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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 169 - Introduction to Animal Products
3 credit hour(s)

The course will provide an overview of the animal product industries, covering topics in meat, dairy, egg, wool, and leather production. The class will include meat, dairy, and egg products as food; dairy processing, food safety, food quality, inspection, and basic processing techniques for meat, dairy and egg. Additionally, basic wool and leather production will be covered.

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: Wu, Tao | Dia, Vermont Punongba | Jain, Surangna

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 University , 2019
Responsible Area(s)
  • Agriculture and Natural Resources
Lab Members
Parker Wyatt
David Eli Mundy
Max Richardson
Mason Collins
Dikshya Aryal
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 University , 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 169 - Introduction to Animal Products
3 credit hour(s)

The course will provide an overview of the animal product industries, covering topics in meat, dairy, egg, wool, and leather production. The class will include meat, dairy, and egg products as food; dairy processing, food safety, food quality, inspection, and basic processing techniques for meat, dairy and egg. Additionally, basic wool and leather production will be covered.

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: Wu, Tao | Dia, Vermont Punongba | Jain, Surangna

Semesters Offered: Spring
Lab Members
Parker Wyatt
David Eli Mundy
Max Richardson
Mason Collins
Dikshya Aryal
Web Presence
ORCID