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Andrew Griffith

Professor | Agricultural and Resource Economics
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 100 - Science of Food
3 credit hour(s)

Introduction to food science, basic principles of food science. Satisfies Volunteer Core Requirement: (NS)

Semesters Offered: Fall, Spring
FDSC 101 - Science of Food Ingredients
3 credit hour(s)

Ingredients in your food and their functions Satisfies Volunteer Core Requirement: (NS)

Semesters Offered: Fall
FDSC 110 - Fermented Foods of the World
3 credit hour(s)

Principles of food fermentation, fermented foods throughout the world, and health aspects of fermented foods. Satisfies Volunteer Core Requirement: (GCI)

Semesters Offered: Fall, Spring
FDSC 410 - Food Chemistry
3 credit hour(s)

Reactions of water, proteins, lipids, carbohydrates, minerals, enzymes, vitamins, and additives in foods.

(RE) Prerequisite(s) : CHEM 260.

Semesters Offered: Spring
FDSC 418 - Honors: Food Chemistry
3 credit hour(s)

Reactions of water, proteins, lipids, carbohydrates, minerals, enzymes, vitamins, and additives in foods.

(RE) Prerequisite(s) : CHEM 260.

Semesters Offered: Spring
FDSC 419 - Food Chemistry Lab
1 credit hour(s)

Interaction of water, proteins, lipids, carbohydrates, minerals, enzymes, vitamins, and additives in foods and methods of evaluation of chemical properties of foods. Satisfies Volunteer Core Requirement: (EI)
Contact Hour Distribution: One 2-hour lab.
(RE) Corequisite(s): FDSC 410 or FDSC 418.

Semesters Offered: Spring
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: Jones, Karen Guy | Wang, Toni | Williams, Rob | Wu, Tao | Burns, Sara | Golden, David A | Vierck, Kelly

Semesters Offered: Fall, Spring
FDSC 490 - Food Product Development
3 credit hour(s)

Food Science capstone course. Application of principles of food chemistry, food processing and engineering, food microbiology, food laws and regulations, sensory evaluation, and statistics in the development of a food product concept.

Contact Hour Distribution: 2 hours and one 3-hour lab.
Registration Restriction(s): Only open to food science majors with science concentration. Minimum student level – senior.

Other Instructors: Chen, Jiajia

Semesters Offered: Spring
FDSC 590 - Special Topics in Food Science
1 - 3 credit hours

Current topics can include critical review of current research and technology, and graduate resources and professionalism training.

Repeatability: May be repeated. Maximum 9 hours.

Other Instructors: Williams, Rob

Semesters Offered: Fall
Picture of Andrew Griffith

931-486-2129

agriff14@tennessee.edu

102 MTREC
1000 Main Entrance Drive
Spring Hill, TN 37174
Education and Training
  • Doctorate, Agricultural Business and Management, Oklahoma State University, 2012
  • MS, Agricultural Business and Management, Univ of Tennessee Knoxville, 2009
  • BS, Agriculture, Tennessee Tech University, 2007
Responsible Area(s)
  • Agriculture and Natural Resources

Andrew Griffith

Professor | Agricultural and Resource Economics
Picture of Andrew Griffith image

931-486-2129

agriff14@tennessee.edu

102 MTREC
1000 Main Entrance Drive
Spring Hill, TN 37174
Education and Training
  • Doctorate, Agricultural Business and Management, Oklahoma State University, 2012
  • MS, Agricultural Business and Management, Univ of Tennessee Knoxville, 2009
  • BS, Agriculture, Tennessee Tech University, 2007
Responsible Area(s)
  • Agriculture and Natural Resources
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 100 - Science of Food
3 credit hour(s)

Introduction to food science, basic principles of food science. Satisfies Volunteer Core Requirement: (NS)

Semesters Offered: Fall, Spring
FDSC 101 - Science of Food Ingredients
3 credit hour(s)

Ingredients in your food and their functions Satisfies Volunteer Core Requirement: (NS)

Semesters Offered: Fall
FDSC 110 - Fermented Foods of the World
3 credit hour(s)

Principles of food fermentation, fermented foods throughout the world, and health aspects of fermented foods. Satisfies Volunteer Core Requirement: (GCI)

Semesters Offered: Fall, Spring
FDSC 410 - Food Chemistry
3 credit hour(s)

Reactions of water, proteins, lipids, carbohydrates, minerals, enzymes, vitamins, and additives in foods.

(RE) Prerequisite(s) : CHEM 260.

Semesters Offered: Spring
FDSC 418 - Honors: Food Chemistry
3 credit hour(s)

Reactions of water, proteins, lipids, carbohydrates, minerals, enzymes, vitamins, and additives in foods.

(RE) Prerequisite(s) : CHEM 260.

Semesters Offered: Spring
FDSC 419 - Food Chemistry Lab
1 credit hour(s)

Interaction of water, proteins, lipids, carbohydrates, minerals, enzymes, vitamins, and additives in foods and methods of evaluation of chemical properties of foods. Satisfies Volunteer Core Requirement: (EI)
Contact Hour Distribution: One 2-hour lab.
(RE) Corequisite(s): FDSC 410 or FDSC 418.

Semesters Offered: Spring
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: Jones, Karen Guy | Wang, Toni | Williams, Rob | Wu, Tao | Burns, Sara | Golden, David A | Vierck, Kelly

Semesters Offered: Fall, Spring
FDSC 490 - Food Product Development
3 credit hour(s)

Food Science capstone course. Application of principles of food chemistry, food processing and engineering, food microbiology, food laws and regulations, sensory evaluation, and statistics in the development of a food product concept.

Contact Hour Distribution: 2 hours and one 3-hour lab.
Registration Restriction(s): Only open to food science majors with science concentration. Minimum student level – senior.

Other Instructors: Chen, Jiajia

Semesters Offered: Spring
FDSC 590 - Special Topics in Food Science
1 - 3 credit hours

Current topics can include critical review of current research and technology, and graduate resources and professionalism training.

Repeatability: May be repeated. Maximum 9 hours.

Other Instructors: Williams, Rob

Semesters Offered: Fall
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