Featured News
Researcher aims to make food safer
10/13/26
Danhui Wang, an assistant professor in the nutrition and food sciences department, received a $292,000 grant from the U.S. Department of Agriculture to develop a filter-assisted method for rapid detection of aerosolized listeria using Raman spectroscopy.
National nutrition group recognizes Cheng for excellence
9/15/26
Wen-Hsing Cheng, PhD, a professor and chair of the Nutrition and Food Sciences Department at Texas Woman’s since 2024, was one of 69 nutrition professionals named a 2026 Excellence in Nutrition Fellow (FASN) by the American Society for Nutrition.
Kitchen workshops stress dairy’s role in health
7/1/26
The ovens in the Neva Hudiburgh Cochran Wellness Kitchen are heating up thanks to a new three-year partnership between Texas Woman’s and Dairy MAX, a regional dairy organization.
Soon, why your protein shake is about to taste better
3/18/26
Texas Woman’s professors received a grant from BUILD Dairy to improve the flavor of whey protein products by studying how proteins interact with flavor compounds. By combining traditional analysis with advanced computational modeling, they’re hoping their findings will lead to more sustainable, cost-effective and delicious flavors in protein products.
Davis tapped to serve on state nutrition panel
1/12/26
Texas Gov. Greg Abbott has appointed Kathleen Davis, PhD, to the Texas Nutrition Advisory Committee for a term that expires on Sept. 1, 2029.