Bs and ms in food science in University of tennessee

The curriculum concentrations in food science and technology include a science concentration, a technology concentration, and a pre-professional concentration. They 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. Coursework 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. Students entering the program should have an interest in the sciences, such as chemistry, microbiology, and biology.

Official high school transcript(s), Standardized test scores, Essay, Optional Recommendations (academic, professional, or personal), Optional Personal Statement, TOEFL score of 523 on the paper-based test, or 70 on the Internet-based (iBT), IELTS minimum score of 6.5.

Agricultural Sciences Teachers, Postsecondary, Farmers, Ranchers, and Other Agricultural Managers, First-Line Supervisors of Farming, Fishing, and Forestry Workers, Soil and Plant Scientists

15th Dec