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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 421 - Food Microbiology
3 credit hour(s)

Physical, chemical, and environmental factors moderating growth and survival of foodborne microorganisms. Pathogenic and spoilage microorganisms affecting quality of foods and their control. (Same as MICR 421.)

(RE) Prerequisite(s) : MICR 210 or BIOL 220 and BIOL 229.

Semesters Offered: Fall
FDSC 428 - Honors: Food Microbiology
3 credit hour(s)

Physical, chemical, and environmental factors moderating growth and survival of foodborne microorganisms. Pathogenic and spoilage microorganisms affecting quality of foods and their control.

(RE) Prerequisite(s) : MICR 210 or BIOL 220 and BIOL 229.

Semesters Offered: Fall
FDSC 429 - Food Microbiology Lab
2 credit hour(s)

Methods for examination, enumeration, cultivation, and identification of foodborne microorganisms.

(RE) Corequisite(s): FDSC 421.

Other Instructors: Golden, David A

Semesters Offered: Fall
FDSC 521 - Advanced Food Microbiology
3 credit hour(s)

Extrinsic and intrinsic factors associated with foods and food processing that relate to growth, survival, inhibition, detection, and recovery of foodborne pathogens and spoilage organisms; traditional and current approaches to microbiological food safety and quality.

(RE) Prerequisite(s) : 421 and 429.

Semesters Offered: Spring
FDSC 601 - Seminar
1 - 2 credit hours

Reports and directed discussion on research topics from current literature.

Repeatability: May be repeated. Maximum 4 hours.
Registration Restriction(s): Minimum student level - graduate.

Other Instructors: Lenaghan, Scott Christopher

Semesters Offered: Fall, Spring
MICR 421 - Food Microbiology
3 credit hour(s)

Physical, chemical, and environmental factors moderating growth and survival of foodborne microorganisms. Pathogenic and spoilage microorganisms affecting quality of foods and their control. (See FDSC 421.)

(RE) Prerequisite(s) : MICR 210 or BIOL 220 and BIOL 229.

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
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 421 - Food Microbiology
3 credit hour(s)

Physical, chemical, and environmental factors moderating growth and survival of foodborne microorganisms. Pathogenic and spoilage microorganisms affecting quality of foods and their control. (Same as MICR 421.)

(RE) Prerequisite(s) : MICR 210 or BIOL 220 and BIOL 229.

Semesters Offered: Fall
FDSC 428 - Honors: Food Microbiology
3 credit hour(s)

Physical, chemical, and environmental factors moderating growth and survival of foodborne microorganisms. Pathogenic and spoilage microorganisms affecting quality of foods and their control.

(RE) Prerequisite(s) : MICR 210 or BIOL 220 and BIOL 229.

Semesters Offered: Fall
FDSC 429 - Food Microbiology Lab
2 credit hour(s)

Methods for examination, enumeration, cultivation, and identification of foodborne microorganisms.

(RE) Corequisite(s): FDSC 421.

Other Instructors: Golden, David A

Semesters Offered: Fall
FDSC 521 - Advanced Food Microbiology
3 credit hour(s)

Extrinsic and intrinsic factors associated with foods and food processing that relate to growth, survival, inhibition, detection, and recovery of foodborne pathogens and spoilage organisms; traditional and current approaches to microbiological food safety and quality.

(RE) Prerequisite(s) : 421 and 429.

Semesters Offered: Spring
FDSC 601 - Seminar
1 - 2 credit hours

Reports and directed discussion on research topics from current literature.

Repeatability: May be repeated. Maximum 4 hours.
Registration Restriction(s): Minimum student level - graduate.

Other Instructors: Lenaghan, Scott Christopher

Semesters Offered: Fall, Spring
MICR 421 - Food Microbiology
3 credit hour(s)

Physical, chemical, and environmental factors moderating growth and survival of foodborne microorganisms. Pathogenic and spoilage microorganisms affecting quality of foods and their control. (See FDSC 421.)

(RE) Prerequisite(s) : MICR 210 or BIOL 220 and BIOL 229.

Semesters Offered: Fall
Web Presence
LinkedIn
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