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Rob Williams

Professor & Head | Food Science
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 210 - The Science of Brewing
3 credit hour(s)

Course Description. Historical and modern processes of brewing that results in desired flavor profiles of different styles of beer.

Other Instructors: O'Keefe, Sean

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 | Wang, Toni | Dia, Vermont Punongba

Semesters Offered: Fall
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

Semesters Offered: Fall
Picture of Rob Williams

865-974-7274

rcw@tennessee.edu

201C Food Science Building
2510 River Dr.
Knoxville, TN 37996-4539
Education and Training
  • PhD, Food Science and Technology, Other, Univ of Tennessee Knoxville*, 2001
  • MS, Food Science and Technology, Other, Univ of Tennessee Knoxville*, 1998
  • BS, Biology/Biological Sciences, General, Tennessee Tech University, 1994

Rob Williams

Professor & Head | Food Science
Picture of Rob Williams image

865-974-7274

rcw@tennessee.edu

201C Food Science Building
2510 River Dr.
Knoxville, TN 37996-4539
Education and Training
  • PhD, Food Science and Technology, Other, Univ of Tennessee Knoxville*, 2001
  • MS, Food Science and Technology, Other, Univ of Tennessee Knoxville*, 1998
  • BS, Biology/Biological Sciences, General, Tennessee Tech University, 1994
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 210 - The Science of Brewing
3 credit hour(s)

Course Description. Historical and modern processes of brewing that results in desired flavor profiles of different styles of beer.

Other Instructors: O'Keefe, Sean

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 | Wang, Toni | Dia, Vermont Punongba

Semesters Offered: Fall
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

Semesters Offered: Fall