The Department of Nutrition and Food Science was established in January 2005 upon a rich heritage of Aggie leadership in nutrition and food science. In creating the Department, the state of Texas and Texas A&M University recognized the importance of the disciplines of nutrition and food science in maintaining health and preventing diseases.
Congratulations to our Fall 2019 Graduates
- Pineda, SS, Chin, YK, Undheim, EAB, Senff, S, Mobli, M, Dauly, C et al.. Structural venomics reveals evolution of a complex venom by duplication and diversification of an ancient peptide-encoding gene. Proc. Natl. Acad. Sci. U.S.A. 2020;117 (21):11399-11408. doi: 10.1073/pnas.1914536117. PubMed PMID:32398368 .
- Kyritsi, K, Francis, H, Zhou, T, Ceci, L, Wu, N, Yhang, Z et al.. Downregulation of p16 decreases biliary damage and liver fibrosis in the Mdr2-/- mouse model of primary sclerosing cholangitis. Gene Expr. 2020; :. doi: 10.3727/105221620X15889714507961. PubMed PMID:32393417 .
- Ravisankar, S, Queiroz, VAV, Awika, JM. Rye flavonoids - Structural profile of the flavones in diverse varieties and effect of fermentation and heat on their structure and antioxidant properties. Food Chem. 2020;324 :126871. doi: 10.1016/j.foodchem.2020.126871. PubMed PMID:32344346 .