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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 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 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 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