Food Science

Return to: Herbert College of Agriculture

http://foodscience.tennessee.edu/

Mark Morgan, Head
Qixin Zhong, Director of Graduate Studies

Professors
Morgan, M., PhD – Ohio State
Zhong, Q., PhD – North Carolina State

Associate Professor
D’Souza, D., PhD – Georgia
Loveday, H.D., PhD – Kansas State
Wu, T., PhD – Tennessee

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
Munafo, J., PhD – Rutgers

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, food processing, or sensory science. 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. The Test of English as a Foreign Language (TOEFL) or International English Language Testing System (IELTS) is required for applicants whose native language is not English. 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, GRE scores, rating forms, relevant work experience, and TOEFL or IELTS score, if applicable.

Return to: Herbert College of Agriculture