Food Science

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http://foodscience.tennessee.edu/

Dr. Rob C. Williams, PhD - Tennessee, Department Head

Professors
D’Souza, D., PhD – Georgia
Golden, D.A., PhD – Georgia
Morgan, M., PhD – Ohio State
Wang, T., PhD – Iowa State
Zhong, Q., PhD – North Carolina State

Associate Professor
Dia, V.P., Ph D - Illinois
Lenaghan, S., PhD – Auburn
Munafo, J., Ph D - Rutgers
Wu, T., PhD - Tennessee

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

Lecturers
Jones, K.G., MS – Tennessee

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

Advisors
Dia, Golden, Jones

The curriculum concentrations in food science include a science 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 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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