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Advancing Experiential Learning of Food Science for Engineering Students to Meet Processing Innovation Demands in the Food Industry

This project is a United States of America Department of Agriculture (USDA) funded Research and Extension Experiences for Undergraduates (REEU) summer program at the University of Tennessee (UT) – Knoxville. The goal of the program is to advance experiential learning of food science for engineering students to meet processing innovation demands in the food industry.

The objectives of this REEU program are to: 1) increase these engineering students’ knowledge of the food science discipline; 2) develop students’ interest in pursuing graduate education and/or future careers in food processing and engineering; 3) help them understand the land-grant university missions, 4) enhance their soft skills necessary for future success in the food industry; and 5) provide post-program advising and networking to sustain our mentoring relationship.

Program highlights:

  • 8-week research/extension training opportunity
  • Mentoring Team
    • Multi-disciplinary team
    • Four engineering faculty (chemical, agriculture, and food engineering)
    • Four food chemistry faculty (bioactives, lipids, biopolymers, and flavor)
    • Graduate students skilled in both engineering and chemistry
  • Weekly academic programs and professional development training
  • Networking with peers
  • $5,000 stipend
  • University housing provided
  • Travel costs reimbursed

Important dates:

  • Application close: 3/31/2022
  • Application review: Individual application will be reviewed within two weeks after receiving.
  • Award notification: Result will be notified within two weeks after individual application received.

Apply for the 2022 Program