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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 421 - Food Microbiology
3 credit hour(s)

Physical, chemical, and environmental factors moderating growth and survival of foodborne microorganisms. Pathogenic and spoilage microorganisms affecting quality of foods and their control. (Same as MICR 421.)

(RE) Prerequisite(s) : MICR 210 or BIOL 220 and BIOL 229.

Semesters Offered: Fall
FDSC 428 - Honors: Food Microbiology
3 credit hour(s)

Physical, chemical, and environmental factors moderating growth and survival of foodborne microorganisms. Pathogenic and spoilage microorganisms affecting quality of foods and their control.

(RE) Prerequisite(s) : MICR 210 or BIOL 220 and BIOL 229.

Semesters Offered: Fall
FDSC 429 - Food Microbiology Lab
2 credit hour(s)

Methods for examination, enumeration, cultivation, and identification of foodborne microorganisms.

(RE) Corequisite(s): FDSC 421.

Other Instructors: Golden, David A

Semesters Offered: Fall
FDSC 521 - Advanced Food Microbiology
3 credit hour(s)

Extrinsic and intrinsic factors associated with foods and food processing that relate to growth, survival, inhibition, detection, and recovery of foodborne pathogens and spoilage organisms; traditional and current approaches to microbiological food safety and quality.

(RE) Prerequisite(s) : 421 and 429.

Semesters Offered: Spring
FDSC 601 - Seminar
1 - 2 credit hours

Reports and directed discussion on research topics from current literature.

Repeatability: May be repeated. Maximum 4 hours.
Registration Restriction(s): Minimum student level - graduate.

Other Instructors: Lenaghan, Scott Christopher

Semesters Offered: Fall, Spring
MICR 421 - Food Microbiology
3 credit hour(s)

Physical, chemical, and environmental factors moderating growth and survival of foodborne microorganisms. Pathogenic and spoilage microorganisms affecting quality of foods and their control. (See FDSC 421.)

(RE) Prerequisite(s) : MICR 210 or BIOL 220 and BIOL 229.

Semesters Offered: Fall
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, General, 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, General, 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 421 - Food Microbiology
3 credit hour(s)

Physical, chemical, and environmental factors moderating growth and survival of foodborne microorganisms. Pathogenic and spoilage microorganisms affecting quality of foods and their control. (Same as MICR 421.)

(RE) Prerequisite(s) : MICR 210 or BIOL 220 and BIOL 229.

Semesters Offered: Fall
FDSC 428 - Honors: Food Microbiology
3 credit hour(s)

Physical, chemical, and environmental factors moderating growth and survival of foodborne microorganisms. Pathogenic and spoilage microorganisms affecting quality of foods and their control.

(RE) Prerequisite(s) : MICR 210 or BIOL 220 and BIOL 229.

Semesters Offered: Fall
FDSC 429 - Food Microbiology Lab
2 credit hour(s)

Methods for examination, enumeration, cultivation, and identification of foodborne microorganisms.

(RE) Corequisite(s): FDSC 421.

Other Instructors: Golden, David A

Semesters Offered: Fall
FDSC 521 - Advanced Food Microbiology
3 credit hour(s)

Extrinsic and intrinsic factors associated with foods and food processing that relate to growth, survival, inhibition, detection, and recovery of foodborne pathogens and spoilage organisms; traditional and current approaches to microbiological food safety and quality.

(RE) Prerequisite(s) : 421 and 429.

Semesters Offered: Spring
FDSC 601 - Seminar
1 - 2 credit hours

Reports and directed discussion on research topics from current literature.

Repeatability: May be repeated. Maximum 4 hours.
Registration Restriction(s): Minimum student level - graduate.

Other Instructors: Lenaghan, Scott Christopher

Semesters Offered: Fall, Spring
MICR 421 - Food Microbiology
3 credit hour(s)

Physical, chemical, and environmental factors moderating growth and survival of foodborne microorganisms. Pathogenic and spoilage microorganisms affecting quality of foods and their control. (See FDSC 421.)

(RE) Prerequisite(s) : MICR 210 or BIOL 220 and BIOL 229.

Semesters Offered: Fall