Food Science Extension includes outreach education programs that support county Extension agents, food entrepreneurs, value-added producers, industry and regulatory stakeholders, and Tennessee youth in 4-H and FFA.
Through applied research, food safety education, Hygienic Design Laboratory, and our Process Innovation Laboratory we help stakeholders improve their understanding of the science of food, food safety hazards, hygienic design of equipment, thermal processing methods, nutritional labeling, and other state and federal regulatory requirements associated with food manufacturing.
Online and in-person workshops on several regulatory compliance topics are posted here. We also offer personalized workshops for stakeholders who are interested in improving training of their employees.
|Preventive Controls Workshop||April 13-15, 2021||Live Course that will be held online Virtually with instructor interactions|
*Audio/microphone and video capabilities will be needed for the course
Better Process Control School
FSMA–Preventive Controls For Human Foods
HACCP–Hazard Analysis Critical Control Points
Domestic Kitchen Training
EHEDG–European Hygienic Engineering & Design
Principles of Sanitation for Food Manufacturers
Getting Started in Food Manufacturing
Manufacturing Acidified Foods in Tennessee
Manufacturing Formulated Acid Foods in Tennessee
Domestic Kitchen Laws and Regulations
Regulatory Considerations for Meat
Meat Product Labeling
Retail Meat Sales
Egg Sales in Tennessee
Adding Value to Tennessee Agriculture
Cider Sales in Tennessee
- Current Good Manufacturing Practices
- Thermally Processed Low-acid Foods Packaged in Hermetically Sealed Containers
- Acidified Foods
- Shell Eggs
- HACCP–Hazard Analysis Critical Control Point
Guidance Documents to Aid the Food Manufacturing Process
Sample Submission Process
We’re happy to help you analyze your new food product. Please contact us at email@example.com so we know to expect your sample and to verify what type of analysis you will need. Please follow the following steps:
- Complete the Sample Submission Form:
- Save PDF to your computer.
- Fill out the form.
- Save and print or email.
- Complete the Product Formulation-Percentage by Weight Form:
- When completing this form, please make sure to use the same units of measurement for weighing each ingredient (i.e., grams, ounces, pounds, etc.).
- Send 4 ounces of each sample, payment, sample submission form, and formula spreadsheet to:
University of Tennessee
c/o Mark Morgan
2510 River Dr.
Food Science Building
Knoxville, TN 37996