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    University of Tennessee, Knoxville
    May 28, 2022  
2010-2011 Graduate Catalog 
2010-2011 Graduate Catalog [ARCHIVED CATALOG]

Food Science and Technology

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P. Michael. Davidson, Head
David A. Golden,
Director of Graduate Studies

Davidson, P.M., PhD - Washington State
Draughon, F.A., PhD - Georgia
Golden, D.A., PhD - Georgia
Associate Professors
Loveday, H.D., PhD - Kansas State
Mount, J.R., PhD - Ohio State
Zivanovic, S., PhD - Arkansas
Assistant Professors
D’Souza, D., PhD - Georgia
Harte, F.M., PhD - Washington State
Zhong, Q., PhD - North Carolina State
Emeriti Faculty
Brekke, C.J., PhD - Wisconsin
Morris, W.C., PhD - Iowa State
Penfield, M.P., PhD - Tennessee
Food Science and Technology   MS
Food Science and Technology   PhD
   Food chemistry concentration    
  Food microbiology concentration    
  Food processing concentration    

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.


Admission requirements of the Graduate Council of the University of Tennessee, Knoxville, apply. In addition, applicants must submit scores from the general section of the Graduate Record Exam, 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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