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Graduate Brochure
General Information The Department of Food Science and Technology (FS&T) of The University of Tennessee (UT) is part of the Institute of Agriculture. Research, teaching, and extension each forms an important part of the mission of the department. The UT student body is approximately 25,000. College of Agricultural Science and Natural Resources enrollment is about 1250. FST departmental majors average 40 undergraduates and 30 graduate students. The Agricultural Campus is located on the banks of the Tennessee River less than 50 miles from the Great Smoky Mountains. The community provides an abundance of educational, cultural, and recreational opportunities.
Assistantships and Scholarships Graduate Research and Teaching Assistantships are available, on a competitive basis, to support students during their studies. Early application improves opportunities for funding. Tuition and maintenance fees are waived for students on assistantships. Opportunities for scholarships from professional organizations also exist. Graduate Research Assistantships may also be funded for specific projects through outside grant and contract monies awarded to individual faculty. Additionally, part-time jobs frequently are available in the department for students who are not on assistantships. Graduate fellowships are available through the UT Graduate School. Scholarships are available through the department and the Graduate School to fund travel for presentations of research at professional meetings. Application forms for Graduate Research/Teaching Assistantships are available from the Department.
The Graduate Program M.S. and Ph.D. programs are offered in the Department of FS&T. A non-thesis option is available for full-time employees of a food company or a related organization. Areas of study include food processing, food chemistry, food microbiology, and sensory evaluation. Applicants to the M.S. program must have completed the requirements for the B.S. degree in food science and/or technology, or a related discipline. Doctoral program applicants must have completed the M.S. degree in the field or a closely related discipline. Admission requirements of The Graduate School apply. In addition, applicants must submit scores from the general section of the GRE [a guideline of 1000 on the Verbal and Quantitative (400 minimum on the verbal) and 4.0 on the Analytical Writing Measure is applied], a completed, departmental "Applicant Information Form," and rating forms or letters of recommendation from at least three people familiar with the applicant’s scholastic ability and professional potential. Admission information and application forms [see "How to Apply for Admission"] may be obtained by contacting the Graduate Coordinator or the Graduate School’s Office of Graduate Admissions and Records (865-974-3251). The Graduate catalog, online information request, and online applications may be accessed at http://web.utk.edu/~gsinfo. Applicants are encouraged to apply for admission using the Graduate School’s online application.
Graduate Courses Course Number — Course Name (Credit Hours)
The Faculty — Teaching and Research Please click here to view the detailed Faculty Listing.
Facilities The Department of FS&T is housed in McLeod Hall and the Food Safety and Processing Building. McLeod Hall has a well-equipped, computerized sensory evaluation laboratory and food chemistry laboratories. The Food Safety and Processing Building is a recently renovated facility with food processing pilot plants and food microbiology and food processing teaching and research facilities. Both facilities are fully internet-capable (ethernet and wireless). UT has excellent library facilities. Campus computer services provide e-mail and internet access for all students. Research laboratories are equipped with computer workstations for gas chromatography, diode array spectrophotometer, densitometers, fluorometers, mass spectrophotometer, ELISA readers, light and phase contrast microscopes with color video monitor and photomicrographic set-up, RiboPrinter® Microbial Characterization System, refrigerated centrifuges, freeze driers, Minolta colorimeter with computer interface, texture analyzer with computer interface, Brookfield viscometers, Laser light scattering particle sizer, Coaxial cylinder rheometer, Fourier transform UV-VIS, water activity meters, microwave moisture analyzer, Brabender moisture and volatiles tester, mixograph, amylograph, Charm tester, spiral plater and computerized colony counter, cryostat, vacuum and gas-flush packaging machines, and numerous computers and printers for graduate student use. Processing equipment for fruits and vegetables, bakery products, meat products, and dairy foods is available. Also available are amino acid analyzer, electron microscopes, and NMR on cooperative basis with other departments. "The University of Tennessee, Knoxville does not discriminate on the basis of race, sex, color, religion, national origin, age, disability, or veteran status in provision of educational programs and services or employment opportunities and benefits. This policy extends to both employment by and admission to the University."
For more information, contact —
Dr. David A. Golden
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Department of Food Science and Technology · Knoxville
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