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Kelly Vierck

Assistant Professor | Animal Science
Research Focus

We use a combination of basic and applied approaches to examine red meat quality, enhance the consumer eating experience, and reduce food waste through extending the shelf life of meat products.

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 169 - Introduction to Animal Products
3 credit hour(s)

The course will provide an overview of the animal product industries, covering topics in meat, dairy, egg, wool, and leather production. The class will include meat, dairy, and egg products as food; dairy processing, food safety, food quality, inspection, and basic processing techniques for meat, dairy and egg. Additionally, basic wool and leather production will be covered.

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: Wu, Tao | Dia, Vermont Punongba | Jain, Surangna

Semesters Offered: Spring
Picture of Kelly Vierck

kvierck@tennessee.edu

Google Scholar
Brehm Animal Science Bldg
2506 River Drive
Knoxville, TN 37996
Education and Training
  • PhD, Animal Science, Texas Tech University, 2020
  • MS, Animal Science, Kansas State University, 2017
  • BS, Food Science, Oklahoma State University, 2015
Web Presence
LinkedIn
Extension Publications

Kelly Vierck

Assistant Professor | Animal Science
Picture of Kelly Vierck image

kvierck@tennessee.edu

Google Scholar
Brehm Animal Science Bldg
2506 River Drive
Knoxville, TN 37996
Education and Training
  • PhD, Animal Science, Texas Tech University, 2020
  • MS, Animal Science, Kansas State University, 2017
  • BS, Food Science, Oklahoma State University, 2015
Research Focus

We use a combination of basic and applied approaches to examine red meat quality, enhance the consumer eating experience, and reduce food waste through extending the shelf life of meat products.

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 169 - Introduction to Animal Products
3 credit hour(s)

The course will provide an overview of the animal product industries, covering topics in meat, dairy, egg, wool, and leather production. The class will include meat, dairy, and egg products as food; dairy processing, food safety, food quality, inspection, and basic processing techniques for meat, dairy and egg. Additionally, basic wool and leather production will be covered.

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: Wu, Tao | Dia, Vermont Punongba | Jain, Surangna

Semesters Offered: Spring
Web Presence
LinkedIn
Extension Publications