B.S. 1971 - The Ohio State University - Food Technology and Science
M.S. 1975 - The Ohio State University - Food Technology and Science; Minor, Microbiology
Ph.D. 1978 - The Ohio State University - Food Technology and Science; Minor, Nutrition

Associate Professor (with tenure) - University of Tennessee, Department of Food Science & Technology (61% College of Agricultural Science and Natural Resources, 39% Agricultural Experiment Station) 1984 - present

Assistant Professor - University of Tennessee, Department of Food Technology & Science, 1978 - 1984

Graduate Research Associate - The Ohio State University, Department of Horticulture, 1973 - 1978

1st Lieutenant and Instructor - U.S. Army Quartermaster School, Fort Lee, VA 1971 to 1973

6 in last 5 years

Mount, J.R. 2000. Evaluation of effectiveness of learning using web-based materials. Paper 39E-8. 2000 IFT Annual Meeting Book of Abstracts. Institute of Food Technologists. Chicago, IL.

Collins, J.L., J.R. Mount, C.A. Mullins, N. J. Morales, P.D. Angelino and P. Pangloli. 1999. Color, firmness and bacterial counts of fresh, cut green beans after selected rinse treatments and refrigerated storage Paper 7. Southern Regional IFT and Food Science Section of SAAS Book of Abstracts.

Mount, J.R., S. Kasraei and F.A. Draughon. 1999. Dimethyl dicarbonate and potassium sorbate effects on microbial growth in fresh salsa. Paper 22D-9. 1999 IFT Annual Meeting Book of Abstracts. Institute of Food Technologists. Chicago, IL.

Collins, J.L., Mount, J.R., Penfield, M.P. and Mullins, C.A. 1998. Adding value through convenience. Tenn. Agri Science. 186: 40.

Mount, J.R. 1998. Food processing and preservation: essential value-added steps for food safety. Tenn. Agri Science. 185: 22.

Biswal, R.N., L.R. Wilhelm, A. Rojas and J.R. Mount. 1997. Moisture diffusivity in osmotically concentrated diced sweet potato during air drying. Transactions of the ASAE. 40(5):1383-1390.

Interaction with other researchers on Multi-state project S-294 Postharvest Quality and Safety in Fresh-Cut Vegetables and Fruits

Grant 2000: Continued evaluation of effectiveness of learning web-based materials for use in college level food science course. Center for Undergraduate Excellence, The University of Tennessee

Grant 1999. Evaluation of effectiveness of learning web-based materials and cost of developing a web-based course. Center for Undergraduate Excellence, The University of Tennessee

Grant 1999-2000. Integration of food science experiments into the high school science classroom. Institute of Food Technologists. with R.L. van Laack and P. M. Davidson.

Presentations at TN Science Teachers’ Association, 1998, 1999 and 2000 and Teachers, Industry and the Environment Workshop on use of food science materials in the High School Science classroom

1. Collaborators - name, location

P.M. Davidson, F.A. Draughon, D.A. Golden, M.P. Penfield, R.L. van Laack,: Dept Food Science and Technology, University of Tennessee; E. Baldwin: (ARS-FL) Citrus & Subtropical Products Lab., Winter Haven; M. Barth: Redi-Cut Foods, Inc., Franklin Park, IL; J. Beaulieu: (ARS-LA) Southern Regional Research Center, New Orleans; J. Brecht: Horticultural Sciences Dept., Univ. of Florida, Gainesville; C. Sams: Dept Plant and Soil Sciences, University of Tennessee; K. Gross: (ARS-MD) Horticultural Crops Quality Lab., Beltsville, MD; L. Howard: Institute of Food Science & Engineering, Univ. of Arkansas, Fayetteville; D. Barrett, L. Harris Kader, Adel: Univ. of California, Davis; C.Y. Lee: Dept. of Food Science & Technology, Cornell Univ., Geneva; W. McGlynn: Food & Agricultural Products Center, Oklahoma State Univ., Stillwater; W. Prinyawiwatkul: Dept. of Food Science, Louisiana State Univ., Baton Rouge; G. Sapers: (ARS-PA) Eastern Regional Research Center, Philadelphia; T. Solomos: Dept. of Horticulture, Univ. of Maryland, College Park

Andres Garcia, Beth Ann Disney and Sarah Malone -current; Sima Kasraei and Jeff L. Womack - 1999; Laura Pippin - 1997; Amy Loewus - 1996