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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 421 - Food Microbiology
3 credit hour(s)

Physical, chemical, and environmental factors moderating growth and survival of foodborne microorganisms. Pathogenic and spoilage microorganisms affecting quality of foods and their control. (Same as MICR 421.)

(RE) Prerequisite(s) : MICR 210 or BIOL 220 and BIOL 229.

Semesters Offered: Fall
FDSC 428 - Honors: Food Microbiology
3 credit hour(s)

Physical, chemical, and environmental factors moderating growth and survival of foodborne microorganisms. Pathogenic and spoilage microorganisms affecting quality of foods and their control.

(RE) Prerequisite(s) : MICR 210 or BIOL 220 and BIOL 229.

Semesters Offered: Fall
FDSC 429 - Food Microbiology Lab
2 credit hour(s)

Methods for examination, enumeration, cultivation, and identification of foodborne microorganisms.

(RE) Corequisite(s): FDSC 421.

Other Instructors: Golden, David A

Semesters Offered: Fall
FDSC 521 - Advanced Food Microbiology
3 credit hour(s)

Extrinsic and intrinsic factors associated with foods and food processing that relate to growth, survival, inhibition, detection, and recovery of foodborne pathogens and spoilage organisms; traditional and current approaches to microbiological food safety and quality.

(RE) Prerequisite(s) : 421 and 429.

Semesters Offered: Spring
FDSC 601 - Seminar
1 - 2 credit hours

Reports and directed discussion on research topics from current literature.

Repeatability: May be repeated. Maximum 4 hours.
Registration Restriction(s): Minimum student level - graduate.

Other Instructors: Lenaghan, Scott Christopher

Semesters Offered: Fall, Spring
MICR 421 - Food Microbiology
3 credit hour(s)

Physical, chemical, and environmental factors moderating growth and survival of foodborne microorganisms. Pathogenic and spoilage microorganisms affecting quality of foods and their control. (See FDSC 421.)

(RE) Prerequisite(s) : MICR 210 or BIOL 220 and BIOL 229.

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 421 - Food Microbiology
3 credit hour(s)

Physical, chemical, and environmental factors moderating growth and survival of foodborne microorganisms. Pathogenic and spoilage microorganisms affecting quality of foods and their control. (Same as MICR 421.)

(RE) Prerequisite(s) : MICR 210 or BIOL 220 and BIOL 229.

Semesters Offered: Fall
FDSC 428 - Honors: Food Microbiology
3 credit hour(s)

Physical, chemical, and environmental factors moderating growth and survival of foodborne microorganisms. Pathogenic and spoilage microorganisms affecting quality of foods and their control.

(RE) Prerequisite(s) : MICR 210 or BIOL 220 and BIOL 229.

Semesters Offered: Fall
FDSC 429 - Food Microbiology Lab
2 credit hour(s)

Methods for examination, enumeration, cultivation, and identification of foodborne microorganisms.

(RE) Corequisite(s): FDSC 421.

Other Instructors: Golden, David A

Semesters Offered: Fall
FDSC 521 - Advanced Food Microbiology
3 credit hour(s)

Extrinsic and intrinsic factors associated with foods and food processing that relate to growth, survival, inhibition, detection, and recovery of foodborne pathogens and spoilage organisms; traditional and current approaches to microbiological food safety and quality.

(RE) Prerequisite(s) : 421 and 429.

Semesters Offered: Spring
FDSC 601 - Seminar
1 - 2 credit hours

Reports and directed discussion on research topics from current literature.

Repeatability: May be repeated. Maximum 4 hours.
Registration Restriction(s): Minimum student level - graduate.

Other Instructors: Lenaghan, Scott Christopher

Semesters Offered: Fall, Spring
MICR 421 - Food Microbiology
3 credit hour(s)

Physical, chemical, and environmental factors moderating growth and survival of foodborne microorganisms. Pathogenic and spoilage microorganisms affecting quality of foods and their control. (See FDSC 421.)

(RE) Prerequisite(s) : MICR 210 or BIOL 220 and BIOL 229.

Semesters Offered: Fall
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