UTIA Family, please refer to utk.edu/coronavirus for the latest updates and student information. For UTIA-specific resources, including event information and county office status, please visit utia.tennessee.edu/coronavirus .

Food Science Extension

About US

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.

Upcoming Courses/Events

Course/EventDateLocation
Preventive Controls WorkshopApril 13-15, 2021Live Course that will be held online Virtually with instructor interactions
*Audio/microphone and video capabilities will be needed for the course
cover of the Better Process Control School book
cover for the FSMA - Preventive Controls For Human Foods book

Better Process Control School

FSMA–Preventive Controls For Human Foods

HACCP–Hazard Analysis Critical Control Points

Domestic Kitchen - Best practices to maintain food safety and regulatory compliance
EHEDG - European Hygienic Engineering & Design
Principles of Sanitation for Food Manufacturers - looking at the whys and steps of cleaning

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

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

Regulatory Considerations for Meat

Meat Product Labeling

Retail Meat Sales

Egg Sales in Tennessee

Adding Value to Tennessee Agriculture
Cider Sales in Tennessee

Adding Value to Tennessee Agriculture

Cider Sales in Tennessee

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 foodsci_ext@utk.edu so we know to expect your sample and to verify what type of analysis you will need. Please follow the following steps:

  1. Complete the Sample Submission Form:
    • Save PDF to your computer.
    • Fill out the form.
    • Save and print or email.
  2. 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.).
  3. 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