Background

Michael Diehl is currently pursuing a master’s degree in food science at the University of Georgia, where he is researching enzymatic stability under high pressure. Michael first got involved with IFT as an undergraduate at Texas A&M University. Free food and encouragement from faculty led him to join the Food Science Club as a freshman. Staying involved with IFT has opened numerous doors, created lasting friendships, and allowed him to explore different career paths within the science of food. 

IFT Highlights 

Michael has been an active member of IFT since 2015. He held several leadership roles with the Texas A&M IFTSA Chapter and served on the IFTSA Board of Directors as vice president of membership engagement.  

Education

BS in food science and technology from Texas A&M University