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

Location: Knoxville, Tennessee 37996-4591



Program Description

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

Students majoring in Food Science and Technology follow a curriculum leading to a science concentration, a business/technology concentration, or a pre-professional concentration. These curricula 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. Course work emphasizes the basic principles of converting raw food materials into safe, acceptable consumer products. Course information on food commodities details processing of specific types of food products such as bakery, fruit and vegetable, dairy, and meat products. Elective courses permit students to develop a background in business with courses in accounting, business law, marketing, finance, transportation, and economics or in other areas of their choice. The business/technology concentration allows students to complete a minor in business or in another area. Students pursuing the pre-professional and science concentrations can earn the B.S. degree in Food Science after completion of the respective four-year programs. Additionally, the pre-professional curriculum allows students to be awarded the B.S. degree after three years in FST and the successful completion of the first year (two semesters) in an approved dental, medical or pharmacy program. 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 have an ultimate positive impact for Tennessee, the United States and globally. 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 headquartered in the newly opened (January, 2013) Food Science and Technology Building which has three floors containing offices, research laboratories, teaching laboratories and a pilot plant. Additionally, offices, research laboratories and pilot plant areas are located in the adjacent Food Safety and Processing Building. The FSPB was renovated in 1993.