TWU Nutrition and Food Sciences Department

Last week, the TWU Department of Nutrition and Food Sciences traveled to the Washington, D.C. area for Nutrition 2026, the flagship annual meeting of the American Society for Nutrition.

We are immensely proud of our six faculty members and eight graduate students who represented the intersection of research and leadership from Texas Woman’s University on a national stage.

A special congratulations to Dr. Wen-Hsing Cheng, who was officially named a 2026 Fellow of the American Society for Nutrition (FASN)! The FASN honor recognizes outstanding nutrition leaders who are 10 or more years past their terminal degree and have demonstrated significant long-term career impact and service to the Society.

Throughout the conference, our team was highly active in sharing original research, leading discussions, and networking with global experts in the field:

* Graduate student Christine VanBuren delivered an outstanding oral presentation on the subcellular localization of STRA6 in vitamin A metabolism.
* NFS Faculty, Mindy Patterson, PhD, RDN, LD helped facilitate a discussion on "Science in the Age of Social Media: Navigating Influencers and Using Social Media to Share Evidence-Based Science."
* Several NFS graduate students and faculty presented research on critical topics—including poster presentations on pre-clinical models exploring pomace nanofibers and aortic endothelial cell health, as well as a cross sectional analysis of NHANES data looking at fiber intake and biochemical features of PCOS and modulating the metabolic landscape of PCOS through whey protein supplementation.

Seeing our Pioneers—both faculty and students—passionately engaging in peer review and contributing to the global nutrition science conversation was a highlight of the academic year. These conference experiences are vital for translating laboratory innovation into future professional leadership.

Swipe through the gallery to see our Pioneers in action!

When sports nutrition meets culinary science, athletes win. 🤝🏀

Earlier this summer, the Department of Nutrition & Food Sciences at Texas Woman's University partnered with the University of North Texas Athletics (Mean Green Sports Green Sports) for an innovative, hands-on performance nutrition workshop in our Wellness Kitchen.

Senior Culinary Sciences major Risa Bland led the UNT Basketball () team through a culinary skills session, guiding them as they prepared nutrient-dense Mediterranean bowls. Complementing the kitchen skills, Jo Beth Guerra, RDN (UNT Sports Dietitian) and Dr. Kathleen Davis (TWU Exercise & Sports Nutrition Coordinator) provided evidence-based education on performance fueling. 🔬🌱

This bridge between culinary ex*****on and sports dietetics was made possible thanks to the generous support of Dairy MAX , who provided high-quality dairy ingredients for optimal post-workout recovery, and Neva Cochran, MS, RDN, LD, whose dedication to our Wellness Kitchen continues to fuel impactful student and community programming.

The ovens in the Neva Hudiburgh Cochran Wellness Kitchen are heating up, thanks to our exciting new three-year partnership with Dairy MAX. This collaboration is designed to elevate evidence-based nutrition education within our dietetics degree track while reinforcing dairy’s functional role in health, sustainability, and food-as-medicine frameworks.

Located in our brand-new Health Sciences Center on the Denton campus, these student-led workshops align perfectly with TWU's "teach, train, and treat" philosophy. Ten of our talented dietetic students are leading the charge, teaching peers from other healthcare disciplines—such as nursing, occupational therapy, and speech-language pathology—how to easily incorporate functional foods into a healthy lifestyle.

A special congratulations to incoming senior nutrition student Braelyn Bowles for successfully moderating our very first workshop, guiding participants through hands-on recipes like cottage-cheese based ranch dressing, homemade hummus, and crackers while sharing essential dairy and nutrition science facts.

Read the full story about this impactful partnership and how our students are becoming catalysts for healthier communities:https://twu.edu/college-health-sciences/news/kitchen-workshops-stress-dairys-role-in-health/

A new partnership between TWU and Dairy MAX is heating up through a collaboration that aims to elevate evidence-based nutrition education within TWU’s Nutrition and Food Sciences dietetics degree track, while reinforcing dairy’s role in health, sustainability and food-as-medicine frameworks.

“The future of healthcare begins at the table,” said Angela Griffin, a TWU assistant clinical professor. “By teaching fellow students that food as medicine — such as whole dairy is a functional food — dietetic students become catalysts for healthier communities.”

The partnership supports interdisciplinary workshops conducted in the Neva Hudiburgh Cochran Wellness Kitchen, located in the new Health Sciences Center on the Texas Woman's University Denton campus. These learning experiences align with the center’s teach, train and treat philosophy. Ten dietetic students will lead the workshops, teaching fellow students from other disciplines how to incorporate different food groups, including dairy, into their diets in a healthy way.

The partnership kicked off in April with its first workshop, bringing together seven students from speech, language pathology, occupational therapy and nursing. Participants left with practical nutrition knowledge and some healthy snacks.

