University of Tennessee Eligible Degree and Option: B.S. Food Science (Science Option)

Location: Knoxville, Tennessee 37996-4591


Contact: or 865.974.7331

More Information: Undergraduate information


Program Description

The Department of Food Science (FS) at the University of Tennessee has three major functions: teaching, research, and extension or outreach.

Students majoring in Food Science follow a curriculum leading to a science concentration (IFT approved), or a pre-professional concentration. The science concentration prepares students to apply basic scientific principles to the formulation, processing, and safety evaluation of food products that meet the needs and desires of consumers. Course work emphasizes the basic principles of food chemistry, food microbiology, processing and preservation, sensory science, and regulations. The pre-professional concentration allows students to obtain a degree in Food Science while meeting the requirements of most medical, dental, pharmacy, and physician assistant (PA) programs.

Students pursuing the pre-professional and science concentrations can earn a B.S. degree in Food Science after completion of the respective four-year programs. Additionally, the pre-professional curriculum allows students to be awarded a B.S. degree after three years in the Food Science department at UT and the successful completion of the first year (two semesters) in an approved dental, medical or pharmacy program at the University of Tennessee Health Science Center. An accelerated five-year B.S./M.S. program has also been established where students are conditionally admitted while working on their B.S. degree. Upon official enrollment in the B.S./M.S. program (during their junior year), students will be admitted to the graduate school to complete the M.S. Food Science thesis degree requirements. The Department’s graduate program awards both Master of Science and Ph.D. degrees.

The Departmental research program has two major emphases, microbiological food safety and food biopolymer chemistry. Allied to these areas are food quality enhancement and sensory evaluation. Faculty conduct applied and basic research that will positively impact for Tennessee, the United States, and the world. The Department is highly productive in terms of research grant dollars and publication of research works. There is excellent opportunity for laboratory research experiences by both graduate students and undergraduate students.

The Department is currently occupying two facilities a Food Processing and Safety Building which includes the food safety laboratories and a fairly new (January, 2013) Food Science Building which includes the sensory and chemistry laboratories.