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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 210 - The Science of Brewing
3 credit hour(s)

Course Description. Historical and modern processes of brewing that results in desired flavor profiles of different styles of beer.

Other Instructors: O'Keefe, Sean

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 | Dia, Vermont Punongba

Semesters Offered: Fall
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: Dia, Vermont Punongba

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 210 - The Science of Brewing
3 credit hour(s)

Course Description. Historical and modern processes of brewing that results in desired flavor profiles of different styles of beer.

Other Instructors: O'Keefe, Sean

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 | Dia, Vermont Punongba

Semesters Offered: Fall
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: Dia, Vermont Punongba

Semesters Offered: Fall