Greetings FSTC community!

Summer is off to a vibrant start in the Department of Food Science and Technology. We welcomed new students and their families during May's New Student Conferences, where faculty, staff and current students introduced future Aggies to our programs and the opportunities ahead. We were also thrilled by the exceptional turnout for our undergraduate summer research program led by Dr. Susanne Talcott. This three-week, hands-on experience brought together 30 students from Prairie View A&M University and Texas A&M, reflecting the growing interest and excitement surrounding food science among the next generation. In addition to the undergraduate students, FSTC welcomed 17 Texas high school teachers for professional development focused on bringing food science and nutrition concepts into their classrooms.

May also provided an opportunity to connect with many of our industry partners, alumni and friends during our External Advisory Board meeting, which coincided with the Texas Food Processors Association annual meeting. These conversations strengthen our department and help shape the future of our programs. Thank you to our advisory board members and everyone who participated for your continued support and partnership.

Applications are now open for our online Master of Food Technology and Leadership program, and we appreciate your help sharing this opportunity with prospective students and colleagues. We'll also be highlighting the program during IFT FIRST in Chicago. If you'll be attending, I encourage you to support our faculty and students during their presentations and stop by our annual Alumni and Friends Gathering. You can learn more about our schedule on our website. It's always a highlight of the conference and a wonderful opportunity to reconnect.

Faculty recruitment remains a priority, with the review process for a tenure-track assistant professor in dairy science beginning this month. We will also continue to share updates as the department head search progresses.

We're also excited to share that, thanks to a generous gift from Roastronix, FSTC has received a professional-grade Stronghold S7X electric coffee roaster. This new equipment will expand coffee education, provide additional hands-on learning opportunities and help students develop skills that are directly relevant to the food industry.

Thank you for being such an important part of the FSTC community. Your continued engagement and support help make our department stronger. I look forward to seeing many of you at IFT FIRST and sharing more exciting news in the months ahead.

Thanks and Gig 'em!

Thanks and Gig'em!

David Baltensperger, Ph.D.

Professor and Interim Department Head

david.baltensperger@ag.tamu.edu

Kendall Howie '19 honored as Outstanding Early Career Alumna

Food Science and Technology former student Kendall Howie '19 has been named a 2026 Outstanding Early Career Alumna by the Texas A&M College of Agriculture and Life Sciences. From serving as the world's first commercial space food scientist to leading research and development for the global baking industry, Howie continues to advance food innovation while pursuing her doctorate in the department.

Inspiring the next generation of food scientists

This summer, the Department of Food Science and Technology welcomed 30 undergraduate students from Texas A&M and Prairie View A&M University for an immersive, three-week research experience funded by the U.S. Department of Agriculture National Institute of Food and Agriculture. Through hands-on laboratory experiences, faculty mentorship and career development, students explored topics ranging from food chemistry and food safety to precision fermentation, nutrition and emerging technologies. The program also provided professional development for 17 high school teachers, helping expand food science education and inspire future STEM careers.

The science behind everyday cooking

Your kitchen is a laboratory, and food chemistry is at work every time you cook. Dr. Rebecca Creasy Buckley, instructional associate professor in the Department of Food Science and Technology, explains the science behind everyday cooking phenomena, from the Maillard reaction that gives seared steaks and baked bread their rich flavors and aromas to the role of yeast and gluten in helping bread rise. Understanding these chemical reactions can help home cooks troubleshoot recipes, improve flavor and texture, and gain confidence in the kitchen.

Modernizing space food for long-duration missions

What astronauts eat on future missions to the Moon and Mars may one day be influenced by research at Texas A&M. Dr. Suresh Pillai explores how electron beam technology could improve the safety, quality and shelf life of foods for long-duration space travel while preserving flavor and texture.

The Food Diversity and Innovation Program, FDIP, continues to advance innovative food science research, support graduate education and foster collaboration across the department.

Congratulations to the recipients of the 2026 Islamic Food and Nutrition Council of America, IFANCA, FDIP Research Grants. The program provides $20,000 per year for up to two years to support pilot research, generate preliminary data and position research teams for future external funding.

This year's award recipients are:

Dr. Setareh Shiroodi – Fermentation-Driven Improvement of Pulse Aquafaba for Functional Egg Replacement in Plant-Based Foods

Dr. Wes Osburn – Characterization of Endothelial Nitric Oxide Synthase in Meat as a Biochemical Basis to Support Natural Curing Systems

Congratulations to Aida Gurdian, who was selected to receive a 2026 IFANCA–FDIP Graduate Fellowship. The fellowship provides $25,000 in support for an outstanding incoming doctoral student in Food Science andt Technology. Under the direction of Dr. Alex Castillo, Gurdian will conduct research focused on improving the safety of domestic and imported fruits and vegetables while developing nutrient-rich foods inspired by traditional Latin American cuisines.

