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.
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.
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 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.
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.
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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.
Irshad, who earned her doctoral degree in food science and technology this spring, said her decision to dive deeper into this field was solidified by the program’s top-notch reputation, which was further reinforced by its commitment to cutting-edge research and a faculty consisting of internationally recognized experts.
Former student Laura Lozano ’81, who earned a food science and technology degree with a nutrition specialty has had a long and varied career. She has traveled globally, worked for Fortune 100 companies and startups, and served as a consultant, influencing food choices and innovation on a large scale.
Scientist and registered dietician Seockmo Ku, Ph.D. is an expert in fermentation and brewing science, as well as someone knowledgeable about the microbiome and probiotics. Born in South Korea and raised in a culture rich in the tradition of fermented foods, Dr. Ku views himself as a conduit between food science and nutrition.
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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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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.
