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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 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 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 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