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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 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 | Dia, Vermont Punongba | Williams, Rob

Semesters Offered: Fall
FDSC 504 - Research Planning
1 - 3 credit hours

Preliminary research and investigation of thesis research topic.

Grading Restriction: Satisfactory/No credit grading only.
Repeatability: May be repeated. Maximum 12 hours. Registration Restriction: Minimum student level - graduate.

Semesters Offered: Fall, Spring, Summer
FDSC 511 - Integrated Food Science
3 credit hour(s)

Critical review of the key principles of food lipid and protein chemistry and applications, using important commodities as examples; literature review in how processing impacts microbiological quality and compositional and functional property of food. Course will build on food science principles from undergraduate food chemistry and characterization, food microbiology and food processing courses.

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: Chen, Jiajia

Semesters Offered: Spring
FDSC 593 - Directed Studies
1 - 3 credit hours

Research on non-thesis topics chosen by student and major professor. Supervised experience in food industry or governmental laboratories.

Repeatability: May be repeated. Maximum 6 hours.
Registration Restriction(s): Minimum student level – graduate.

Semesters Offered: Fall, Spring, Summer
FDSC 603 - Research Planning
1 - 6 credit hours

Preliminary research and investigtion of dissertation research topic, and preparation of a research proposal.

Grading Restriction: Satisfactory/No credit grading only.
Repeatability: May be repeated. Maximum 18 hours. Credit Restriction: May not be used toward degree requirements.
Registration Restriction(s): Minimum student level - graduate.

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 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 | Dia, Vermont Punongba | Williams, Rob

Semesters Offered: Fall
FDSC 504 - Research Planning
1 - 3 credit hours

Preliminary research and investigation of thesis research topic.

Grading Restriction: Satisfactory/No credit grading only.
Repeatability: May be repeated. Maximum 12 hours. Registration Restriction: Minimum student level - graduate.

Semesters Offered: Fall, Spring, Summer
FDSC 511 - Integrated Food Science
3 credit hour(s)

Critical review of the key principles of food lipid and protein chemistry and applications, using important commodities as examples; literature review in how processing impacts microbiological quality and compositional and functional property of food. Course will build on food science principles from undergraduate food chemistry and characterization, food microbiology and food processing courses.

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: Chen, Jiajia

Semesters Offered: Spring
FDSC 593 - Directed Studies
1 - 3 credit hours

Research on non-thesis topics chosen by student and major professor. Supervised experience in food industry or governmental laboratories.

Repeatability: May be repeated. Maximum 6 hours.
Registration Restriction(s): Minimum student level – graduate.

Semesters Offered: Fall, Spring, Summer
FDSC 603 - Research Planning
1 - 6 credit hours

Preliminary research and investigtion of dissertation research topic, and preparation of a research proposal.

Grading Restriction: Satisfactory/No credit grading only.
Repeatability: May be repeated. Maximum 18 hours. Credit Restriction: May not be used toward degree requirements.
Registration Restriction(s): Minimum student level - graduate.

Semesters Offered: Fall, Spring, Summer
Web Presence
LinkedIn
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