Rebecca Creasy

Dr. Rebecca Creasy is an esteemed Instructional Assistant Professor in the Department of Food Science and Technology at Texas A&M University. With a robust academic background, she earned her Bachelor of Science degree in Food Science from the University of Georgia, followed by a PhD in Food Science and Human Nutrition from the University of Florida. Her academic journey has equipped her with a profound understanding of the intricate dynamics of food science and nutrition. In her role at Texas A&M University, Dr. Creasy is dedicated to teaching a variety of courses, including introductory nutrition, study abroad programs, and undergraduate food science courses. Her pedagogical approach is deeply rooted in active learning techniques, which she believes are essential for engaging students and enhancing their understanding of complex scientific concepts. Dr. Creasy's research interests are diverse and impactful. She is particularly focused on the development and implementation of STEM outreach programs, aiming to inspire and educate the next generation of scientists. Additionally, she is passionate about educating consumers on the significance of bioactive food ingredients and the impact of food processing on nutrient content. Her work in these areas seeks to bridge the gap between scientific research and public understanding, promoting healthier dietary choices. Beyond her teaching and research responsibilities, Dr. Creasy is an active member of several prestigious professional organizations. She is involved with the Institute of Food Technologists, the American Society for Nutrition, and the Society for Nutrition Education and Behavior. Her participation in these organizations underscores her commitment to advancing the field of food science and nutrition. Dr. Creasy's contributions to the academic community and her dedication to student success have made her a respected figure in her field. Her innovative teaching methods and research endeavors continue to influence both her students and the broader scientific community, fostering a deeper appreciation for the complexities of food science and nutrition.