Food Science and Technology

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http://foodscience.tennessee.edu/

Mark. T. Morgan, Head

Professors
Davidson, P.M., PhD – Washington State
D’Souza, D., PhD – Georgia
Golden, D.A., PhD – Georgia
Zhong, Q., PhD – North Carolina State
Zivanovic, S., PhD – Arkansas

Associate Professors
Loveday, H.D., PhD – Kansas State
Morgan, M., PhD – Ohio State

Assistant Professors
Critzer, F., PhD – Tennessee
Hanning, I.B., PhD – Arkansas
Hollis, F., PhD – Cornell
Richards, J.K., PhD – Tennessee

Lecturer
Jones, K.G., MS – Tennessee

Emeriti Faculty
Brekke, C.J., PhD – Wisconsin
Draughon, F.A., PhD – Georgia
Goan, H.C., PhD – Michigan State
Morris, W.C., PhD – Iowa State
Penfield, M.P., PhD – Tennessee

Advisors
Davidson, Golden, Hanning, Hollis, Jones, Richards

The curriculum concentrations in food science and technology include a science concentration, a technology concentration, and a pre-professional concentration. They prepare students to apply basic scientific and business principles to manufacturing, processing, distribution, and utilization of food products that meet the needs and desires of consumers. Coursework emphasizes the basic principles of converting raw food materials into safe acceptable consumer products. Selected commodity courses detail processing of specific types of food materials. Students entering the program should have an interest in the sciences, such as chemistry, microbiology, and biology.

Career opportunities include positions in the food industry in quality assurance, production management and development, marketing, governmental inspection, etc. The science concentration of coursework conforms to the guidelines in the model curriculum of the Institute of Food Technologists. The technology concentration allows students to obtain an agribusiness or business minor or specialization in areas such as animal science, nutrition, or others that strengthen the food science and technology major. A special problems course provides opportunity for practical training in food processing plants and laboratories or federal and state laboratories. The pre-professional concentration provides the science background necessary for medical, pharmacy, dental, or veterinary medicine school and also allows the student to develop an understanding of food science principles that will apply to their chosen profession. This food science background will also prepare students for a career in the food industry.

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