Person

Jiajia Chen

Associate Professor | Food Science

Specialization: Food Engineering, multiphysics modeling, microwave processing, radiofrequency processing

Overview

For prospective students

Develop an applied and fundamental research program in food processing and engineering to improve food quality, safety, nutritional value, and thus human health. Develop a teaching program in food engineering that promotes students’ active learning and critical thinking through student-faculty engagement.

Research Focus

Food Engineering, Multiphysics Modeling

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 341 - Food Engineering
3 credit hour(s)

Units and dimensions, physical properties, transport processes, fluid flow, heat transfer, thermal and nonthermal preservation processes, refrigeration, freezing, evaporation, psychrometrics, mass transfer, membrane separations, and dehydration. Satisfies Volunteer Core Requirement: (EI)
Contact Hour Distribution: 2 hours and one 2-hour lab.

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 | Dia, Vermont Punongba

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: Dia, Vermont Punongba

FDSC 541 - Food Engineering
3 credit hour(s)

Transport processes in food engineering; unit operations; thermal and non-thermal processing of foods; food separations; processing and physicochemical properties of foods; calculations, design practices, and equipment used in food processing operations.

Contact Hour Distribution: 2 hours and one 2-hour lab. Credit Restriction: Students cannot receive credit for both 341 and 541.
Recommended Background: Basic calculus and physics.

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: Dia, Vermont Punongba | Lenaghan, Scott Christopher | Denes, Thomas Gardner

FDSC 690 - Innovations in Food-related Technologies
1 credit hour(s)

Will focus on procedures and regulations related to intellectual property.

Registration Restriction(s): Minimum student level – graduate.

FDSC 691 - Current Topics in Food Science Research
1 - 3 credit hours

Critical review of current challenges and research literature and applying fundamental knowledge for creative problem solving. The title, description, and credit hours of the special topics will be shown on Schedule of Classes before the start of the registration for the semester.

Repeatability: May be repeated, maximum 9 hours.
Registration Restriction(s): minimum student level – graduate.

Other Instructors: Wu, Tao

Picture of Jiajia Chen
212 Food Science Building
2510 River Dr.
Knoxville, TN 37996-4539
Education and Training
  • Doctorate, Agriculture, General, Univ Nebraska Lincoln*, 2015

Jiajia Chen

Associate Professor | Food Science
Picture of Jiajia Chen image
212 Food Science Building
2510 River Dr.
Knoxville, TN 37996-4539
Education and Training
  • Doctorate, Agriculture, General, Univ Nebraska Lincoln*, 2015
Overview

For prospective students

Develop an applied and fundamental research program in food processing and engineering to improve food quality, safety, nutritional value, and thus human health. Develop a teaching program in food engineering that promotes students’ active learning and critical thinking through student-faculty engagement.

Research Focus

Food Engineering, Multiphysics Modeling

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 341 - Food Engineering
3 credit hour(s)

Units and dimensions, physical properties, transport processes, fluid flow, heat transfer, thermal and nonthermal preservation processes, refrigeration, freezing, evaporation, psychrometrics, mass transfer, membrane separations, and dehydration. Satisfies Volunteer Core Requirement: (EI)
Contact Hour Distribution: 2 hours and one 2-hour lab.

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 | Dia, Vermont Punongba

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: Dia, Vermont Punongba

FDSC 541 - Food Engineering
3 credit hour(s)

Transport processes in food engineering; unit operations; thermal and non-thermal processing of foods; food separations; processing and physicochemical properties of foods; calculations, design practices, and equipment used in food processing operations.

Contact Hour Distribution: 2 hours and one 2-hour lab. Credit Restriction: Students cannot receive credit for both 341 and 541.
Recommended Background: Basic calculus and physics.

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: Dia, Vermont Punongba | Lenaghan, Scott Christopher | Denes, Thomas Gardner

FDSC 690 - Innovations in Food-related Technologies
1 credit hour(s)

Will focus on procedures and regulations related to intellectual property.

Registration Restriction(s): Minimum student level – graduate.

FDSC 691 - Current Topics in Food Science Research
1 - 3 credit hours

Critical review of current challenges and research literature and applying fundamental knowledge for creative problem solving. The title, description, and credit hours of the special topics will be shown on Schedule of Classes before the start of the registration for the semester.

Repeatability: May be repeated, maximum 9 hours.
Registration Restriction(s): minimum student level – graduate.

Other Instructors: Wu, Tao