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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 415 - Food Analysis
4 credit hour(s)

Principles, methods, and techniques for qualitative and quantitative analyses of composition and physical, chemical, and biological properties of food and food ingredients. Satisfies Volunteer Core Requirement: (EI)
Contact Hour Distribution: 3 hours and one 2-hour lab.
(RE) Prerequisite(s) : CHEM 260.

Semesters Offered: Fall
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 | Burns, Sara | Dia, Vermont Punongba | Vierck, Kelly

Semesters Offered: Spring
FDSC 516 - Food Analysis
4 credit hour(s)

Principles, methods and techniques for qualitative and quantitative analyses of composition and physical, chemical, and biological properties of food and food ingredients.

Contact Hour Distribution: 3 hours and one 2-hour lab. Credit Restriction: Students cannot receive credit for both 415 and 516.

Semesters Offered: Fall
FDSC 618 - Structure and Functionality of Polysaccharides
3 credit hour(s)

Occurrence of polysaccharides and their role in nature, conformation and behavior in solutions, gelling mechanisms, and applications.

Recommended Background: Organic chemistry and food chemistry.
Registration Restriction(s): Minimum student level – graduate.

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: Chen, Jiajia

Semesters Offered: Spring
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 415 - Food Analysis
4 credit hour(s)

Principles, methods, and techniques for qualitative and quantitative analyses of composition and physical, chemical, and biological properties of food and food ingredients. Satisfies Volunteer Core Requirement: (EI)
Contact Hour Distribution: 3 hours and one 2-hour lab.
(RE) Prerequisite(s) : CHEM 260.

Semesters Offered: Fall
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 | Burns, Sara | Dia, Vermont Punongba | Vierck, Kelly

Semesters Offered: Spring
FDSC 516 - Food Analysis
4 credit hour(s)

Principles, methods and techniques for qualitative and quantitative analyses of composition and physical, chemical, and biological properties of food and food ingredients.

Contact Hour Distribution: 3 hours and one 2-hour lab. Credit Restriction: Students cannot receive credit for both 415 and 516.

Semesters Offered: Fall
FDSC 618 - Structure and Functionality of Polysaccharides
3 credit hour(s)

Occurrence of polysaccharides and their role in nature, conformation and behavior in solutions, gelling mechanisms, and applications.

Recommended Background: Organic chemistry and food chemistry.
Registration Restriction(s): Minimum student level – graduate.

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: Chen, Jiajia

Semesters Offered: Spring
Web Presence
LinkedIn
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