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Department of
Food Science and Technology
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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.
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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.
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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.
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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.
![A female researcher eyeballing the contents of a set of beakers](https://foodscience.tamu.edu/wp-content/uploads/2023/10/20230223_FSTC_MM_1253-1024x683.jpg)
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.
![5 students walking across a cross walk in a recreation of the Beatles Abbey Road album cover](https://foodscience.tamu.edu/wp-content/uploads/2023/10/Smart-Snack-for-kids-team.jpeg)
Join the Food Science Club
The Food Science Club at Texas A&M University is open to all undergraduate or graduate students who are interested in a career in any aspect of the food industry. The club offers activities that will encourage networking and leadership and educate members on the principles of food science.
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Undergraduate Spotlight
Alisha Patterson
Along with her father, a Texas native, Patterson visited the Texas A&M College of Agriculture and Life Sciences Department of Food Science and Technology for a meet-and-greet event on Aggieland Saturday during her junior year of high school.
“Everybody seemed really supportive of the students, like they wanted to help build the students to be their best selves and help them further their career,” Patterson said. “That’s what really attracted me to study food science at Texas A&M.”
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Alumni Spotlight
Janet Adams
During her teenage years, Adams developed a growing interest in the health-related aspects of food. After graduating from Winston Churchill High School, she decided to attend Texas A&M University. It was during her second semester at Texas A&M, particularly after taking an Introduction to Food Science class, that she became certain food science was the career path she wanted to pursue.
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Faculty Spotlight
Mian Riaz, Ph.D.
When Mian Riaz, Ph.D. steps into a classroom, one of his goals is to help students gain insights into the customs and values of different communities by exploring and celebrating the diversity in foods.
Since joining Texas A&M University more than 30 years ago, Riaz, has established himself not only as an internationally recognized expert in religious and ethnic foods, but also an expert in the extrusion technology that forms processed foods into their desired shapes and sizes.
Department Updates
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Cellular Agriculture and Future Food Symposium
Are you interested in Food Biomanufacturing for Space and the latest in Cellular Agriculture? For…
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2024 Friends of TAMU FSTC Reception July 15th at 6pm
You’re Invited! Join us for an evening of networking and celebration at the TAMU Food Science…
Food Science and Technology News
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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 Researchand its collaboration with Pacific Northwest National Laboratory and the U.S. Department of Energy.
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High school teachers, undergraduate students gain food science experience in AgriLife Research-led project
A new Texas A&M AgriLife Research-led project is engaging teachers and students in food science and nutrition research to help build a greater overall interest in academic and professional opportunities in food science. A cadre of six high school science, career technology and other educators from Texas, Georgia and Indiana recently participated in a five-day Food Science Summer Research Experience in the Texas A&M College of Agriculture and Life Sciences Department of Food Science and Technology.
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