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Charles Martinez

Assistant Professor | Agricultural and Resource Economics
Overview

Farm and Financial Management Livestock and Meat Economics

Research Focus

Farm and Financial Management Livestock and Meat Economics

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 430 - Sensory Evaluation of Food
3 credit hour(s)

Principles and procedures of sensory evaluation of food, methods of test analyses, physiological, psychological, and environmental factors affecting sensory perception. Satisfies Volunteer Core Requirement: (EI)
Contact Hour Distribution: 2 hours and 1 lab.
Recommended Background: A statistics course.

Semesters Offered: Spring
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: Wu, Tao | Jones, Karen Guy | Dia, Vermont Punongba

Semesters Offered: Spring
Picture of Charles Martinez

865-974-7414

cmart113@tennessee.edu

Google Scholar
314A Morgan Hall
2621 Morgan Circle Drive
Knoxville, TN 37996
Education and Training
  • PhD, Agricultural Economics, Texas A&M Univ Kingsville, 2019
Responsible Area(s)
  • Agriculture and Natural Resources
Web Presence
ORCID

Charles Martinez

Assistant Professor | Agricultural and Resource Economics
Picture of Charles Martinez image

865-974-7414

cmart113@tennessee.edu

Google Scholar
314A Morgan Hall
2621 Morgan Circle Drive
Knoxville, TN 37996
Education and Training
  • PhD, Agricultural Economics, Texas A&M Univ Kingsville, 2019
Responsible Area(s)
  • Agriculture and Natural Resources
Overview

Farm and Financial Management Livestock and Meat Economics

Research Focus

Farm and Financial Management Livestock and Meat Economics

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 430 - Sensory Evaluation of Food
3 credit hour(s)

Principles and procedures of sensory evaluation of food, methods of test analyses, physiological, psychological, and environmental factors affecting sensory perception. Satisfies Volunteer Core Requirement: (EI)
Contact Hour Distribution: 2 hours and 1 lab.
Recommended Background: A statistics course.

Semesters Offered: Spring
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: Wu, Tao | Jones, Karen Guy | Dia, Vermont Punongba

Semesters Offered: Spring
Web Presence
ORCID