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David Hughes

Professor | Agricultural and Resource 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 David Hughes

865-974-7463

dhughe17@tennessee.edu

227B Morgan Hall
2621 Morgan Circle Drive
Knoxville, TN 37996
Education and Training
  • PhD, Agricultural Economics, Washington State University, 1988
  • MS, Agricultural Economics, Clemson University, 1982
  • BA, History, Clemson University, 1978
Responsible Area(s)
  • Community Economic Development

David Hughes

Professor | Agricultural and Resource Economics
Picture of David Hughes image

865-974-7463

dhughe17@tennessee.edu

227B Morgan Hall
2621 Morgan Circle Drive
Knoxville, TN 37996
Education and Training
  • PhD, Agricultural Economics, Washington State University, 1988
  • MS, Agricultural Economics, Clemson University, 1982
  • BA, History, Clemson University, 1978
Responsible Area(s)
  • Community Economic Development
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