It has been an exciting and transformative semester for the Texas A&M Department of Nutrition. I extend my heartfelt thanks to our students, faculty, staff and supporters for their contributions and dedication, which have fueled our continued success and growth.

This December, we proudly celebrated the achievements of 44 graduates, whose hard work and perseverance embody the spirit of our department. Their accomplishments remind us of our shared mission to advance nutritional science and inspire future leaders in the field.

This semester has also marked significant milestones for the department. We launched our new human health undergraduate degree track that prepares students for human health careers unlike any other major on campus. Our undergraduate program has seen remarkable growth, with the largest freshman class in over a decade — a testament to the passion and curiosity of our students and the unwavering commitment of our faculty and staff. We also welcomed several new faculty members and moved into the Norman E. Borlaug Building, a state-of-the-art facility that will serve as a hub for learning, research and collaboration. These updates contributed to our program being named the country’s best nutrition school by College Factual for 2025.

Looking ahead, we are thrilled to host the Life Sciences Graduate Recruitment Symposium in early February, which will showcase innovative research and foster interdisciplinary dialogue. Additionally, this summer, we will launch the Nutrition Undergraduate Research Immersion in the Summer, or NURISh, program, our first undergraduate summer research experience program, which will provide undergraduate students hands-on training and the opportunity to contribute to high-impact research in nutrition science.

Thank you for being an integral part of our journey. Together, we are shaping the future of nutrition and making a difference in the lives of many.

We are excited to announce the launch of the Nutrition Undergraduate Research Immersion in the Summer, NURISh, program at Texas A&M University in College Station!

This 10-week paid research program offers the opportunity to work alongside our esteemed nutrition faculty on a variety of research projects. Not only will students gain invaluable hands-on experience and mentorship, but participants will also have the possibility of early admission into our Ph.D. program in Nutrition.

Applications are due Feb. 8. Apply at tx.ag/NURISh.

Join us from 10 a.m. to 12 p.m. on Wednesday, Jan. 15, outside of our new home, the Norman E. Borlaug building, to celebrate the start of the semester with s'mores, coffee and first day photos.

The Texas A&M College of Agriculture and Life Sciences Department of Nutrition has modernized its undergraduate degree in general nutrition. Launched in the fall of 2024, the undergraduate degree includes a new degree track focused on human health and combines scientific rigor with patient-centered learning.



The updated curriculum, designed in consultation with the Texas A&M College of Medicine and Texas A&M College of Nursing, provides students a comprehensive understanding of human biology and the critical role of nutrition in health and disease, preparing them for a range of careers in health care.

Gabi De Mello, Ph.D., a postdoctoral fellow working alongside Jacob Szeszulski, Ph.D., was awarded a prestigious two-year, $150,000 grant from the American Heart Association for her project titled, "Adapting Physical Activity and Healthy Eating Evidence-based Programs to Improve Cardiovascular Health Among Children." This funding supports her innovative work in addressing critical health challenges in youth.

In addition, De Mello and Jimyia Harris, an undergraduate researcher, represented the Texas A&M AgriLife Institute for Advancing Health Through Agriculture, IHA, at the 17th annual Conference on the Science of Dissemination and Implementation. 

The 12th edition of Modern Nutrition in Health and Disease was officially published on Nov. 27, 2024. Catherine Ross, Ph.D., one of the editors of this seminal textbook, contributed her expertise as the author of three chapters out of the 123 included. This comprehensive resource continues to be a cornerstone in the field, offering critical insights into nutrition science for both academic and clinical audiences.

Nutrition hosts annual holiday party

The Department of Nutrition hosted its annual holiday party, bringing together faculty, staff and students to celebrate the season. The event was filled with festive games, delicious treats and a lively white elephant gift exchange, spreading joy and camaraderie throughout our nutrition community.

We loved seeing everyone come together to share in the holiday cheer!

