Greetings, FSTC Community!
We are excited to welcome our new undergraduate and graduate students as you begin your studies in food science and technology. Our department continues to grow in enrollment and our graduates continue to be sought out, highlighting the increasing demand for food science in Texas.
We are pleased to announce the promotions of Dr. Mian Riaz to instructional professor and Dr. Reza Ovissipour to associate professor. We also extend our heartfelt congratulations to our recent graduates who have secured exciting jobs or admission to advanced studies.
Our students were active this summer. At IFT FIRST in Chicago, FSTC teams shined: Ovivive, an egg-based beverage developed by students, took first place in the American Egg Board’s Eggcelerator Lab Product Development Competition, and ChaMango Dippers, an interactive fruit snack also created by a team of students, earned a top-three finish in the Smart Snacks for Kids Competition. Additionally, many students participated in our new Study Away Texas program and explored food systems in San Antonio and Shiner, gaining valuable hands-on experience.
This fall, we launched the new FSTC 289 "Intro to Coffee Systems," to expand practical learning and industry-relevant skills in our curriculum. Our department continues to excel in research, with faculty securing new grants and advancing innovative projects addressing critical challenges in food science and technology.
Looking ahead, join us for the 2026 FDIP Symposium: AI in Modern Food Systems, scheduled for Oct. 22 at The Shirley & Joe Swinbank '74 AgriLife Center. The symposium will feature academic and industry experts, as well as a Student Research Poster Session showcasing food science and technology student research. Registration is free, but required.
Mark your calendars for the FSTC Welcome Bash on Sept. 18 at The Gardens and the Scholarship Reception on Oct. 6 at the Memorial Student Center. We look forward to convening our external advisory board later this fall, with the meeting date to be announced soon.
We are grateful for your ongoing support and engagement as we continue to shape the future of food science and technology together.
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| David Baltensperger, Ph.D.
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Texas A&M launches online Master of Food Technology and Leadership degree
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Research explores new markets for prickly pear cactus
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Texas A&M AgriLife receives federal funding for New World screwworm research
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Dr. Suresh Pillai, in the Department of Food Science and Technology and director of the , will continue his work on a Grand Challenge project focused on New World screwworm funded by the U.S. Department of Agriculture, USDA. The project will assess the feasibility, efficacy and operational readiness of as a non-radioactive alternative to cobalt-60 gamma irradiation for sterilizing NWS pupae in sterile insect technique programs.
This work is part of a broader $105 million USDA research investment to strengthen the nation’s defenses against New World screwworm, with selected to lead or contribute to 14 projects.
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Join us Oct. 22 at The Shirley & Joe Swinbank '74 AgriLife Center for the 2026 Food Diversity and Innovation Program, FDIP, Symposium, exploring how artificial intelligence is transforming food research, processing, quality, product development and innovation. The program will feature academic and industry experts, along with a Student Research Poster Session showcasing research by food science and technology students. Registration is free, but required.
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Success at the Institute of Food Technologists annual conference |
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Due to their contributions to the food science and technology discipline, Dr. Mian Nadeem Riaz and Dr. Reza Ovisipour both recently received promotions: Riaz to instructional professor and Ovisipour to associate professor.
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FSTC students embark on study away in San Antonio |
Students recently embarked on a special topics study away course allowing them to explore careers and application of food science and technology in various segments of the Texas food industry in San Antonio and Shiner. This involved communicating with industry professionals, farmers and distributors, as well as exploring how technological innovations are transforming the Texas and global food industry.
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A new course, FSTC 289 “Intro to Coffee Systems,” was released for the fall semester. The course allows students to explore coffee as a consumer product, global industry and food product while examining coffee products and brands, coffee-producing regions, producer livelihoods, global trade, the coffee value chain, industry organizations, career pathways, current trends, and differences among coffee industries around the world.
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Dr. Tadesse Teferra, in collaboration with Dr. Endang Septiningsih of the Department of Soil and Crop Sciences and Dr. Yuxiang Sun of the Department of Nutrition, received the Best Presentation award at the Ag for Health Research Symposium. The team developed a new in vitro glycemic index proxy to characterize novel rice lines. Two novel lines showed 14- and 22-fold increases in resistant starch, respectively, as well as 6% and 18% increases in slowly digestible starch. Together, these findings indicate up to a 30% increase in the healthier starch portion. The new method is also being tested with other starchy staples, including bread and pasta.
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Dr. Muzaffar Ali, post-doctoral research associate, attended the International Association for Food Protection, IAFP, annual meeting in July in New Orleans. There he presented research work on algorithm-based microbial sampling and advanced viral detection methods to enhance environmental health and food safety.
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Ph.D. student, Isabella McGrath, presented research at the IAFP2026 |
Doctoral Isabella McGrath presented research on the "Potential Changes in Expression of Virulence Genes in Listeria monocytogenes after Sub-Lethal Electron Beam Treatment" at the IAFP meeting.
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Sept. 18: 4th annual FSTC Welcome Bash |
The Department of Food Science and Technology will kick off the semester with a Welcome Bash. This event will be hosted at The Gardens on Sept. 18 from 2-4 p.m. Food and drinks will be provided. There will be several activities to help students get to know one another and connect with departmental faculty and staff.
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Oct. 6: FSTC scholarship banquet |
The Department of Food Science and Technology will host its annual Scholarship Banquet to celebrate and award our Departmental Scholarship recipients. This event will take place in the Memorial Student Center in MSC 2300D from 4-6 p.m. Light snacks and refreshments will be available.
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The Food Diversity Innovation Program, FDIP, Symposium: "AI in Modern Food Systems” 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.
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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.
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Texas A&M Department of Food Science and Technology Social Media |
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.
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Giving to the Department of Food Science and Technology |
The department offers many gifting opportunities that will have a lasting impact.
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| Department of Food Science and Technology Scholarships |
Learn about the many scholarship opportunities available in the department.
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About the Department of Food Science and Technology |
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
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