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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 201 - Professional Development
1 credit hour(s)

Professional development expectations and opportunities. Individual written and oral reports. Group discussions on careers and food companies.

Registration Restriction(s): Minimum student level – sophomore.

Semesters Offered: Spring
FDSC 241 - Food Preservation and Packaging
3 credit hour(s)

Principles, methods, and equipment used for preservation of foods.

Contact Hour Distribution: 2 hours lecture and 1 lab.

Semesters Offered: Fall, 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: Wang, Toni | Dia, Vermont Punongba | Williams, Rob | Wu, Tao | Burns, Sara

Semesters Offered: Fall, Spring
FDSC 450 - Food Fermentation
3 credit hour(s)

Origin, biochemical pathways, microorganisms, and production processes involved in making fermented food products.

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 201 - Professional Development
1 credit hour(s)

Professional development expectations and opportunities. Individual written and oral reports. Group discussions on careers and food companies.

Registration Restriction(s): Minimum student level – sophomore.

Semesters Offered: Spring
FDSC 241 - Food Preservation and Packaging
3 credit hour(s)

Principles, methods, and equipment used for preservation of foods.

Contact Hour Distribution: 2 hours lecture and 1 lab.

Semesters Offered: Fall, 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: Wang, Toni | Dia, Vermont Punongba | Williams, Rob | Wu, Tao | Burns, Sara

Semesters Offered: Fall, Spring
FDSC 450 - Food Fermentation
3 credit hour(s)

Origin, biochemical pathways, microorganisms, and production processes involved in making fermented food products.

Semesters Offered: Spring