Department of
Food Science and Technology
5 Degree Programs
Food Science and Technology encompasses a unique blend of science, art, technology, design and business. The Texas A&M Department of Food Science and Technology offers three undergraduate and three graduate degrees that prepare students for a myriad of diverse professional opportunities.
20 Research Faculty
Our research strengths include specialized expertise in food science technologies, encompassing food chemistry, engineering, microbiology and processing, with an unique access to a wide array of laboratories and pilot facilities.
100% Employment Rate
The Department of Food Science and Technology takes immense pride in its outstanding track record of a 100% graduate employment rate. This remarkable achievement is a testament to the department’s unwavering commitment to equipping students with the knowledge and skills needed to excel in the dynamic and competitive field of food science.
Food Science and Technology Department Head Search
The College of Agriculture and Life Sciences at Texas A&M University invites applications for the full-time, tenured position of Professor and Head of the Department of Food Science & Technology (FSTC). The anticipated start date is August 1, 2025.
Why Food Science?
Food Science and Technology is an exciting field that prepares students to develop new food products, design innovative processing technologies, improve food quality and nutritive value, and enhance food safety and health promoting properties.
Our graduates have a competitive edge for positions in food industry, regulatory agencies and graduate school opportunities. They are employed by leading food and beverage companies such as Pepsi Co., General Mills Inc., Kellogg’s, HEB and more.
Why Food Science?
Food Science and Technology is an exciting field that prepares students to develop new food products, design innovative processing technologies, improve food quality and nutritive value, enhance food safety and health promoting properties. Our graduates have a competitive edge for positions in food industry, regulatory agencies and graduate school opportunities. They are employed by leading food and beverage companies such as Pepsi Co., General Mills Inc., Kellogg’s, HEB and more.
Graduate Spotlight
Sofia Lara-Ramos
As a Texas A&M Corpus Christi senior majoring in chemistry and minoring in math, Sofia Lara-Ramos chose a final project related to food science, focusing on milk proteins in processed foods. This project sparked her interest in Food Chemistry, leading her to discover the Department of Food Science and Technology at Texas A&M in College Station, where she continued her journey.
Alumni Spotlight
Heather Struchen
Heather Struchen ’12 never heard of food science until she took a nutrition course. But the class fascinated her because it dealt with the science behind what we eat. Following up on that fascination, she discovered opportunities in food research and development and decided to pursue an undergraduate degree in food science in the Texas A&M Department of Food Science and Technology.
Faculty Spotlight
Stephen Talcott, Ph.D.
Since he was young, Stephen Talcott, Ph.D., professor of food chemistry at the Texas A&M College of Agriculture and Life Sciences Department of Food Science and Technology, has always been interested in science. But it was during his time as an undergraduate student at Texas A&M University that he met dairy chemist Charles Dill, Ph.D., and became “hooked” on food science and technology. Dill and Talcott’s research experiences in the lab of Ron Richter, Ph.D., analyzing cheddar cheese, laid the foundation for his future career.
Department Updates
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FSTC Celebrates Scholarship Recipients for 2024-2025
The Department of Food Science and Technology hosted it’s annual Scholarship Reception for the 2024-2025…
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2024 IFANCA-FDIP Symposium on Alternative Proteins
The IFANCA-FDIP Symposium on Alternative Proteins, held by Texas A&M’s Food Science Department on October…
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2024-25 FSTC Welcome Bash
The Food Science & Technology Department kicked off the 2024-25 academic year in style with…
Food Science and Technology News
Transforming food waste into sustainable nutrition
As a food scientist, Reza Ovissipour, Ph.D., knows that one industry’s waste can be another’s solution to feeding a growing population — once you perfect the fermentation process. In his lab at the Texas A&M College of Agriculture and Life Sciences Department of Food Science and Technology, he is pioneering ways to transform food waste into nutritious products that could become your new favorite snack. Think protein bars made from spent brewery grains and coffee grounds or cookies packed with protein sourced from insects.
Greater electron beam adoption can reduce global reliance on radioactive sources
A lack of understanding and infrastructure has been an impediment to the development and commercialization of non-radioactive technologies for use in food, health and environmental applications across the globe. Overcoming the information barrier that exists on the use of the safer non-radioactive alternative technologies like electron beam, eBeam, and X-ray technologies is a mission of Texas A&M AgriLife Research and its collaboration with Pacific Northwest National Laboratory and the U.S. Department of Energy.
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