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Dr. Michael Davidson, a microbiologist who specializes in food safety, has been appointed as head of the Department of Food Science and Technology in the UT College of Agricultural Sciences and Natural Resources. Download this image

(KNOXVILLE, Tenn.) – A veteran professor in the University of Tennessee Department of Food Science and Technology has been appointed as head of the department.

Dr. Michael Davidson, a microbiologist who specializes in food safety – specifically the study of antimicrobials to combat well-known bacterial pathogens such as E. coli O157:H7, Salmonella, and Listeria – will lead the department, which includes 15 permanent and adjunct faculty and a total of 95 graduate and undergraduate students. The Department of Food Science and Technology is one of seven departments housed in the UT College of Agricultural Sciences and Natural Resources.

Davidson’s appointment is effective January 1, 2008; however,
he has been serving as interim head of the department since
Dr. Charles Goan was appointed to serve as interim dean of UT Extension in October 2005.

In announcing the appointment to faculty and staff, UT Vice President Dr. Joseph DiPietro, leader of the UT Institute of Agriculture, wrote “Dr. Davidson has done an outstanding job during his tenure as interim head, and we look forward to continuing to work with him in his permanent role.”

Davidson says his goals are to continue to raise the profile of the department’s research and outreach efforts while attracting talented students. “We have excellent research programs in microbiological food safety, food biopolymer chemistry and food preservation and quality. The focus is on methods to improve food product safety and quality. These programs mesh well with our outreach efforts to help ensure safe and high quality processing and food-handling practices for facilities that range from large manufacturers to small on-farm or in-home food preparation sites,” he said.

“Because of our excellent programs our students get a lot of practical experience solving real-world problems,” Davidson added.

Graduates of the department are well received by prospective employers. Davidson says entry-level food scientists routinely receive salaries well above $50,000, and those with a graduate degree fare even better.

Davidson holds a Ph.D. in food science and technology from Washington State University, an M.S. in food science and human nutrition from the University of Minnesota, and a B.S. in bacteriology from the University of Idaho. He is a fellow in both the American Academy of Microbiology and the Institute of Food Technologists. He has served on the editorial boards of numerous peer-reviewed scientific publications and is currently scientific co-editor of the Journal of Food Protection. In 2002-2003 Davidson was a reviewer for the National Academy of Sciences, Institute of Medicine. He is also the recipient of awards for teaching and service to professional societies.

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Contact:
Dr. Michael Davidson, (865) 974-7331, pmdavidson@utk.edu

Department of Food Science and Technology