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Nutrition and Food Science Department Honors Four
Four members of the Department of Nutrition and Food Science have been honored with departmental awards.
Clinton Allred, Ph.D., was presented the Award in Excellence for Mentoring. This award recognizes outstanding counseling and mentoring of student and former students. Allred, an assistant professor of nutritional sciences, teaches two undergraduate courses: NUTR 203, Scientific Principles of Nutrition; and NUTR 444: Nutrition Through Life.
Susanne Talcott, Ph.D., was presented the Award in Excellence for Research. This award recognizes outstanding research activity. Talcott is an assistant professor of nutrional sciences whose primary research investigates bioactive compounds in fruits and vegetables, dietary supplements, antioxidant fruit juices and other foods and their role in the prevention of diseases and the protection of health.
Carly Ferguson of Highlands, a graduate student in nutrition, was presented the Award in Excellence for Teaching Assistants. This award recognizes outstanding graduate students who serve as teaching or research assistants in the department. Ferguson has served as a lab assistant for the past four semesters.
Gail Hyden, business administrator II, was presented the Award in Excellence for Service, which recognizes outstanding service to the department. Hyden supervises administrative functions, including academics, business and budgets.
“These are outstanding individuals who represent the very best of the department,” said Dr. Jimmy Keeton, department chair. “We are very pleased to recognize them in this way.”
The awards were presented Sept. 4 at the opening departmental meeting. Each recipient received a plaque and a cash award.
To learn more:
Department of Nutrition and Food Science
About the college:
With an enrollment of almost 6,700 students in 14 academic departments, the College of Agriculture and Life Sciences at Texas A&M University offers more than 80 undergraduate and graduate degrees and has a faculty of nearly 400 members, including two Nobel laureates. Research programs include food sustainability and safety, human and animal health, genetics, renewable natural resources and bioenergy. Mark Hussey is Vice Chancellor and Dean.
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