The University of Tennessee Department of Food Science is the only food science program in the state that offers comprehensive programs giving students a strong mix of theoretical knowledge and hands-on experiences. Faculty research furthers the understanding of the food safety, physicochemical, sensory, quality, health, and engineering properties of foods. The department's strong network of stakeholders allow science-based best practices to be transferred to the food and beverage industry, government agencies, and entrepreneurs to help meet goals of providing safe, nutritious, and high-quality foods.