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. 

Our Process Innovation Laboratory provides pH and water activity testing for food products and we can serve as a process authority for acidified food manufacturers.

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.

Tennessee Food Freedom Act – Webinar recording (7/27/22) – https://www.youtube.com/watch?v=fXRSFmQdXQU

Tennessee Food Freedom Act Publication here (8/12/22) – PB-1909_FoodFreedomAc-web

List of Food Testing Laboratories (12/20/23)https://foodscience.tennessee.edu/wp-content/uploads/sites/52/2023/12/List-of-Food-Testing-Labs_2024.pdf

Food Science Programs for Youth – in-service presentation 2/1/2024https://foodscience.tennessee.edu/wp-content/uploads/sites/52/2024/01/Youth-Programs-in-Food-Science_Final_2023.pptx

For information on Workshops, Certificate courses, or Publications contact: foodsci_ext@utk.edu

Upcoming Courses/Events

Course/EventDateLocationRegistration
Preventive Controls WorkshopFebruary 20-22, 2024
9-5 Eastern Time
Virtual Course will be held with live instructor interactions100% Online Course
Preventive Controls WorkshopJune 11-13, 2024
9-5 Eastern Time
Live Course will be held In-person with instructor interactions
2510 River Drive Knoxville TN, 37996
In-person Course
cover of the Better Process Control School book
cover for the FSMA - Preventive Controls For Human Foods book
HACCP image

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

Manufacturing Acidified Foods in Tennessee
Manufacturing Formulated Acid Foods in Tennessee

Manufacturing Acidified Foods in Tennessee

Manufacturing Formulated Acid Foods in Tennessee

Tennessee Food Freedom Act – Homemade Foods Allowed under the “Cottage Food Laws”

Regulatory Considerations for Meat
Meat Product Labeling
Retail Meat Sales

Regulatory Considerations for Meat

Meat Product Labeling

Retail Meat Sales

Ley de Libertad Alimentaria
de Tennessee – 2022
Alimentos hechos en casa
permitidos bajo las Leyes
Cottage de Alimentos

Adding Value to Tennessee Agriculture
Cider Sales in Tennessee

Adding Value to Tennessee Agriculture

Cider Sales in Tennessee

Checklist for Starting a Food Business

Starting a Food Manufacturing Business

Egg Sales in Tennessee: Requirements for Producers with Small Flocks

Iniciando un Negocio de Producción de Alimentos en
Tennessee

Asistencia Técnica y Lista de Verificación para Iniciar un Negocio de Manufactura de Alimentos en Tennessee

Guidance Documents to Aid the Food Manufacturing Process

Sample Submission Process

Through our Process Innovation Laboratory, we’re happy to help you analyze your new food product and develop a scheduled process (for acidified foods). Please contact us at foodsci_ext@utk.edu so we know to expect your sample and to verify what type of analyses you will need. We can test products for water activity (to determine if a food is non-potentially hazardous) and pH (to be sure acidified foods are below 4.6). We can also develop a Nutrition Facts Panel for your product based on ingredients and formulation. We do not have the resources to analyze the nutritional contact of a sample.

Please follow these 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.). Do not use cups, tsp, tbsp, or fluid ounces.
  3. Send at least 4 ounces of each sample (for pH or water activity analysis), payment, and sample submission form to:

University of Tennessee
Process Innovation Laboratory
2510 River Dr.
Food Science Building
Knoxville, TN 37996