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 email@example.com Courses
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
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
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