MTSU ALERT: MTSU will remain closed Friday, March 6, due to weather. Classes are cancelled and offices closed. TSSAA games will proceed. Check for more information.
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Dr. Tony Johnston

Dr. Tony Johnston - Associate Professor (Food Science & Agribusiness), Enology Consultant
Ph.D. 1995 University of Arkansas. Department of Food Science, Enology
M.S. 1986 University of Arkansas. Department of Food Science, Vegetable Processing
B.S. 1980 University of Arkansas. Department of Geology, Major: Geophysics

109 Stark Agriculture Building
School of Agribusiness and Agriscience
Middle Tennessee State University
P.O. Box 5
Murfreesboro, TN 37132
(615) 898-2421

ABAS 2210 Introduction to Agricultural Engineering (3 credits) Prerequisite: MATH 141 or 300 or approval of instructor. Basic principles, mechanics, combustion engines, electricity, building construction, and machinery with applications of problem solving techniques.

ABAS 3810 Milk Processing and Marketing (3 credits) Prerequisite: SCI 100 or CHEM 111, 111L, 112, 112L. Biological, chemical, and physical properties of cow's milk and its value as an animal food source; techniques of processing and marketing; governmental regulations; laboratory testing.

ABAS 4100 Microcomputer Applications in Agriculture (3 credits) Prerequisite: CSCI 115 or INFS 220. Includes use of agricultural software, agricultural communications networks, computer dairy feeding systems, and farm record s.

ABAS 4200 Fruit and Vegetable Marketing (3 credits) Prerequisites: SCI 100 or BIOL 100 or approval of instructor. Basic biochemistry of respiration, handling techniques and practices, quality assessment and marketing of fruit and vegetable crops. Both domestic and international marketing of fruit and vegetable products discussed. Examines the economic impact of improper handling on both the local producer and the end user.

ABAS 4810 Food Science and Processing I (3 credits) Prerequisite: SCI 100 or CHEM 111, 111L, 112, 112L. Helps prepare students for employment in the area of food processing, preservation, sanitation, and marketing. Surveys the interrelationships between food raw materials and their methods of handling and manufacture.

ABAS 4820 Food Science and Processing II (3 credits) This course covers the processing of meats, milk products, eggs, seafood, cereal products, vegetables, fruits, and nuts. In addition, quality control procedures, sanitation, marketing, and analysis of food products will be discusses.

ABAS 4830 Food Quality Control (3 credits) Prerequisite: SCI 100 and BIOL 100 or approval of instructor. Quality control and sensory evaluation techniques utilized in food processing. Instrumental and physical methods of quality determination of raw and rocessed food products, hazard analysis and critical control point (HACCP), and quality philosophies employed in the industry. Sensory evaluation techniques and statistical analysis of evaluation results covered.