Home > Person

Person

Vermont Punongba Dia

Associate Professor | Food Science

Specialization: Food Chemistry and Bioactives

Overview

Food bioactives such as phenolics and peptides and their mechanism of action associated with disease prevention and management.

Research Focus

Physicochemical characterization of food components and their associated health benefits

Research Questions
  • What are the mechanisms involved by which foods and food components can be used to prevent and manage diseases?
Courses
Below are courses taught during the current or past three academic years. Consult Timetable for the most current listing of courses and instructor(s).
FDSC 100 - Science of Food
3 credit hour(s)

Introduction to food science, basic principles of food science. Satisfies Volunteer Core Requirement: (NS)

Semesters Offered: Fall, Spring
FDSC 101 - Science of Food Ingredients
3 credit hour(s)

Ingredients in your food and their functions Satisfies Volunteer Core Requirement: (NS)

Semesters Offered: Fall
FDSC 110 - Fermented Foods of the World
3 credit hour(s)

Principles of food fermentation, fermented foods throughout the world, and health aspects of fermented foods. Satisfies Volunteer Core Requirement: (GCI)

Semesters Offered: Fall
FDSC 410 - Food Chemistry
3 credit hour(s)

Reactions of water, proteins, lipids, carbohydrates, minerals, enzymes, vitamins, and additives in foods.

(RE) Prerequisite(s) : CHEM 260.

Semesters Offered: Spring
FDSC 418 - Honors: Food Chemistry
3 credit hour(s)

Reactions of water, proteins, lipids, carbohydrates, minerals, enzymes, vitamins, and additives in foods.

(RE) Prerequisite(s) : CHEM 260.

Semesters Offered: Spring
FDSC 419 - Food Chemistry Lab
1 credit hour(s)

Interaction of water, proteins, lipids, carbohydrates, minerals, enzymes, vitamins, and additives in foods and methods of evaluation of chemical properties of foods. Satisfies Volunteer Core Requirement: (EI)
Contact Hour Distribution: One 2-hour lab.
(RE) Corequisite(s): FDSC 410 or FDSC 418.

Semesters Offered: Spring
FDSC 442 - Special Topics In Food Science
1 - 3 credit hours

Topics of current concern to the food industry.

Repeatability: May be repeated. Maximum 9 hours.

Other Instructors: Jones, Karen Guy | Chen, Jiajia

Semesters Offered: Fall, Spring
FDSC 442 - Special Topics In Food Science
1 - 3 credit hours

Topics of current concern to the food industry.

Repeatability: May be repeated. Maximum 9 hours.

Other Instructors: Jones, Karen Guy | Wang, Toni | Williams, Rob | Wu, Tao | Burns, Sara

Semesters Offered: Fall, Spring
FDSC 490 - Food Product Development
3 credit hour(s)

Food Science capstone course. Application of principles of food chemistry, food processing and engineering, food microbiology, food laws and regulations, sensory evaluation, and statistics in the development of a food product concept.

Contact Hour Distribution: 2 hours and one 3-hour lab.
Registration Restriction(s): Only open to food science majors with science concentration. Minimum student level – senior.

Other Instructors: Chen, Jiajia

Semesters Offered: Spring
FDSC 590 - Special Topics in Food Science
1 - 3 credit hours

Current topics can include critical review of current research and technology, and graduate resources and professionalism training.

Repeatability: May be repeated. Maximum 9 hours.

Other Instructors: Chen, Jiajia | Lenaghan, Scott Christopher | Denes, Thomas Gardner | Williams, Rob

Semesters Offered: Fall, Spring
Picture of Vermont Punongba Dia

865-974-7265

vdia@tennessee.edu

Google Scholar
209 Food Science Building
2510 River Dr.
Knoxville, TN 37996-4539
Education and Training
  • PhD, Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 2011
  • MS, Food Science, University of the Philippines, 2005
  • BS, Food Technology, University of the Philippines Los Banos, 2001
Lab Members
Ibtesam Sleem
Avery Ollis
Yuan Yuan
Joshua Samuel Saad
Bingqi Chen
Abby Rodriguez

Vermont Punongba Dia

Associate Professor | Food Science
Picture of Vermont Punongba Dia image

865-974-7265

vdia@tennessee.edu

Google Scholar
209 Food Science Building
2510 River Dr.
Knoxville, TN 37996-4539
Education and Training
  • PhD, Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 2011
  • MS, Food Science, University of the Philippines, 2005
  • BS, Food Technology, University of the Philippines Los Banos, 2001
Overview

Food bioactives such as phenolics and peptides and their mechanism of action associated with disease prevention and management.

