Food Science

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http://foodscience.tennessee.edu/

Rob Williams, Head
Toni Wang, Director of Graduate Studies

Professors
D’Souza, D., PhD – Georgia
Golden, D., PhD – Georgia
Morgan, M., PhD – Ohio State
Wang, T., PhD – Iowa State
White, D. (Associate Dean), PhD – Pennsylvania
Williams, R., PhD – Tennessee
Zhong, Q., PhD – North Carolina State

Associate Professor
Dia, V.P., PhD - Illinois
Lenaghan, S.C., PhD – Auburn
Wu, T., PhD – Tennessee

Assistant Professors
Chen, J., PhD – Nebraska
Denes, T.G., PhD – Cornell
Munafo, J., PhD – Rutgers

Research Assistant Professor
Occhialini, A., PhD – Tennessee

Lecturer
Jones, K., MS – Tennessee

Emeriti Faculty
Davidson, P.M., PhD – Washington State
Draughon, F.A., PhD – Georgia
Loveday, H.D., PhD – Kansas State
Morris, W.C., PhD – Iowa State
Mount, J., PhD – Ohio 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.

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