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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 222 - Vines and Wines
3 credit hour(s)

An introduction to the art and science of grape growing (viticulture) and winemaking (enology). From vineyard to bottle, students will explore the major factors that shape wine style and quality, including how decisions in the vineyard and winery influence the final product. Students will develop a strong understanding of how viticulture and enology come together to create the wines of the world. Perfect for aspiring enthusiasts and future professionals alike, this course serves as an essential primer for further study and a wide range of careers in the global viticulture and wine industry. (See PLSC 222) Credit Restriction: Students may not receive credit for both PLSC 222 and FDSC 222 Comments: Typically offered in fall semester.  Qualifying students participate in non-ingestive wine tasting.

Other Instructors: Sommer, Stephan

Semesters Offered: Fall
PLSC 222 - Vines and Wines
3 credit hour(s)

An introduction to the art and science of grape growing (viticulture) and winemaking (enology). From vineyard to bottle, students will explore the major factors that shape wine style and quality, including how decisions in the vineyard and winery influence the final product. Students will develop a strong understanding of how viticulture and enology come together to create the wines of the world. Perfect for aspiring enthusiasts and future professionals alike, this course serves as an essential primer for further study and a wide range of careers in the global viticulture and wine industry. (Same as FDSC 222) Credit Restriction: Students may not receive credit for both PLSC 222 and FDSC 222 Comments: Typically offered in fall semester. Qualifying students participate in non-ingestive wine tasting.

Other Instructors: Sommer, Stephan

Semesters Offered: Fall
PLSC 433 - Fruit Crops and Viticulture
3 credit hour(s)

Fundamental principles of biology and culture of small fruits, deciduous tree fruits, and grape vines, including morphology, physiology, distribution, utilization, propagation, production systems, harvesting, storage and processing.

Contact Hour Distribution: 2-hour lecture and one 2-hour lab
Recommended Background: PLSC 210, or working familiarity with general principles and practices of horticulture Comments: Offered spring semester

Other Instructors: Islam, Tabibul

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 222 - Vines and Wines
3 credit hour(s)

An introduction to the art and science of grape growing (viticulture) and winemaking (enology). From vineyard to bottle, students will explore the major factors that shape wine style and quality, including how decisions in the vineyard and winery influence the final product. Students will develop a strong understanding of how viticulture and enology come together to create the wines of the world. Perfect for aspiring enthusiasts and future professionals alike, this course serves as an essential primer for further study and a wide range of careers in the global viticulture and wine industry. (See PLSC 222) Credit Restriction: Students may not receive credit for both PLSC 222 and FDSC 222 Comments: Typically offered in fall semester.  Qualifying students participate in non-ingestive wine tasting.

Other Instructors: Sommer, Stephan

Semesters Offered: Fall
PLSC 222 - Vines and Wines
3 credit hour(s)

An introduction to the art and science of grape growing (viticulture) and winemaking (enology). From vineyard to bottle, students will explore the major factors that shape wine style and quality, including how decisions in the vineyard and winery influence the final product. Students will develop a strong understanding of how viticulture and enology come together to create the wines of the world. Perfect for aspiring enthusiasts and future professionals alike, this course serves as an essential primer for further study and a wide range of careers in the global viticulture and wine industry. (Same as FDSC 222) Credit Restriction: Students may not receive credit for both PLSC 222 and FDSC 222 Comments: Typically offered in fall semester. Qualifying students participate in non-ingestive wine tasting.

Other Instructors: Sommer, Stephan

Semesters Offered: Fall
PLSC 433 - Fruit Crops and Viticulture
3 credit hour(s)

Fundamental principles of biology and culture of small fruits, deciduous tree fruits, and grape vines, including morphology, physiology, distribution, utilization, propagation, production systems, harvesting, storage and processing.

Contact Hour Distribution: 2-hour lecture and one 2-hour lab
Recommended Background: PLSC 210, or working familiarity with general principles and practices of horticulture Comments: Offered spring semester

Other Instructors: Islam, Tabibul

Semesters Offered: Spring