An article was recently published in Food Engineering magazine that highlights the industry’s need for engineers (related to the justification for the 25 by ’25 efforts) and highlights our distance delivered food engineering courses. See the link below and the internal link within the article for a Q&A with Dr. Rosana Moreira about the program.

Congratulations to Dr. Moreira, Dr. Castell and Dr. Gomes on this publicity for their efforts.

• Food Engineering – The employee engagement challenge: hiring, training and retaining key staff
• Food Engineering – Texas A&M instructs the next generation of Food Engineers