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Aaron Smith

Professor | Agricultural and Resource Economics

Specialization: Corn, Cotton, Soybean, and Wheat Marketing and Farm Bill Policy

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 100 - Science of Food
3 credit hour(s)

Introduction to food science, basic principles of food science. Satisfies Volunteer Core Requirement: (NS)

Semesters Offered: Fall, Spring
FDSC 101 - Science of Food Ingredients
3 credit hour(s)

Ingredients in your food and their functions Satisfies Volunteer Core Requirement: (NS)

Semesters Offered: Fall
FDSC 110 - Fermented Foods of the World
3 credit hour(s)

Principles of food fermentation, fermented foods throughout the world, and health aspects of fermented foods. Satisfies Volunteer Core Requirement: (GCI)

Semesters Offered: Fall, Spring
FDSC 410 - Food Chemistry
3 credit hour(s)

Reactions of water, proteins, lipids, carbohydrates, minerals, enzymes, vitamins, and additives in foods.

(RE) Prerequisite(s) : CHEM 260.

Semesters Offered: Spring
FDSC 418 - Honors: Food Chemistry
3 credit hour(s)

Reactions of water, proteins, lipids, carbohydrates, minerals, enzymes, vitamins, and additives in foods.

(RE) Prerequisite(s) : CHEM 260.

Semesters Offered: Spring
FDSC 419 - Food Chemistry Lab
1 credit hour(s)

Interaction of water, proteins, lipids, carbohydrates, minerals, enzymes, vitamins, and additives in foods and methods of evaluation of chemical properties of foods. Satisfies Volunteer Core Requirement: (EI)
Contact Hour Distribution: One 2-hour lab.
(RE) Corequisite(s): FDSC 410 or FDSC 418.

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: Jones, Karen Guy | Wang, Toni | Williams, Rob | Wu, Tao | Burns, Sara | Golden, David A | Vierck, Kelly

Semesters Offered: Fall, Spring
FDSC 490 - Food Product Development
3 credit hour(s)

Food Science capstone course. Application of principles of food chemistry, food processing and engineering, food microbiology, food laws and regulations, sensory evaluation, and statistics in the development of a food product concept.

Contact Hour Distribution: 2 hours and one 3-hour lab.
Registration Restriction(s): Only open to food science majors with science concentration. Minimum student level – senior.

Other Instructors: Chen, Jiajia

Semesters Offered: Spring
FDSC 590 - Special Topics in Food Science
1 - 3 credit hours

Current topics can include critical review of current research and technology, and graduate resources and professionalism training.

Repeatability: May be repeated. Maximum 9 hours.

Other Instructors: Williams, Rob

Semesters Offered: Fall
Picture of Aaron Smith

865-974-7476

aaron.smith@utk.edu

325B Morgan Hall
2621 Morgan Circle Drive
Knoxville, TN 37996
Education and Training
  • Doctorate, Environmental/Environmental Health Engineering, University Of Arkansas, 2013
  • MS, Agricultural Business and Management, General, University Of Arkansas, 2010
  • BA, Agricultural Business and Management, General, University of Lethbridge, 2003
Responsible Area(s)
  • Agriculture and Natural Resources

Aaron Smith

Professor | Agricultural and Resource Economics
Picture of Aaron Smith image

865-974-7476

aaron.smith@utk.edu

325B Morgan Hall
2621 Morgan Circle Drive
Knoxville, TN 37996
Education and Training
  • Doctorate, Environmental/Environmental Health Engineering, University Of Arkansas, 2013
  • MS, Agricultural Business and Management, General, University Of Arkansas, 2010
  • BA, Agricultural Business and Management, General, University of Lethbridge, 2003
Responsible Area(s)
  • Agriculture and Natural Resources
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 100 - Science of Food
3 credit hour(s)

Introduction to food science, basic principles of food science. Satisfies Volunteer Core Requirement: (NS)

Semesters Offered: Fall, Spring
FDSC 101 - Science of Food Ingredients
3 credit hour(s)

Ingredients in your food and their functions Satisfies Volunteer Core Requirement: (NS)

Semesters Offered: Fall
FDSC 110 - Fermented Foods of the World
3 credit hour(s)

Principles of food fermentation, fermented foods throughout the world, and health aspects of fermented foods. Satisfies Volunteer Core Requirement: (GCI)

Semesters Offered: Fall, Spring
FDSC 410 - Food Chemistry
3 credit hour(s)

Reactions of water, proteins, lipids, carbohydrates, minerals, enzymes, vitamins, and additives in foods.

(RE) Prerequisite(s) : CHEM 260.

Semesters Offered: Spring
FDSC 418 - Honors: Food Chemistry
3 credit hour(s)

Reactions of water, proteins, lipids, carbohydrates, minerals, enzymes, vitamins, and additives in foods.

(RE) Prerequisite(s) : CHEM 260.

Semesters Offered: Spring
FDSC 419 - Food Chemistry Lab
1 credit hour(s)

Interaction of water, proteins, lipids, carbohydrates, minerals, enzymes, vitamins, and additives in foods and methods of evaluation of chemical properties of foods. Satisfies Volunteer Core Requirement: (EI)
Contact Hour Distribution: One 2-hour lab.
(RE) Corequisite(s): FDSC 410 or FDSC 418.

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: Jones, Karen Guy | Wang, Toni | Williams, Rob | Wu, Tao | Burns, Sara | Golden, David A | Vierck, Kelly

Semesters Offered: Fall, Spring
FDSC 490 - Food Product Development
3 credit hour(s)

Food Science capstone course. Application of principles of food chemistry, food processing and engineering, food microbiology, food laws and regulations, sensory evaluation, and statistics in the development of a food product concept.

Contact Hour Distribution: 2 hours and one 3-hour lab.
Registration Restriction(s): Only open to food science majors with science concentration. Minimum student level – senior.

Other Instructors: Chen, Jiajia

Semesters Offered: Spring
FDSC 590 - Special Topics in Food Science
1 - 3 credit hours

Current topics can include critical review of current research and technology, and graduate resources and professionalism training.

Repeatability: May be repeated. Maximum 9 hours.

Other Instructors: Williams, Rob

Semesters Offered: Fall