University of Vermont

UVM Course Directory

NFS 205 – Functional Foods:Prncpl & Tech

Credits: 3.00

Course Description: Examines the constituents that make food products functional and provides laboratory techniques needed to create a functional food. Pre/co-requisites: NFS 153, NFS 154, or Instructor permission.

CRN: 93730

Section: A

Enrolled/Seats: 20/38

Days Time Location
TR 13:15 - 14:30 ROWELL N/A HLTH 102

Instructor(s): Ming Ruo Guo

Meeting Dates: 28 Aug 2017 - 08 Dec 2017