TAMU FSTC featured prominently at the 2023 IFT First Annual Event and Expo

IFT First Annual Event and Expo was held July 16-19 in Chicago. Faculty and students from the Department of Food Science and Technology were recognized.

The Department of Food Science and Technology hosted its alumni dinner on July 18 during the IFT First event in Chicago.

We welcome esteemed new research faculty, Seockmo Ku, Ph.D., and Reza Ovissipour, Ph.D., to the Department of Food Science and Technology.

The Department of Food Science and Technology hosted its inaugural Welcome Bash on Sept. 15  for both new and returning food science students. 

Student highlights:

First-generation college student Penelope Medellin hopes to set a good example for her younger sister and improve her community through better nutrition and food choices.

Doctoral candidate Karla Solis Salazar’s research on microorganisms may lead to ways to diminish the risk of foodborne illness and improve food safety.

Dalton Skarovsky is a junior food science and technology major from New Braunfels who plans to follow a career in food safety after graduation.

Invest in your education, explore our scholarship opportunities today! Keep an eye out for emails notifying you when these scholarships become available. 

The  TAMU Food Science Club meets Wednesdays at 6:00 p.m. The club is open to all majors and features meetings with industry professionals as well as opportunities to network, socialize and volunteer. Join us for our cooking competition on Nov. 1!

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

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 on 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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