Welcome to the Department of Nutrition and Food Science

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Nutrition and Food Science Research. Our faculty conduct research on the role of bioactives in the prevention of chronic diseases such as cancer and obesity. Picture of alfalfa lab.

Undergraduate programs include food science, nutrition science, and food systems industry management.

Graduate programs include a master of science in food science, a master of science in nutrition, a doctorate in food science, the dietetic internship, a doctorate in nutrition, and a dual masters.

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

Researchers identify potential therapeutic target for diabetes. For more Faculty Achievements Click Here.

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Student Achievements

Food Science & Technology Students win 2nd Place at College Bowl. For More Student Achievements Click Here.

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Students and Dr. Creasy at the IFTSA college bowl

Congratulations to our Spring 2019 Graduates

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Graduating graduate students in cap and gowns

Graduating doctoral students in cap and gowns

Recent Publications

Pineda, SS, Chin, YK, Undheim, EAB, Senff, S, Mobli, M, Dauly, C et al.. Structural venomics reveals evolution of a complex venom by duplication and diversification of an ancient peptide-encoding gene. Proc. Natl. Acad. Sci. U.S.A. 2020;117 (21):11399-11408. doi: 10.1073/pnas.1914536117. PubMed PMID:32398368 .
Kyritsi, K, Francis, H, Zhou, T, Ceci, L, Wu, N, Yhang, Z et al.. Downregulation of p16 decreases biliary damage and liver fibrosis in the Mdr2-/- mouse model of primary sclerosing cholangitis. Gene Expr. 2020; :. doi: 10.3727/105221620X15889714507961. PubMed PMID:32393417 .
Ravisankar, S, Queiroz, VAV, Awika, JM. Rye flavonoids - Structural profile of the flavones in diverse varieties and effect of fermentation and heat on their structure and antioxidant properties. Food Chem. 2020;324 :126871. doi: 10.1016/j.foodchem.2020.126871. PubMed PMID:32344346 .

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Explore Our Department

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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