|
|
 |
|
CAREER OPPORTUNITIES IN FOOD SCIENCE AND TECHNOLOGY
 If you are interested in the quality and safety of food, have a special interest in science or engineering and would like an opportunity to work almost anywhere in the world, then you should consider majoring in Food Science and Technology. A food scientist applies chemistry, microbiology, engineering, and other sciences to the production, processing, preservation, evaluation, and distribution of food products. Food scientists ensure the availability of a safe, acceptable, and nutritious selection of foods for the world's consumers.
In terms of value of shipments, food processing is the largest manufacturing industry in the United States. Graduates of the UT Food Science and Technology program have career options in a variety of food industries, such as dairy products, meat and meat products, fruit and vegetable products, and cereal products. There are many employment opportunities, including positions in quality assurance, production management, marketing, new product research and development, food/flavor chemistry, and sensory evaluation. There also are positions in state and federal government in food safety and quality inspection.
National assessments project that within the next decade, the demand for food science graduates working in the food industry will exceed the available supply by 10-15 percent. According to recent reports, food science-related careers are among the top job prospects for the 21st century. Salaries are competitive with most other professional subject areas. The national average starting salary for food science graduates with B.S. degrees is in the $30,000s.
back to top
CURRICULUM
 Students majoring in Food Science and Technology follow a curriculum leading to either 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. Selected commodity courses detail processing of specific types of food materials such as bakery products, crop products, dairy products, and meat products. Students entering the program should have an interest in the sciences, such as chemistry, microbiology, and biology.
Elective courses permit students to develop backgrounds 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.
 Curricula for the pre-professional and science concentrations are similar, and differ slightly with regard to the level and number of basic science requirements. Students pursuing the pre-professional and science concentrations can earn the B.S. degree in Agriculture with a major in Food Science and Technology 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 approved dental, medical or pharmacy programs or the UT College of Veterinary Medicine. Although a B.S. degree is not required for admission to the Colleges of Dentistry or Medicine, most students accepted into these programs have earned a baccalaureate degree before admission. A B.S. degree also can be obtained before enrolling in a Doctor of Pharmacy (Pharm.D.) program. [see curriculum choices]
Non-majors can earn a minor in Food Science and Technology by taking 16 hours of prescribed courses in the department.
back to top
FACULTY
|
The department's diverse and well trained faculty is committed to providing quality education for all students in the program. Areas of expertise include food chemistry, food engineering, food microbiology, food processing, and sensory evaluation. In addition, faculty interests include fruits and vegetables, meat products, and cereal and bakery products. The majority of departmental faculty members have won outstanding teaching and/or research awards. [see faculty list]
|
|
As a freshman or transfer, each student is assigned a faculty advisor to help with program planning and career decisions. Advisors are readily available for these activities and can provide information on employment, internships, and financial aid opportunities.
back to top
FACILITIES
 Students in Food Science and Technology have access to remodeled, up-to-date food chemistry and food microbiology laboratories and specialized equipment for food processing and evaluation. There are specialized areas for processing fruits and vegetables, meat products, and bakery products. There is a computerized sensory evaluation laboratory used for both teaching and research. Students also are exposed to commercial food processing and handling operations via field trips and industry field experiences during their courses of study.
The UT College of Agricultural Sciences and Natural Resources provides students with a campus area that houses all the agricultural classrooms as well as a separate library that offers collections and services for agriculture, veterinary medicine, and related biological sciences. Internet access is available in many classrooms, laboratories, and computer rooms.
back to top
EXTRA CURRICULAR ACTIVITIES
|
The Food Science Club is an integral part of the department and is an affiliate of the Student Association of the national Institute of Food Technologists (IFT). The club provides students with an opportunity to develop personal and professional relationships with fellow students, faculty, and people in the food industry. Through its annual fund-raising programs, the club helps support various projects such as travel to professional meetings, meat and dairy judging teams, field trips, seminars, and social activities.
|
Mexico Trip, Summer 1999
(L-R: Rob Williams, Paul Angelino, Dr. Clark Brekke, Tom Tolf, Andres Garcia, Jeff Beckman, Gerald May) |
Fall 1999 Ice Cream Social |
Students regularly participate in undergraduate and graduate research paper competitions of professional organizations and also in the annual IFT Student Association College Bowl competition. Active involvement in the club and the professional organizations offers students opportunities to develop leadership potential on both a local and national level.
|
Students also become involved with departmental activities. The department sponsors Dairy Products and Meat Judging teams which travel and compete with students from other universities. Team members have opportunities to tour dairy and meat processing companies during their travel. Involvement with judging teams allows students to increase their expertise in food science while receiving academic credit.
The department provides assistance and opportunities for students to participate in travel abroad; examples of past travel abroad include study tours of Mexico (see photo, above right) and Thailand. Additionally, students become involved in departmental recruiting activities and assist with career fairs on and off campus. Students are encouraged and supported in opportunities to participate in internships with food industry organizations, usually during the summer semester.
Because UT is a large university, there are numerous leisure and educational activities available, including sports clubs, intramural sports, fraternities and sororities, and religious organizations. Participation in extracurricular activities is encouraged.
back to top
ADMISSIONS
All applicants must meet the general University requirements for admission listed in the UT Undergraduate Catalog. Additional courses in science and mathematics are beneficial as preparation for study in Food Science and Technology.
Students who plan to transfer into the program from community colleges and other institutions are advised to contact the department and/or consult the current articulation agreement between the community college and UT (available from the community college adviser) to choose appropriate courses. Generally, most credits from the first two years of study at another institution can be applied toward the FST program.
Questions about admission to the University should be directed to:
The University of Tennessee
Office of Undergraduate Admissions
320 Student Services Building
Knoxville, TN 37996-0230
Telephone: (865) 974-2184 or toll-free in Tennessee 1-800-221-8657
E-mail: admissions@utk.edu
back to top
FINANCIAL AID
As a state-supported university, UT's tuition and fees are lower than those of many other colleges and universities. Students in Food Science and Technology are eligible for General University Scholarships paying up to $7000 per year and for College of Agricultural Sciences and Natural Resources scholarships ranging from $600 to $4000 per year. Over one-third of the undergraduate students in the College receive awards averaging $1000 per year. Several scholarships are designated specifically for FST majors.
The IFT provides freshman/sophomore and junior/senior scholarships to encourage students to enter or continue in the field of Food Science and Technology. These scholarships are awarded on a competitive, national basis. Additionally, work-study opportunities may be available in the department with a faculty member or office staff.
Questions regarding eligibility and deadlines for specific scholarships may be directed to the Department Head. For information on additional sources of financial aid, please contact:
The University of Tennessee
Office of Financial Aid
115 Student Services Bldg.
Knoxville, TN 37996-0210
Telephone: (865) 974-3131
E-mail: finaid@utk.edu
back to top
INFORMATION
For further information about Food Science and Technology, contact:
Dr. P. Michael Davidson, Professor and Head
The University of Tennessee
Department of Food Science & Technology
2509 River Drive
Knoxville, TN 37996-4539
Phone: (865) 974-0098 or 800-974-8809
Fax: (865) 974-7332
E-mail: pmdavidson@utk.edu
Make no beans about it,
Food Science and Technology is for YOU!!
back to top
| |
