University of Vermont

UVM Course Directory

NFS 203 – Food Microbiology

Credits: 3.00

Course Description: 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.

CRN: 90042

Section: A

Enrolled/Seats: 68/81

Days Time Location
TR 11:40 - 12:55 STAFFORD HALL 101

Instructor(s): Todd Jay Pritchard

Meeting Dates: 28 Aug 2017 - 08 Dec 2017