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.
NEW ! Tennessee Food Freedom Act – Webinar recording (7/27/22) – https://www.youtube.com/watch?v=fXRSFmQdXQU
|Preventive Controls Workshop||April 18-22, 2022|
11-3 Eastern Time
|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
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
Domestic Kitchen Laws and Regulations in Spanish
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
Asistencia Técnica y Lista de Verificación para Iniciar un Negocio de Manufactura de Alimentos en 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
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 firstname.lastname@example.org 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:
- 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.). Do not use cups, tsp, tbsp, or fluid ounces.
- 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