The Food Science and Technology Advisory Council will assist the Department in keeping informed concerning the needs of its various stakeholders and constituencies and will advise the Department on ways and means of improving its effectiveness. The Advisory Council will represent a variety of stakeholders with whom the department, through its teaching, research and extension programs, should interact. The Advisory Council will provide assistance in developing and/or securing resources which will enhance the department’s programs.


The functions of the Advisory Council include:

  1. Become familiar with the strengths and weaknesses of the Department’s teaching, research and extension programs.
  2. Meet with the Department Head, faculty and others in University administration to offer advice and counsel.


The Advisory Council will be comprised of up to 12 members appointed by the Department Head and one ex-officio member representing the Tennessee Department of Agriculture. Council members will be individuals currently or formerly engaged in activities concerned with the production, processing, preparation, packaging, safety, distribution, nutritional and/or sensory aspects of food. Members should generally reflect stakeholders and constituencies to whom the programs of the Department are most relevant. Members will not be representative of institutions but rather of individuals valued for their insight and counsel.

Members will serve three-year terms, except during the initial period when members will be appointed for one-, two-, and three-year terms. Members may be appointed for more than one term.


The Advisory Council will meet at least once each year. The Council will have an Executive Team consisting of a chair and chair-elect. The agenda for the meetings will be established jointly between the Department Head and the Executive Team. The meetings will be structured to maximize discussions among the Department faculty, UTIA administration, students and the Advisory Council.

Advisory Council Members​​