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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 341 - Food Engineering
3 credit hour(s)

Units and dimensions, physical properties, transport processes, fluid flow, heat transfer, thermal and nonthermal preservation processes, refrigeration, freezing, evaporation, psychrometrics, mass transfer, membrane separations, and dehydration. Satisfies Volunteer Core Requirement: (EI)
Contact Hour Distribution: 2 hours and one 2-hour lab.

Semesters Offered: Fall
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: Dia, Vermont Punongba

Semesters Offered: Spring
FDSC 541 - Food Engineering
3 credit hour(s)

Transport processes in food engineering; unit operations; thermal and non-thermal processing of foods; food separations; processing and physicochemical properties of foods; calculations, design practices, and equipment used in food processing operations.

Contact Hour Distribution: 2 hours and one 2-hour lab. Credit Restriction: Students cannot receive credit for both 341 and 541.
Recommended Background: Basic calculus and physics.

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: Wang, Toni

Semesters Offered: Spring
FDSC 691 - Current Topics in Food Science Research
1 - 3 credit hours

Critical review of current challenges and research literature and applying fundamental knowledge for creative problem solving. The title, description, and credit hours of the special topics will be shown on Schedule of Classes before the start of the registration for the semester.

Repeatability: May be repeated, maximum 9 hours.
Registration Restriction(s): minimum student level – graduate.

Other Instructors: Wu, Tao

Semesters Offered: Fall, Spring, Summer
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
LinkedIn

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 341 - Food Engineering
3 credit hour(s)

Units and dimensions, physical properties, transport processes, fluid flow, heat transfer, thermal and nonthermal preservation processes, refrigeration, freezing, evaporation, psychrometrics, mass transfer, membrane separations, and dehydration. Satisfies Volunteer Core Requirement: (EI)
Contact Hour Distribution: 2 hours and one 2-hour lab.

Semesters Offered: Fall
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: Dia, Vermont Punongba

Semesters Offered: Spring
FDSC 541 - Food Engineering
3 credit hour(s)

Transport processes in food engineering; unit operations; thermal and non-thermal processing of foods; food separations; processing and physicochemical properties of foods; calculations, design practices, and equipment used in food processing operations.

Contact Hour Distribution: 2 hours and one 2-hour lab. Credit Restriction: Students cannot receive credit for both 341 and 541.
Recommended Background: Basic calculus and physics.

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: Wang, Toni

Semesters Offered: Spring
FDSC 691 - Current Topics in Food Science Research
1 - 3 credit hours

Critical review of current challenges and research literature and applying fundamental knowledge for creative problem solving. The title, description, and credit hours of the special topics will be shown on Schedule of Classes before the start of the registration for the semester.

Repeatability: May be repeated, maximum 9 hours.
Registration Restriction(s): minimum student level – graduate.

Other Instructors: Wu, Tao

Semesters Offered: Fall, Spring, Summer
Web Presence
LinkedIn
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