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Chris Boyer

Professor & Head | Agricultural and Resource Economics
Overview

My teaching and research programs focuses on farm business management decisions that help producers maximize profits and/or manage risk. The goal of these programs is to enhance the long-term economic sustainability of farm businesses in Tennessee and across the United States. I work with multidisciplinary teams of scientists and Extensions Specialists to identify relevant and important real-world questions and to develop practical solutions. This research enhances my teaching program of farm financial management, investment analysis of technology adoption, data analysis, and land valuation. I have co-developed an AREC study aboard course to Argentina focused on the their global agricultural supply chain.

Research Focus

Farm Business Management & Risk Management for crop and beef cattle producers

Teaching Focus

AREC 312: Rural Real Estate Appraisal; AREC 324: Applications of Quantitative Method; AREC 444: Agricultural Production Technology Management; AGNR 491: Agricultural Business of Argentina

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 Chris Boyer

865-974-5005

cboyer3@tennessee.edu

Google Scholar
ORCID: 0000-0002-1393-8589
Curriculum Vitae
308G Morgan Hall
2621 Morgan Circle Drive
Knoxville, TN 37996
Education and Training
  • Doctorate, Agricultural Business and Management, Oklahoma State University, 2011
  • MS, Agricultural Business and Management, Texas A&M Univ College Station, 2008
  • BS, Agricultural Business and Management, Texas A&M Univ College Station, 2006
Web Presence
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Chris Boyer

Professor & Head | Agricultural and Resource Economics
Picture of Chris Boyer image

865-974-5005

cboyer3@tennessee.edu

Google Scholar
ORCID: 0000-0002-1393-8589
Curriculum Vitae
308G Morgan Hall
2621 Morgan Circle Drive
Knoxville, TN 37996
Education and Training
  • Doctorate, Agricultural Business and Management, Oklahoma State University, 2011
  • MS, Agricultural Business and Management, Texas A&M Univ College Station, 2008
  • BS, Agricultural Business and Management, Texas A&M Univ College Station, 2006
Overview

My teaching and research programs focuses on farm business management decisions that help producers maximize profits and/or manage risk. The goal of these programs is to enhance the long-term economic sustainability of farm businesses in Tennessee and across the United States. I work with multidisciplinary teams of scientists and Extensions Specialists to identify relevant and important real-world questions and to develop practical solutions. This research enhances my teaching program of farm financial management, investment analysis of technology adoption, data analysis, and land valuation. I have co-developed an AREC study aboard course to Argentina focused on the their global agricultural supply chain.

Research Focus

Farm Business Management & Risk Management for crop and beef cattle producers

Teaching Focus

AREC 312: Rural Real Estate Appraisal; AREC 324: Applications of Quantitative Method; AREC 444: Agricultural Production Technology Management; AGNR 491: Agricultural Business of Argentina

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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