On Oct. 16, Bradley Johnston, Ph.D., was invited to present a half-day enrichment workshop on Evidence-Based Nutrition Practice to more than 40 students at the University of California, Berkeley. The workshop covered gaps in evidence-based nutrition practice competencies identified by doctoral students Nirjhar Ruth Ghosh and Zahra Esmaeilinezhad, along with Texas A&M nutrition faculty. Johnston also presented on materials from a series of publications soon to be published from his lab entitled "Nutrition Users' Guidelines."

The guidelines cover core evidence-based practice competences, including how to read and interpret clinical trials, systematic reviews and clinical practice guidelines addressing nutrition interventions.

Heidi Vanden Brink, assistant professor, for the project "The burden of Polycystic Ovary Syndrome in under-represented adolescents in Texas: Towards early diagnosis and personalized nutrition for healthy living.”

Grace E. Lee, assistant professor, for the project “Menu to Meal (M2M): Leveraging Augmented Reality and Artificial Intelligence for Hispanic Restaurant Nutritional Labeling.”

Waylon Hastings, assistant professor, for the project "Using metabolomics to explore mechanisms mediating caloric restriction impacts on healthy aging.”

Masako Suzuki, assistant professor, for the project "Establishing a machine learning-based hepatic retinoid-level prediction model for a precision nutrition foundation.”

Chad Rethorst, assistant professor, for the project "Development of a just-in-time adaptive intervention to improve dietary behaviors using machine learning and deep learning.”

Chaodong Wu, professor, for the project "Unraveling the potential of nutritional intervention for liver fibrosis in people living with HIV.”

Katelin Alfaro Hudak and Xingguo Wang with collaborator Renda Nelson, for the project "Return on Investment Tool for SNAP-Ed."

Jenny Wu, assistant professor, for the project "Role of fiber-omega-3 interactions in brain health.”

Lexi MacMillan, assistant professor, for the project "Evaluating the influence of the Community Café Culinary Program on cardiovascular health and social determinants of health in low-income young adults.”

Robert Chapkin, Distinguished Professor, for the project "Precision nutrition using noninvasive fecal multi-omic biomarkers in preterm babies to stratify response to diet.” 

Beth Racine and Rudy Nayga with contributions from Odessa Keenan, for the project "Promoting Food Security and Healthy Living During Disasters by Enhancing the Resiliency of Texas Food Systems."

Jenna Anding, professor, for the project "The Role of EFNEP in improving HEI scores and food security status for low-income households in selected counties in Texas.”

Yuxiang Sun, professor, for the project "Nutrient-sensing ghrelin signaling at the interface between maternal diet and childhood behavior disorders.”

Jenna Anding and Oral Capps with contributors Michael Laguros and Chelsea Smith on the project "The Role of EFNEP in Improving HEI Scores and Food Security Status for Low-Income Households in Selected Counties in Texas."

Jacob Szeszulski, assistant professor, for the project "Strategies to improve the adoption, reach, and implementation of the MyPlate Ambassador Program."

The quality of education for nutrition students at Texas A&M University is shaped by the invaluable contributions of a diverse educational team. This includes not only faculty and staff but also donors, advisory committee members, guest speakers, industry leaders, internship supervisors, employers, community partners and many others. Together, they enrich the student experience and support the department's mission to advance the field of nutrition.

You can support the Department of Nutrition by making an endowed gift, which provides lasting support, or by contributing a non-endowed gift for immediate use toward a specific purpose. Your generosity plays a critical role in fostering student success and innovation in the field of nutrition.

The Department of Nutrition at Texas A&M University is committed to providing students with an exceptional education that equips them with the knowledge, skills and expertise to excel as leaders in nutrition, health and food systems. Our students receive a comprehensive, science-driven education that prepares them for careers in health care, clinical nutrition, research, public health and more.

We offer a range of programs, including undergraduate and graduate degrees, minors and certificates, to help students expand and tailor their educational journey. With guidance from our experienced faculty and staff, who bring cutting-edge research and real-world expertise to the classroom, students are supported every step of the way as they prepare to address the complex challenges in the field of nutrition.

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