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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 222 - Vines and Wines
3 credit hour(s)

An introduction to the art and science of grape growing (viticulture) and winemaking (enology). From vineyard to bottle, students will explore the major factors that shape wine style and quality, including how decisions in the vineyard and winery influence the final product. Students will develop a strong understanding of how viticulture and enology come together to create the wines of the world. Perfect for aspiring enthusiasts and future professionals alike, this course serves as an essential primer for further study and a wide range of careers in the global viticulture and wine industry. (See PLSC 222) Credit Restriction: Students may not receive credit for both PLSC 222 and FDSC 222 Comments: Typically offered in fall semester.  Qualifying students participate in non-ingestive wine tasting.

Other Instructors: Sommer, Stephan

Semesters Offered: Fall
PLSC 222 - Vines and Wines
3 credit hour(s)

An introduction to the art and science of grape growing (viticulture) and winemaking (enology). From vineyard to bottle, students will explore the major factors that shape wine style and quality, including how decisions in the vineyard and winery influence the final product. Students will develop a strong understanding of how viticulture and enology come together to create the wines of the world. Perfect for aspiring enthusiasts and future professionals alike, this course serves as an essential primer for further study and a wide range of careers in the global viticulture and wine industry. (Same as FDSC 222) Credit Restriction: Students may not receive credit for both PLSC 222 and FDSC 222 Comments: Typically offered in fall semester. Qualifying students participate in non-ingestive wine tasting.

Other Instructors: Sommer, Stephan

Semesters Offered: Fall
PLSC 433 - Fruit Crops and Viticulture
3 credit hour(s)

Fundamental principles of biology and culture of small fruits, deciduous tree fruits, and grape vines, including morphology, physiology, distribution, utilization, propagation, production systems, harvesting, storage and processing.

Contact Hour Distribution: 2-hour lecture and one 2-hour lab
Recommended Background: PLSC 210, or working familiarity with general principles and practices of horticulture Comments: Offered spring semester

Other Instructors: Islam, Tabibul

Semesters Offered: Spring
Picture of Chris Boyer

865-974-5005

cboyer3@tennessee.edu

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

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 222 - Vines and Wines
3 credit hour(s)

An introduction to the art and science of grape growing (viticulture) and winemaking (enology). From vineyard to bottle, students will explore the major factors that shape wine style and quality, including how decisions in the vineyard and winery influence the final product. Students will develop a strong understanding of how viticulture and enology come together to create the wines of the world. Perfect for aspiring enthusiasts and future professionals alike, this course serves as an essential primer for further study and a wide range of careers in the global viticulture and wine industry. (See PLSC 222) Credit Restriction: Students may not receive credit for both PLSC 222 and FDSC 222 Comments: Typically offered in fall semester.  Qualifying students participate in non-ingestive wine tasting.

Other Instructors: Sommer, Stephan

Semesters Offered: Fall
PLSC 222 - Vines and Wines
3 credit hour(s)

An introduction to the art and science of grape growing (viticulture) and winemaking (enology). From vineyard to bottle, students will explore the major factors that shape wine style and quality, including how decisions in the vineyard and winery influence the final product. Students will develop a strong understanding of how viticulture and enology come together to create the wines of the world. Perfect for aspiring enthusiasts and future professionals alike, this course serves as an essential primer for further study and a wide range of careers in the global viticulture and wine industry. (Same as FDSC 222) Credit Restriction: Students may not receive credit for both PLSC 222 and FDSC 222 Comments: Typically offered in fall semester. Qualifying students participate in non-ingestive wine tasting.

Other Instructors: Sommer, Stephan

Semesters Offered: Fall
PLSC 433 - Fruit Crops and Viticulture
3 credit hour(s)

Fundamental principles of biology and culture of small fruits, deciduous tree fruits, and grape vines, including morphology, physiology, distribution, utilization, propagation, production systems, harvesting, storage and processing.

Contact Hour Distribution: 2-hour lecture and one 2-hour lab
Recommended Background: PLSC 210, or working familiarity with general principles and practices of horticulture Comments: Offered spring semester

Other Instructors: Islam, Tabibul

Semesters Offered: Spring
Web Presence
LinkedIn