Department of Horticultural Sciences

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Al Wagner

Al Wagner
Professor and Extension Food Technologist,
Department of Horticultural Sciences,
Texas A&M University
College Station, TX 77843-2134

Phone: 979-845-7023
FAX: 979-845-8906
E-mail: a-wagner@tamu.edu

Al Wagner received his B.S. in Agricultural Education in 1969 from Texas A&M University. He received his M.S. and Ph.D. in Food Sciences from Texas A&M University in 1972 and 1981, respectively. Dr. Wagner is a Member of the Graduate Faculty of Texas A&M University, and can serve as a Chair, Co-chair or Member of Graduate Student Advising Committees.

Dr. Wagner is interested in methods to extend shelf life of raw fruits and vegetables and in working out methods to improve the quality of our processed foods.

"I think a student should not be spoon fed and told what to do in all situations. They should be allowed to be creative using their own judgement. I am there to give guidance so a student does not wander too far from the pertinent subject matter."

SELECTED PUBLICATIONS

Wagner, A.B., E.E. Burns and D.R. Paterson. 1983. The effects of storage systems on sweet potato quality. HortScience 18(3):336-338.

Wagner, A.B. 1989. Bacterial Food Poisoning. Texas Agric. Ext. Publication #L-1540.

Howard, L.R., P. Burma and A.B. Wagner. 1994. Firmness and cell wall characteristics of pasteurized jalapeno pepper rings affected by calcium chloride and acetic acid. J. of Food Science 59:1184.

Howard, L.R., R.T. Smith, A.B. Wagner and E.E. Burns. 1994. Provitamin A and ascorbic acid content of fresh pepper cultiva (Capsicum annum) and processed jalapenos. J. of Food Science.