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Tao Wu

Associate Professor | Food Science

Specialization: Food Carbohydrate Chemistry

Overview

The overall research goal is to maximize the use of renewable and readily accessible carbohydrate feedstock in the food industry.

Research Focus

Food Carbohydrate Chemistry

Teaching Focus

(1) FDSC 415 and 516 Food Analysis. (2) FDSC 618 Structures and Functionalities of Polysaccharides.

Research Questions
  • How do carbohydrates interact with food/cell components and influence the quality, sensory, digestion, and health properties of foods? Which structures and properties are necessary for the functionalities of carbohydrates? How can we synthesize these carbohydrates in an economically feasible way?
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 415 - Food Analysis
4 credit hour(s)

Principles, methods, and techniques for qualitative and quantitative analyses of composition and physical, chemical, and biological properties of food and food ingredients. Satisfies Volunteer Core Requirement: (EI)
Contact Hour Distribution: 3 hours and one 2-hour lab.
(RE) Prerequisite(s) : CHEM 260.

Semesters Offered: Fall
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 | Burns, Sara | Dia, Vermont Punongba

Semesters Offered: Spring
FDSC 516 - Food Analysis
4 credit hour(s)

Principles, methods and techniques for qualitative and quantitative analyses of composition and physical, chemical, and biological properties of food and food ingredients.

Contact Hour Distribution: 3 hours and one 2-hour lab. Credit Restriction: Students cannot receive credit for both 415 and 516.

Semesters Offered: Fall
FDSC 618 - Structure and Functionality of Polysaccharides
3 credit hour(s)

Occurrence of polysaccharides and their role in nature, conformation and behavior in solutions, gelling mechanisms, and applications.

Recommended Background: Organic chemistry and food chemistry.
Registration Restriction(s): Minimum student level – graduate.

Semesters Offered: Spring
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: Chen, Jiajia

Semesters Offered: Spring
Picture of Tao Wu

865-974-0844

twu2@tennessee.edu

210 Food Science Building
2510 River Dr.
Knoxville, TN 37996-4539
Education and Training
  • Doctorate, Food Science, Univ of Tennessee Knoxville*, 2007
Lab Members
Min Li
Angela Marie Alvarez
Web Presence
Tao Wu's Lab

Tao Wu

Associate Professor | Food Science
Picture of Tao Wu image

865-974-0844

twu2@tennessee.edu

210 Food Science Building
2510 River Dr.
Knoxville, TN 37996-4539
Education and Training
  • Doctorate, Food Science, Univ of Tennessee Knoxville*, 2007
Overview

The overall research goal is to maximize the use of renewable and readily accessible carbohydrate feedstock in the food industry.

Research Focus

Food Carbohydrate Chemistry

Teaching Focus

(1) FDSC 415 and 516 Food Analysis. (2) FDSC 618 Structures and Functionalities of Polysaccharides.

Research Questions
  • How do carbohydrates interact with food/cell components and influence the quality, sensory, digestion, and health properties of foods? Which structures and properties are necessary for the functionalities of carbohydrates? How can we synthesize these carbohydrates in an economically feasible way?
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 415 - Food Analysis
4 credit hour(s)

Principles, methods, and techniques for qualitative and quantitative analyses of composition and physical, chemical, and biological properties of food and food ingredients. Satisfies Volunteer Core Requirement: (EI)
Contact Hour Distribution: 3 hours and one 2-hour lab.
(RE) Prerequisite(s) : CHEM 260.

Semesters Offered: Fall
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 | Burns, Sara | Dia, Vermont Punongba

Semesters Offered: Spring
FDSC 516 - Food Analysis
4 credit hour(s)

Principles, methods and techniques for qualitative and quantitative analyses of composition and physical, chemical, and biological properties of food and food ingredients.

Contact Hour Distribution: 3 hours and one 2-hour lab. Credit Restriction: Students cannot receive credit for both 415 and 516.

Semesters Offered: Fall
FDSC 618 - Structure and Functionality of Polysaccharides
3 credit hour(s)

Occurrence of polysaccharides and their role in nature, conformation and behavior in solutions, gelling mechanisms, and applications.

Recommended Background: Organic chemistry and food chemistry.
Registration Restriction(s): Minimum student level – graduate.

Semesters Offered: Spring
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: Chen, Jiajia

Semesters Offered: Spring
Lab Members
Min Li
Angela Marie Alvarez
Web Presence
Tao Wu's Lab