The 2026 IFANCA–FDIP Symposium, "AI in Modern Food Systems," will be held Oct. 22, from 9 a.m. to 4 p.m. at the AgriLife Center on the Texas A&M campus.

The symposium will feature:

- National experts discussing artificial intelligence and food innovation.

- Sessions on emerging technologies, sustainability, food safety and consumer trends.

- Networking opportunities with industry professionals, researchers, entrepreneurs and students.

- A student poster session highlighting research from the Department of Food Science and Technology.

Registration is free. Additional program details and registration information will be available soon.

The Department of Food Science and Technology recently received a Stronghold S7X professional coffee roaster through a generous gift from RoasTronix. The equipment will expand hands-on learning opportunities for students studying coffee roasting, flavor development, aroma, color and quality while supporting research, sensory evaluation and brewing education through the Texas A&M Center for Coffee Research and Education. The gift strengthens experiential learning and industry engagement while helping prepare future leaders in food science and coffee research.

The Department of Food Science and Technology will sponsor eight graduate students and several undergraduate students to attend the Institute of Food Technologists, IFT, FIRST Annual Meeting and Expo. Graduate students will present their research through oral and poster presentations and compete in national product development competitions, including the Smart Snacks for Kids Product Development Competition and the Eggcelerator Lab Product Development Competition. The event provides valuable opportunities for professional development, networking and showcasing Texas A&M food science research on a national stage.

Six students recently completed the Aggies Collaborate Research Core program under the leadership and mentorship of Fereidoon Shahidi Teferra, Ph.D. The team’s project focused on improving the nutritional desirability of grain-based foods and provided four undergraduate and two graduate students with hands-on experience conducting hypothesis-driven research. Participants explored strategies to improve the nutritional and metabolic quality of cereal-based ready-to-eat foods and earned research scholar certificates upon completion of the program.

A multidisciplinary research team including Fereidoon Shahidi Teferra, Ph.D., and collaborators from the Department of Soil and Crop Sciences and Department of Nutrition received the Best Presentation Award at the 2026 Institute for Advancing Health Through Agriculture Research Symposium. The team presented research on CRISPR-mediated high resistant starch rice and its potential health benefits. Findings showed that two novel rice lines demonstrated increased resistant starch content and lower glycemic load compared to conventional varieties, highlighting their potential to support improved metabolic health.

Matthew Stinebaker, Department of Food Science and Technology undergraduate student, was recognized as the College of Agriculture and Life Sciences Outstanding Sophomore during the College’s 70th Annual Convocation. The award recognizes exceptional academic achievement, leadership and service among students nominated by their departments. Stinebaker was selected from nominees across the College and honored alongside the Outstanding Freshman and Outstanding Junior award recipients.

Mallory Morelli, a Spring 2026 graduate from the Department of Food Science and Technology, received a 2026 Senior Merit Award from the College of Agriculture and Life Sciences. The Senior Merit Award is the highest honor bestowed upon undergraduate students by the College and recognizes excellence in scholarship, leadership and service. Recipients are selected through a competitive process that considers academic performance, campus involvement, professional achievements and community engagement.

Sinead Izediuno, a student in the Department of Food Science and Technology, has been selected to serve as a 2026–2027 College of Agriculture and Life Sciences Ambassador. Ambassadors represent the College at recruitment and outreach events, engaging prospective students and families while promoting educational opportunities within agriculture and life sciences. Selection is based on leadership, academic achievement and commitment to service.

Faculty and students from the Department of Food Science and Technology will participate in the Institute of Food Technologists FIRST Annual Event and Expo in Chicago. Former students, friends and industry partners are encouraged to connect with the department during the conference.

The Department of Food Science and Technology welcomes students, faculty and staff back for the start of the fall semester at Texas A&M University. Best wishes for a successful academic year ahead.

The Department of Food Science and Technology will kick off the fall semester with a Welcome Bash. The event provides an opportunity for students, faculty and staff to connect, build community and celebrate the start of a new academic year. Additional details will be announced soon.

The IFANCA Food Diversity, Innovation and Processing Symposium will explore the growing role of artificial intelligence in modern food systems. The event will bring together researchers, industry professionals and students to discuss emerging technologies and their applications across food production, quality, safety and innovation.

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.

The department offers many gifting opportunities that will have a lasting impact.

Learn about the many scholarship opportunities available in the department.

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.

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