Food Science and Technology

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http://foodscience.tennessee.edu/

Mark Morgan, Head
Qixin Zhong, Director of Graduate Studies

Professors
Golden, D.A., PhD – Georgia
Morgan, M., PhD – Ohio State
Zhong, Q., PhD – North Carolina State

Associate Professor
D’Souza, D., PhD – Georgia
Loveday, H.D., PhD – Kansas State

Assistant Professors
Critzer, F.J., PhD – Tennessee
Denes, T.G., PhD – Cornell
Dia, V.P., PhD - Illinois
Hollis, F.H., PhD – Cornell
Lenaghan, S.C., PhD – Auburn
Luckett, C.R., PhD – Arkansas

Research Professor
Richards, J., PhD – Tennessee

Lecturer
Pruett, W.P., PhD – Virginia Tech

Emeriti Faculty
Davidson, P.M., PhD – Washington State
Draughon, F.A., PhD – Georgia
Morris, W.C., PhD – Iowa State
Penfield, M.P., PhD – Tennessee
 

Students in the doctoral program may choose research in the concentration areas of food chemistry, food microbiology, or food processing. Commodity interests (meats, dairy, fruits, vegetables, bakery products) can be emphasized in any of the areas by careful selection of courses and the research topic. Minors are available in cognate fields. For detailed information, contact the department head or director of graduate studies.

Admission

Admission requirements of the Graduate Council of the University of Tennessee, Knoxville, apply. To the Office of Graduate Admissions submit online application, application fee, official transcripts, and scores from the general portion of the Graduate Record Examination (GRE) and TOEFL (if applicable). In addition, applicants must submit a written statement of educational and career goals, and Graduate Rating Forms or letters of recommendation from at least three people familiar with the applicant’s scholastic ability and professional potential. Admission to the program is contingent upon faculty evaluation of the applicant’s undergraduate/graduate grade point average, Graduate Record Examination scores, rating forms, relevant work experience, and scores from the Test of English as a Foreign Language (TOEFL), if applicable.
 

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