Texas A&M University Department of Food Science and Technology

08/24/2026

07/24/2026

Another incredible achievement for our Aggie Food Science students! 🥭🔥🍋‍🟩🤠

The Texas A&M Department of Food Science & Technology is proud to celebrate our student team for earning a Top 3 finish in the IFT FIRST Smart Snacks for Kids Product Development Competition!

Their innovative product, ChaMango Dippers, is a shelf-stable, three-component fruit snack that lets kids build their own sweet, tangy, and spicy mango bites. By pairing crispy freeze-dried mangoes 🥭 with sweet chamoy 😋 and bold chili lime 🌶️🍋‍🟩 seasoning, ChaMango Dippers transforms fruit into a fun, interactive, and customizable snacking experience designed to make healthy snacking more exciting for kids.

Congratulations to our outstanding student team:
• Elizabeth Culpepper (Captain)
• Abigail Horner
• Miyoko Faulkner
• Amani Chunawala

We also extend our congratulations to their faculty advisor, Dr. Rebecca Buckley, whose guidance and mentorship helped make this achievement possible.

Our student team even got the opportunity to appear on WGN9, a local Chicago new station, to showcase their product! Here’s the link to watch: https://wgntv.com/daytime-chicago/ift-first-the-leading-food-science-and-innovation-expo/

This recognition reflects the creativity, innovation, and dedication of our students and the hands-on learning experiences that define Texas A&M Food Science & Technology. We are incredibly proud of this team’s accomplishment and grateful for the way they continue to represent Aggieland on the national stage.

Please join us in congratulating these outstanding Aggies on this remarkable achievement! 👏

07/15/2026

Congratulations to our outstanding students and faculty!

The Texas A&M University Department of Food Science and Technology is proud to celebrate our student team for winning the American Egg Board Eggcelerator Lab Product Development Competition!

Their award-winning concept, Ovivive, is a clean-label, egg-based functional beverage that delivers a rich, creamy, dairy-free experience powered by the natural functionality of eggs. Packed with protein and formulated without gums or artificial stabilizers, Ovivive combines fruit-forward flavors with convenient nutrition to meet the needs of today’s health-conscious consumers.

This achievement is a testament to the innovation, creativity, and scientific excellence of our students, Ikenna Okehie, Muhammad Bilal Haider, and Rebeka Saldivar.

The team was advised by Dr. Reza Ovissipour, whose mentorship helped guide this exciting product from concept to competition-winning innovation.

We are incredibly proud to see our students representing Texas A&M on the national stage and showcasing the impact of food science innovation. Congratulations to the entire team on this well-deserved recognition!

07/13/2026

The Texas A&M Department of Food Science & Technology is excited to be at IFT FIRST 2026 in Chicago from July 13–15!

If you’re attending the conference, stop by our booth to meet our faculty and team and learn more about our NEW Online Master of Food Technology & Leadership degree.

Designed for working professionals, our online master’s program provides the flexibility to earn a graduate degree while continuing your career. Whether you’re looking to deepen your expertise, advance professionally, or connect with one of the nation’s leading food science programs, we’d love to visit with you.

We look forward to connecting with industry professionals, alumni, prospective students, and fellow food scientists throughout the conference.

See you at IFT FIRST—and Gig ’em! 🤠

07/01/2026

The Texas A&M University Department of Food Science and Technology (FSTC) is thrilled to announce that we’ll be attending IFT First from July 13th-15th with our very own booth! We’re excited to connect with industry leaders, professionals, and students who share our passion for advancing food science.

We’re especially proud to introduce our new Online Master of Food Technology and Leadership degree program. This innovative graduate program empowers tomorrow’s food industry leaders with advanced technical expertise and essential leadership skills. Designed for working professionals and those with busy schedules, it offers flexibility to advance your education without disrupting your career.

If you’re attending IFT First, be sure to visit our booth to meet the FSTC team, learn more about this groundbreaking degree, and discover how we’re shaping the future of food technology.

See you in July!

06/25/2026

We are extremely blessed to call Dr. Giuliana Noratto one of our own!

05/18/2026

🎉 We’re excited to celebrate Dr. Rebecca Creasy Buckley, PhD, for earning the Association of Former Students University-Level Distinguished Achievement Award in Teaching! 🏆

This award recognizes amazing teachers who inspire their students, bring expertise and care to the classroom, and motivate learners to become successful professionals. Dr. Buckley consistently sets high standards, encourages academic excellence, and truly makes a difference in the lives of her students.

Congratulations, Dr. Buckley, and thank you for everything you do! 👏

05/13/2026

It's with great pride that we share that the FSTC's very own Kendall Howie Ph.D. recently received the Texas A&M University - College of Agriculture and Life Sciences Outstanding Early Career Alumni Award.

This award recognizes former students who have graduated within the last 15 years for outstanding leadership and significant contributions in their careers, public service, and volunteer efforts.

We can't wait to see what else Dr. Howie accomplishes in the near future!

05/07/2026

The Texas A&M University Department of Food Science and Technology, Texas A&M University - College of Agriculture and Life Sciences, is excited to announce a new faculty opening! We're seeking a Tenure-Track Assistant Professor with expertise in dairy processing, regulations, bioactive properties, food safety, sustainable practices, and more.

Why Apply?
- Join a vibrant department with state-of-the-art labs and pilot facilities (including the upcoming Aplin Center dairy processing lab).
- Support our land-grant mission through research, industry partnerships, and experiential learning.
- Collaborate with world-class faculty in transdisciplinary teams.
- Teach and mentor the next generation of scientists—develop new courses and advance dairy science education.