University of Vermont

Department of Nutrition and Food Sciences

NFS Facilities

Marsh Life Science Building Carrigan Wing

The Nutrition and Food Sciences faculty, staff and graduate student offices and laboratories have been housed in one location since January 2006 with the completion of the Carrigan Wing. The research space was specifically designed to meet the needs and requirements of our food scientists. Named after former College of Agriculture and Life Sciences Dean Joseph E. Carrigan (1942-1957) it was the first UVM building project to receive Silver LEED Certification(Leadership in Energy and Environmental Design).

Foods Lab and Foods Lab Prep Room

Located on the second floor of the Marsh Life Science Building the Foods Lab and Foods Lab prep room is where students will put into practice the principles learned in NFS 053, Basic Concepts of Foods and receive an overview of the cultural dimensions of food preparation, consumption and rituals in NFS 185, Food and Culture.

Teaching Lab

Located on the second floor of the Carrigan Wing the teaching lab is where students will focus on methods used to enumerate and identify micro-organisms associated with food in NFS 203, Food Microbiology.

Dr. Mingruo Guo's New Product Design Lab

Located on the second floor of the Carrigan Wing the focus of Dr. Guo's research here is on new product development, such as environmentally friendly wood finishes.

Dr. Paul Kindstedt's Lab

Located on the third floor of the Carrigan Wing Dr. Kindstedt's research interests relate to the chemistry, biochemistry, structure and function of cheese.

Dr.Mingruo Guo's Functional Foods Lab

Located on the third floor of the Carrigan Wing Dr. Guo's research here specializes in the area of functional foods such as goat-milk kefir.

Dr.Catherine Donnelly's Lab

Located on the third floor of the Carrigan Wing Dr. Donnelly's research is focused on microbiological safety of food, especially listeria monocytogenes.

Last modified March 06 2014 01:17 PM

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