University of Vermont

UVM Course Directory

Term: All Terms

Subject: Nutrition and Food Sciences

Course Number: 203

NFS 203 - Food Microbiology

Desirable and undesirable activities of bacteria in foods. Mechanisms of food-borne infection and intoxication. Laboratory methods to enumerate and identify microorganisms associated with food. Prerequisite: NFS 153 or Instructor permission. Co-requisite: NFS 213.