The ACE “train the trainers” workshop was held in conjunction with the Institute for Advanced Composites Manufacturing Innovation (IACMI) and the UT–Oak Ridge Innovation Institute this summer. Continue reading ACE “train the trainers” event held at UT Knoxville
Physicians at the UTHSC Hamilton Eye Institute donated their services to restore sight to two dozen people during the fifth annual Ivan Marais Cataract-A-Thon. Continue reading The Gift of Sight
One UTC professor is working to speed up the time it takes to test food products and save people from unwanted bacteria. Continue reading Safety Check
By following a gut feeling and fueling it with hard work and passion, one UT Knoxville alumnus has successfully been curing, smoking and aging hams since 1973. Continue reading The King of Country Ham
A CIS resource consultant had a light bulb turn on, or maybe off, when he realized the amount of energy efficient opportunities that could be implemented in food industry operations. Continue reading Ah-Ha Moments
It’s more than a restaurant start-up story. It’s a passion for a hometown and a desire to see it revitalized. Continue reading Middle of Somewhere
What do you think of when you hear food allergy? Peanuts. One UT Martin alumna is working to combat the common allergy. Continue reading Going Nuts
UT Knoxville undergrads participate in the real-world experience provided by the Culinary Institute of Knoxville. Continue reading Full Circle at the Food Truck
In this Good Food issue of Our Tennessee, we celebrate food and drink for the times when strangers gather around tables to break bread and drink wine, then leave as friends, with memories made. Continue reading In the Summer 2022 Issue
A professor of food microbiology reveals the facts and myths behind ‘sell by’ and ‘use by’ dates. Continue reading What’s in a Date?
From the rolling mountains in the East to the fertile delta in the West, Tennessee contributes to the feeding of the world. Continue reading Tennessee Agriculture
Culinary medicine class prepares doctors with kitchen skills. Continue reading A Recipe for Health
Checkerboard Mild Cheddar, Game Day Sharp Cheddar, Smokey’s Smoked Gouda and Torchbearer Jalapeno. If you’re a fan of cheese and familiar with UT Knoxville, there’s no need to explain the iconic references. Continue reading All Vol Cheese: Made in Tennessee, Enjoyed Everywhere
Alliance of Women Philanthropists provides funding for UT Projects Continue reading Circle of Greater Good
We asked alumni to help us choose restaurants to visit in each city. Continue reading Local Favorites with Alumni
When Levita Mondie (Knoxville, ’93) won a chili cook-off in her Washington, D.C., neighborhood, she was as proud as any Top Chef victor Continue reading Eating Well
Tandy Wilson (Knoxville, ’00) is devoted to Nashville, where his family has lived for five generations. Nashville likes him, too, which was affirmed in a recent issue of Bon Appetit. Continue reading Son of the South
