Food Science

Food Science website

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. (Dean), PhD – Penn State 
Williams, R., PhD – Tennessee
Zhong, Q., PhD – North Carolina State

Associate Professors

Chen, J., PhD – Nebraska
Dia, V.P., PhD - Illinois
Denes, T.G., PhD – Cornell
Lenaghan, S.C., PhD – Auburn
Munafo, J., PhD – Rutgers
Wu, T., PhD – Tennessee

Research Assistant Professor

Hudson, L., PhD – Georgia

Extension Assistant Professor

Dag Ertop, D., PhD – Georgia

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.