Person

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 201 - Professional Development
1 credit hour(s)

Professional development expectations and opportunities. Individual written and oral reports. Group discussions on careers and food companies.

Registration Restriction(s): Minimum student level – sophomore.

FDSC 241 - Food Preservation and Packaging
3 credit hour(s)

Principles, methods, and equipment used for preservation of foods.

Contact Hour Distribution: 2 hours lecture and 1 lab.

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: Wang, Toni | Dia, Vermont Punongba | Williams, Rob | Wu, Tao | Burns, Sara

FDSC 450 - Food Fermentation
3 credit hour(s)

Origin, biochemical pathways, microorganisms, and production processes involved in making fermented food products.

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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

Chris Boyer

Professor & Head | Agricultural and Resource Economics
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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 201 - Professional Development
1 credit hour(s)

Professional development expectations and opportunities. Individual written and oral reports. Group discussions on careers and food companies.

Registration Restriction(s): Minimum student level – sophomore.

FDSC 241 - Food Preservation and Packaging
3 credit hour(s)

Principles, methods, and equipment used for preservation of foods.

Contact Hour Distribution: 2 hours lecture and 1 lab.

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: Wang, Toni | Dia, Vermont Punongba | Williams, Rob | Wu, Tao | Burns, Sara

FDSC 450 - Food Fermentation
3 credit hour(s)

Origin, biochemical pathways, microorganisms, and production processes involved in making fermented food products.

Web Presence
Secret Link