University of Tennessee at Knoxville Graduate Program in Food Science and Technology

Program Director: Dr. P. Michael Davidson, Professor and Interim Department Head

Contact:
Dr. David A. Golden
Associate Professor and Graduate Coordinator
Department of Food Science and Technology
The University of Tennessee
2605 River Drive
Knoxville, Tennessee 37932-4591
Phone: 865-974-7247
Fax: 865-974-2750
e-mail: david.golden@tennessee.edu

Website: http://foodscience.utk.edu

Degrees Offered: M.S., Ph.D.

 

Program Description

Entrance Requirements: B.S. (or M.S. for Ph.D.) degree in Food Science or related scientific discipline. Application, transcripts, GRE general scores, three letters of reference, and a written statement of educational and career goals are required. Minimum TOEFL score of 213 (computer-based) or 550 (paper test) is required for international students whose native language is not English.

Program of Study: Program of study leading to the M.S. and Ph.D. degrees in Food Science and Technology are offered. Areas of specialization are offered in various fields of interest, including food processing, food microbiology, food chemistry, and sensory evaluation. A non-thesis M.S. degree option is available for full-time employees of a food company or a related organization.

Program of study leading to the M.S. and Ph.D. degrees in Food Science and Technology are offered. Areas of specialization are offered in various fields of interest, including food processing, food microbiology, food chemistry, and sensory evaluation. A non-thesis M.S. degree option is available for full-time employees of a food company or a related organization.

Costs/Financial Aid: Application fee is $35. Tuition per semester is $1,903 for residents and $4,937 for non-residents. Tuition for residents and non-residents is waived for graduate students on teaching or research assistantships. All applicants are eligible to receive assistantships, which are awarded on a competitive basis.

Application fee is $35. Tuition per semester is $1,903 for residents and $4,937 for non-residents. Tuition for residents and non-residents is waived for graduate students on teaching or research assistantships. All applicants are eligible to receive assistantships, which are awarded on a competitive basis.

Faculty Research Interests

* indicates approval to direct doctoral research programs

P.M. Davidson*, Professor and Interim Head, Ph.D. Washington State: Food microbiology and safety.

C.J. Brekke*, Professor Emeritus, Ph.D. Wisconsin: Protein chemistry & functionality; processed muscle foods.

F.A. Draughon*, Professor, Ph.D. Georgia: Food microbiology, safety, and toxicology; biocontrol.

D. D’Souza*, Assistant Professor, Ph.D. Georgia; Food microbiology, molecular biology, food virology

D.A. Golden*, Associate Professor, Ph.D. Georgia: Food microbiology and safety.

F. Harte*, Assistant Professor, Ph.D. Washington State: Protein functionality and nonthermal processes.

H.D. Loveday, Associate Professor, Ph.D. Kansas State; Meat science; composition and carcass evaluation.

J.R. Mount, Associate Professor, Ph.D. Ohio State; Preservation effects on fruit and vegetable quality and safety; packaging.

M.P. Penfield*, Professor Emeritus, Ph.D. Tennessee: Sensory evaluation; bakery products; food product development.

Q. Zhong*, Assistant Professor, Ph.D. North Carolina State University; Physicochemical properties of food.

L. Zivanovic*, Associate Professor, Ph.D. University of Arkansas; Carbohydrate chemistry, food biopolymers.