Research in Food Science & Technology
The Department of Food Science and Technology’s current strengths include specialized expertise in food science technologies, encompassing food chemistry, engineering, microbiology, and processing and unique access to a wide array of laboratories and pilot facilities.
Our core teaching and research facilities include commercial-scale electron beam food processing, NASA space food preparation and processing, and grain processing and baking. We work closely with government, academic and industry scientists to be responsive to their needs. Our faculty research labs and departmental core facilities provide unparalleled undergraduate and graduate student training. Our graduates are making solid contributions in government, academia, and private industry.
The Food Science & Technology Department is committed to excellence and our passion for creating Food Science for the Future.
Recent publications
Discover recent scholarly publications by our research experts on the Scholars@TAMU website. Whether you’re exploring current research, seeking collaboration or looking for evidence-based insights, these publications demonstrate our contributions to food science and technology.
- Probiotic intervention modulates volatile sulfur compound-associated pathways and oral microbiome balance in ligature-induced periodontitis rats.
Journal of Oral Microbiology. 2026. Seockmo Ku. - Fermentation and microbial characteristics of sorghum-integrated Makgeolli using different saccharification agents Koji and Nuruk
CyTA – Journal of Food. 2026. Tadesse Teferra, Seockmo Ku. - A quantitative risk assessment of<i> Bacillus</i><i> cereus</i> in tofu treated with carbon quantum dots derived from tangerine peels
Food Research International. 2026. Yeon Ho Kim.