT FIRST event in Chicago for the second TAMU FSTC Alumni Dinner on July 18. Tickets are available on the IFT registration page.
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Department of Food Science and Technology faculty honored
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South Central Regional College Bowl Winners
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The department's college bowl team competed in the South Central Regional College Bowl and won first place.
The team will advance to the national competition and compete during the IFT FIRST event in July in Chicago.
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IFANCA Fellowships and Scholarships
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IFANCA fellowships and scholarships recognize outstanding students with an expressed interest in advancing food diversity and sustainability in our multicultural world. IFANCA Awards support graduate and undergraduate research and high-impact learning.
Elizabeth Culpepper and Evans Wanyama were recipients of this year's IFANCA graduate fellowships.
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More than 50 students were honored at the third annual scholarship reception held on May 3. Congratulations to the students for their outstanding achievements and a sincere thanks to our very generous donors who continue to support our students and our department.
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Food Science Club Updates
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Throughout the spring semester, the Texas A&M Food Science Club has provided the opportunity for students to interact with industry professionals and build connections with each other, participate in competitions and serve the local community.
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Undergraduate Student Spotlight |
Osasere Igbinoba '23
Food Science and Technology
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| Graduate Student Spotlight |
Kendall Howie '19
Food Science and Technology
Doctoral Candidate
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Everardo Vega, Ph.D., '06
Doctorate in Food Science and Technology
Centers for Disease Control and Prevention
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| Alejandro Castillo, Ph.D.
Associate Professor
Microbial Food Safety
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Texas A&M Food Technology Facility for Electron Beam and Space Food Research
Since 2007, the Texas A&M Food Technology Facility for Electron Beam and Space Food Research has been partnering with NASA’s Johnson Space Center and its contractors to develop, produce, thermostabilize and package foods for astronauts on space missions.
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You are invited to the department's annual Alumni Dinner on July 18
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The department offers many gifting opportunities that will have a lasting impact on our department.
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All eligible current and future food science and technology students are encouraged to apply for our scholarships.
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Click here to email us with questions or comments.
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About the Department of Food Science and Technology
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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 on 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
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