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About Us

1. What is Food Science and Technology?

   FOOD SCIENCE: Food Science is the discipline in which biology, physical sciences, and engineering are used to study the nature of foods, the causes of their deterioration, and the principles underlying food processing.
   
   FOOD TECHNOLOGY: Food Technology is the application of food science to the selection, preservation, processing, packaging, distribution, and use of safe, nutritious, and wholesome food.
   
   FOOD SCIENTIST: A Food Scientist studies the physical, microbiological, and chemical makeup of food. Depending on their area of specialization, Food Scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. Consumers seldom think of the vast array of foods and the research and development that has resulted in the means to deliver tasty, nutritious, safe, and convenient foods.
   
   FOOD RESEARCH: Food Research is the careful, systematic study, investigation, and compilation of information about foods and their components.
   
   FOOD MANUFACTURING: Food Manufacturing is the mass production of food products from raw animal and plant materials utilizing principles of food technology.
   
   FOOD INDUSTRY: In terms of value of shipments, food processing is the largest manufacturing industry in the United States.
   
   See also: Institute of Food Technologists

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2. Where are we?

   Our department is housed in two facilities on the Agriculture Campus. The main office is in Room 114, McLeod Hall, with other offices in the Food Safety and Processing Building.

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3. How big are we?

   We are a relatively small department, with 14 faculty and approximately 40 Undergraduate Students and 25 Graduate Students.

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4. What degrees do we offer?

   We offer the B.S. degree (in Agriculture), and the M.S. and Ph.D. degrees in Food Science and Technology. Undergraduate students may choose between three curriculum options: Science, Pre-professional (e.g., Pre-Med), and Business/Technology.

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Department Overview

The Department of Food Science and Technology is dedicated to furthering the quality and safety of the food produced and consumed in Tennessee. As such, the Department has a mission to excel in three areas: teaching of new food scientists; research in the quality and safety of foods; and extension education to ensure that safe, wholesome foods are produced and consumed by Tennessee residents.

The research areas of the Department encompass food microbiology and safety, sensory science, lipid and flavor chemistry, food process engineering, physical/chemical properties of foods, protein and muscle foods, and plant foods. The Extension education areas of the Department include meat, dairy, fruit and vegetable processing, food safety and quality, and small food business advisement. Extension education efforts are directed toward all aspects of the food industry in Tennessee. As new technologies and scientific advancements are made in the areas of food processing and food safety, the Extension Specialists in the Department relay the information to the food processing industry. Consumer education in safe food handling practices is the responsibility of all Extension Specialists in the Department. Industrious Tennessee residents who want to start their own food processing business can find assistance by conferring with the Extension Specialists in Food Science and Technology. Extension Specialists also coordinate 4-H activities in meat and dairy products.

Students who graduate from the Department work in all areas of the food industry including food processing management, research and development, regulatory, and quality assurance. Graduates work for regional and national companies such as Kraft, General Mills, M&M Mars, Kellogg's, and many others.

For more information about our programs, please contact:

Dr. H. Charles Goan, Professor and Head
The University of Tennessee
Department of Food Science & Technology
2509 River Drive
Knoxville, TN 37996-4539


E-mail: cgoan@utk.edu
Phone: 865-974-7331
Fax: 865-974-7332

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