Research Focus

Physicochemical characterization of food components and their associated health benefits

Research Questions
  • What are the mechanisms involved by which foods and food components can be used to prevent and manage diseases?
Courses
Below are courses taught during the current or past three academic years. Consult Timetable for the most current listing of courses and instructor(s).
FDSC 100 - Science of Food
3 credit hour(s)

Introduction to food science, basic principles of food science. Satisfies Volunteer Core Requirement: (NS)

Semesters Offered: Fall, Spring
FDSC 101 - Science of Food Ingredients
3 credit hour(s)

Ingredients in your food and their functions Satisfies Volunteer Core Requirement: (NS)

Semesters Offered: Fall
FDSC 110 - Fermented Foods of the World
3 credit hour(s)

Principles of food fermentation, fermented foods throughout the world, and health aspects of fermented foods. Satisfies Volunteer Core Requirement: (GCI)

Semesters Offered: Fall
FDSC 410 - Food Chemistry
3 credit hour(s)

Reactions of water, proteins, lipids, carbohydrates, minerals, enzymes, vitamins, and additives in foods.

(RE) Prerequisite(s) : CHEM 260.

Semesters Offered: Spring
FDSC 418 - Honors: Food Chemistry
3 credit hour(s)

Reactions of water, proteins, lipids, carbohydrates, minerals, enzymes, vitamins, and additives in foods.

(RE) Prerequisite(s) : CHEM 260.

Semesters Offered: Spring
FDSC 419 - Food Chemistry Lab
1 credit hour(s)

Interaction of water, proteins, lipids, carbohydrates, minerals, enzymes, vitamins, and additives in foods and methods of evaluation of chemical properties of foods. Satisfies Volunteer Core Requirement: (EI)
Contact Hour Distribution: One 2-hour lab.
(RE) Corequisite(s): FDSC 410 or FDSC 418.

Semesters Offered: Spring
FDSC 442 - Special Topics In Food Science
1 - 3 credit hours

Topics of current concern to the food industry.

Repeatability: May be repeated. Maximum 9 hours.

Other Instructors: Jones, Karen Guy | Chen, Jiajia

Semesters Offered: Fall, Spring
FDSC 442 - Special Topics In Food Science
1 - 3 credit hours

Topics of current concern to the food industry.

Repeatability: May be repeated. Maximum 9 hours.

Other Instructors: Jones, Karen Guy | Wang, Toni | Williams, Rob | Wu, Tao | Burns, Sara

Semesters Offered: Fall, Spring
FDSC 490 - Food Product Development
3 credit hour(s)

Food Science capstone course. Application of principles of food chemistry, food processing and engineering, food microbiology, food laws and regulations, sensory evaluation, and statistics in the development of a food product concept.

Contact Hour Distribution: 2 hours and one 3-hour lab.
Registration Restriction(s): Only open to food science majors with science concentration. Minimum student level – senior.

Other Instructors: Chen, Jiajia

Semesters Offered: Spring
FDSC 590 - Special Topics in Food Science
1 - 3 credit hours

Current topics can include critical review of current research and technology, and graduate resources and professionalism training.

Repeatability: May be repeated. Maximum 9 hours.

Other Instructors: Chen, Jiajia | Lenaghan, Scott Christopher | Denes, Thomas Gardner | Williams, Rob

Semesters Offered: Fall, Spring
Lab Members
Ibtesam Sleem
Avery Ollis
Yuan Yuan
Joshua Samuel Saad
Bingqi Chen
Abby Rodriguez