Texas A&M College of Agriculture and Life Sciences
Department of Food Science
Food Science and Technology

The Department of Nutrition and Food Science was established in January 2005 upon a rich heritage of Aggie leadership in nutrition and food science.  In creating the Department, the state of Texas and Texas A&M University recognized the importance of the disciplines of nutrition and food science in maintaining health and preventing diseases.

Faculty Achievements

Student Achievements

Congratulations to our Spring 2019 Graduates

Recent Publications

  1. Chen, L, Zhou, T, White, T, O'Brien, A, Chakraborty, S, Liangpunsakul, S et al.. The apelin-apelin receptor axis triggers cholangiocyte proliferation and liver fibrosis during mouse models of cholestasis. Hepatology. 2020; :. doi: 10.1002/hep.31545. PubMed PMID:32964473 .
  2. Liu, Z, Ding, Z, Lynch, EC, McCauley, N, Zhou, Y, Zhang, KK et al.. Pregestational diet transition to normal-fat diet avoids the deterioration of pancreatic β-cell function in male offspring induced by maternal high-fat diet. J. Nutr. Biochem. 2020; :108495. doi: 10.1016/j.jnutbio.2020.108495. PubMed PMID:32949717 .
  3. Safe, S, Jin, UH, Park, H, Chapkin, RS, Jayaraman, A. Aryl Hydrocarbon Receptor (AHR) Ligands as Selective AHR Modulators (SAhRMs). Int J Mol Sci. 2020;21 (18):. doi: 10.3390/ijms21186654. PubMed PMID:32932962 .
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Explore Our Department

Scientist Holding Plant

Academic Programs

Check out the undergraduate, graduate, and internship programs we offer.

Research Areas

Our faculty conduct research on the role of bioactives in the prevention of chronic diseases. Learn more about their research.

Newsletters

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