Home > Person

Person

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 430 - Sensory Evaluation of Food
3 credit hour(s)

Principles and procedures of sensory evaluation of food, methods of test analyses, physiological, psychological, and environmental factors affecting sensory perception. Satisfies Volunteer Core Requirement: (EI)
Contact Hour Distribution: 2 hours and 1 lab.
Recommended Background: A statistics course.

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: Wu, Tao | Jones, Karen Guy | Dia, Vermont Punongba

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 430 - Sensory Evaluation of Food
3 credit hour(s)

Principles and procedures of sensory evaluation of food, methods of test analyses, physiological, psychological, and environmental factors affecting sensory perception. Satisfies Volunteer Core Requirement: (EI)
Contact Hour Distribution: 2 hours and 1 lab.
Recommended Background: A statistics course.

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: Wu, Tao | Jones, Karen Guy | Dia, Vermont Punongba

Semesters Offered: Spring