Welcome to the Department of Food Science at the University of Tennessee, the only comprehensive food science program in State of Tennessee. The Department has three major functions that are administered by each of the three units of the University of Tennessee Institute of Agriculture. The Herbert College of Agriculture administers the teaching program, the UT AgResearch the research program and
UT Extension, the outreach program. If you are interested in becoming a student, you’ll find that we have designed programs of instruction to educate scholars capable of productive careers in the food industry and allied industries, regulatory agencies, governmental research laboratories, and academia as well as preparation for professional careers in medicine, pharmacy, and veterinary medicine. Our students consistently achieve excellence in the classroom and through departmental, College and University activities. The Department’s graduate program awards both Master of Science and Ph.D. degrees. Our undergraduate and graduate students have been highly successful and are recruited by the food industry, research laboratories, and top professional schools. If you are a prospective undergraduate or graduate students or parents of an prospective student and would like to find out more about our curriculum and career possibilities please visit https://foodscience.tennessee.edu. Our research program has four major emphases: (1) Food Chemistry, Quality, and Wellness, (2) Food Safety, Security, and Biotechnology, (3) Sensory and Consumer Science, and (4) Process Engineering. Our research in these areas provides knowledge and tools to improve food quality, food safety, food security, and human health. Our faculty conduct research that has positive economic impact for Tennessee, the United States and the world. The Department is highly productive in terms of research grant dollars and publication of research findings. Our graduate and undergraduate students have excellent opportunities for laboratory research experiences. Outreach is an important role of the department. Examples of outreach include training for entrepreneurs wishing to start new food processing businesses as well as personnel in food manufacturing companies of various sizes. Our faculty assist small- and medium-size food industries in Tennessee with technical expertise and analytical solutions. Our faculty, though not great in number have outstanding credentials and accomplishments, and are highly dedicated to our students. Please visit our website to learn more about the exciting educational opportunities, research programs and outreach efforts in the UTK Department of Food Science (https://foodscience.tennessee.edu). Thanks for visiting us! Dr. Rob Williams
Professor and Department Head
[email protected]
