PhD Food Science at University of Tennessee, Knoxville

Programme overview

The PhD in Food Science is offered on the Knoxville campus with concentrations in Food Chemistry, Food Microbiology, Food Processing and Sensory Science. Students typically enter with a master's in food science or a closely related field.

Faculty: Herbert College of Agriculture | Department: Food Science | Duration: Minimum 72 graduate credit hours beyond the bachelor's degree, excluding master's thesis credit | Study mode: full-time | Location: Knoxville, TN, United States

What you will study

24 credit hours of doctoral research and dissertation, a 2-credit seminar, a research ethics course, at least 6 hours of statistics, at least 6 hours of core courses (e.g. Integrated Food Science, Food Colloids, Advanced Food Microbiology, Food Engineering), at least 6 hours outside the department, a comprehensive exam based on a research proposal, at least one term of teaching experience and a dissertation defense.

Official programme page

Application information

Entry requirements

Meet UT Graduate Council requirements; TOEFL or IELTS required for applicants whose native language is not English; written statement of educational and career goals; Graduate Rating Forms or letters of recommendation from at least three people. Admission is contingent upon faculty evaluation of GPA, GRE scores, rating forms, work experience and TOEFL or IELTS score. A master's degree is typical; applicants without one must demonstrate promise to complete a dissertation by the third semester.

Tuition is charged per credit, so the total depends on the modules you register for each year. Current fees are listed in the official fee schedule.

International graduate applicants on F and J visas: Fall online submission April 15 and file completion May 15; Spring June 15 and October 1; Summer October 15 and February 15. Departmental deadlines may be earlier.

Apply through the official page: https://gradschool.utk.edu/

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