Texas A&M AgriLife expands Food Science and Technology Extension
Combest hired to enhance training, research and support for Texas food manufacturers
Texas’ rapid population growth is driving the Texas A&M College of Agriculture and Life Sciences Department of Food Science and Technology to expand its educational outreach.
In 2024, Texas again led the nation in population growth, according to new data from the U.S. Census Bureau, marking the 14th consecutive year the state added more residents than any other state in the country. As the population grows and more food companies establish operations in the Lone Star State, the demand for food science professionals and continuing education has steadily increased.
To address these needs, the department has joined with the Texas A&M AgriLife Extension Service to launch a new program, highlighted by the hire of its first AgriLife Extension specialist, Shannon Combest, Ph.D.
“We turn science and research into action,” said Jeffrey W. Savell, Ph.D., vice chancellor and dean for Agriculture and Life Sciences. “By expanding our AgriLife Extension efforts within the food sciences, we are better positioned to deliver solutions to Texas’ growing food industry while preparing the next generation of food science professionals.”
The new effort will address training opportunities for future food manufacturers, while working closely with Texas farmers, ranchers and agricultural stakeholders on post-harvesting, processing and product development.
Meeting the needs of Texas food manufacturers and entrepreneurs
Combest’s new role in AgriLife Extension is a homecoming. She earned a master’s degree in food science and technology from the department under the supervision of Matthew Taylor, Ph.D., assistant professor of food microbiology in the Department of Animal Science.
After graduating, she worked in the Texas food industry as a food technologist at the Pecan Deluxe Candy Company in Dallas, where she developed numerous food and beverage inclusions and toppings from initial prototypes to full-scale manufacturing for wholesale, retail and foodservice clients.
“This position allows me to serve the community that shaped my early career,” Combest said. “I’m excited to collaborate with food science and technology faculty and AgriLife Extension while equipping AgriLife Extension’s county agents to support food entrepreneurs and manufacturers as they scale up.”
Combest’s hire underscores a steadfast commitment to supporting Texas’ food industry. From the Department of Food Science and Technology’s External Advisory Board to Al Wagner, Ph.D., AgriLife Extension food specialist and professor in the Department of Horticultural Sciences, Texas A&M AgriLife holds a strong history of collaboration and leadership within the industry.
For more than 30 years, Wagner has served as executive director of the Texas Food Processors Association. Combest will assume the role and serve as a process authority for thermally processed shelf-stable acid and acidified foods following Wagner’s retirement in May.
“It’s essential that we address the needs of our state’s food industry,” said Courtney Dodd, Ph.D., AgriLife Extension associate director for health, families and youth programs. “By expanding our reach in food science, we are equipping businesses, entrepreneurs and professionals with the knowledge and resources they need to thrive — ensuring safe, high-quality food for Texans while supporting the economic growth of our Texas communities.”
Combest’s work will include assessing workforce skill gaps to develop targeted training programs.
She also will develop technical resources and training programs on food safety plans, allergen control and supply chain preventive controls. These are critical areas because biological contamination and allergens account for 96% of all Class 1 food and beverage recalls, Combest said.
“Helping manufacturers build and sustain a strong food safety culture is critical,” she said.
Collaboration with industry stakeholders
Combest plans to collaborate with industry professionals to create publications, training programs and hands-on activities that educate food businesses and processors. Her work will also integrate food science career readiness programs into Texas high schools and 4-H initiatives.
“It’s one of the Department of Food Science and Technology’s first forays into working this deeply with Texas’ food industry,” said David Baltensperger, Ph.D., professor and interim head of the Department of Food Science and Technology. “This is a strategic response to a workforce need, because food science must continue to grow.”
Combest’s role is an opportunity to elevate the food processing industry to be even more competitive across the world, he added.
“I am excited about the leadership Dr. Combest will provide to the food industry and the advancement of food technology in Texas,” Baltensperger said. “From preparing the next generation to seasoned professionals, we hope to ensure a steady pipeline of skilled professionals to meet the demands of the Texas food industry and beyond.”
