University of Vermont

UVM Course Directory

NFS 213 – Food Microbiology Lab

Credits: 1.00

Course Description: 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.

CRN: 94070

Section: C

Enrolled/Seats: 14/15

Days Time Location
MWF 10:50 - 11:40 MARSH LIFE SCI 257

Instructor(s): Todd Jay Pritchard

Meeting Dates: 28 Aug 2017 - 08 Dec 2017