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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 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 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 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