Assistant Professor
Department of Food Science and Technology, The University of Tennessee
Education
Ph.D. Food Science and Technology, Cornell University
B.S. Food Science and Technology, Alabama A&M University
Current Status
Francine Hollis is an assistant professor in the Department of Food Science and Technology at The University of Tennessee. Francine teaches Food Science courses such as Food Laws and Regulations and Special Topics in Food Science and Technology with an emphasis on Food Product Development. Her research interests include sensory perception, sensory evaluation methodology development, and retronasal and orthonasal smelling.