Braelyn Bowles, an incoming senior nutrition student, moderated the initial workshop. She guided the group through three recipes: cottage cheese based ranch dressing, homemade crackers with sliced vegetables and homemade hummus. While participants sliced and blended ingredients, Bowles shared nutritional information and dairy facts.

For Bowles, the partnership offered a perfect opportunity to get involved on campus. A practicing aesthetician who attends TWU full time, she became more interested in dietetics after seeing a connection between nutrition and skin health.

“I've noticed that your skin, how you age and all those different things are really rooted in what you eat,” Bowles said. “And that's kind of what made me circle back around to dietetics.”

Seeking Participants for Nutrition Research! 🔬🥑✨

The TWU Department of Nutrition & Food Sciences is looking for women to participate in an exciting new study: Glycemic and Gastrointestinal Responses to Resistant Starch Supplementation in Women with Polycystic Ovarian Syndrome.

We are exploring how resistant starch supplementation impacts blood sugar and gut health in women navigating PCOS. 🩺💡

Are you eligible?
✅ Age 18–45 with a diagnosis of PCOS
✅ BMI between 25–38 \text{kg/m}^2
✅ Able to read/write in English
✅ Available to visit the TWU Houston Campus for 4 study visits

What to expect: 4 study visits, two 2-week supplement periods, blood draws, body composition scans, and brief questionnaires. Incentives will be provided for those who complete the study! 💸

Ready to apply? Scan the QR code on the flyer or click the link to fill out the interest form: https://twu.qualtrics.com/jfe/form/SV_8L7U13IHTEXJKOE

📧 For questions, contact Vanessa Thyne at [email protected] (612-559-1124) or advisor Dr. Mindy Patterson at [email protected].

"No one is free until we are all free." — Rev. Dr. Martin Luther King, Jr. 🕊️✨

In honor of Juneteenth, Texas Woman's University and the Department of Nutrition & Food Sciences are closed today, Friday, June 19.

Originating right here in Galveston, Texas in 1865, Juneteenth is the oldest nationally celebrated commemoration of the ending of slavery in the United States. Today, it stands as a profound celebration of freedom for all of us. 🇺🇸❤️

We invite our entire TWU community to use this day to pause, reflect, and remember the profound suffering and ultimate sacrifices of those who paved the way for the privileges we share today.

🗓️ Note for Students & Faculty: We will return to normal university operations on Monday, June 22.

Our passports are stamped and the kitchens are fired up for a week of global flavor! 🌎🥢

Yesterday we were so excited to kick off our Food as Passport Summer Culinary Camp! Over this multi-day experience running through Friday, our campers are "traveling" to different regions of the world to explore the unique ingredients and rich food traditions that define each culture.

Throughout the week, these young chefs are getting hands-on experience by:
🔪 Mastering essential kitchen skills & food safety
🍉 Taste-testing vibrant new ingredients
🧠 Discovering how cultural identity shapes our diets
🥗 Preparing simple, healthy dishes inspired by global cuisines

Beyond the recipe book, they are diving into the science of balanced nutrition, practicing mindful eating, and exploring the fascinating intersections of food, culture, and health.

We are so proud of our campers' curiosity and creativity in the kitchen this week! 🦉🔬

🍽️✨ | Alumni Spotlight

Meet Leon Van, a proud TWU Nutrition & Food Sciences alum, who is now an Associate Research Chef at Pilgrim's.

🧠 TWU Roots:
• Degree(s): BAS Culinary Science and Food Service Management, 2023

🥗 What They’re Doing Now:
“My work involves defining and creating culinary gold standards, curating recipes and menus that are relevant to current trends, and travel with our sales teams to various food shows and military bases.”

💬 Reflecting on his time at TWU:
“The classes at TWU, such as Principles of Food Science and Food Product Development, helped prepare me in understanding the role of a research chef and how cohesive teamwork is required when working in a large organization.”

We are to see our alumni fuel change everywhere they go. 🩷🦉

🍽️✨ | Alumni Spotlight

Meet Lauren Howard, a proud TWU Nutrition & Food Sciences alum, who is now an Technical Supervisor at Galdisa USA.

🧠 TWU Roots:
• Degree(s): BS in Food and Nutrition in Business and Industry, 2020

🥗 What They’re Doing Now:
“A day typically involves coordinating lab activities, ensuring quality standards are met, reviewing test results, troubleshooting issues, and supporting overall team operations. My current role is technical supervisor. My duties consist of overseeing the quality lab team and assisting the technical manager with tasks.”

💬 Reflecting on her time at TWU:
“The TWU Food Science and Nutrition program greatly helped me with my professional journey through giving me extensive knowledge and practice in food safety, manufacturing, and business practices. The knowledge I gained helped me advance in my career, and still helps me to this day.”

We are to see our alumni fuel change everywhere they go. 🩷🦉