University of Vermont

UVM Course Directory

Term: All Terms

Subject: Nutrition and Food Sciences

Course Number: 213

NFS 213 - Food Microbiology Lab

Introduces microbiological techniques such as Gram Stain, Streak for Isolation, dilutions, aseptic technique as well as means of identifying the microbial content of food products. Prerequisites: NFS 153, NFS 154, or Instructor permission. Co-requisite: NFS 203.