University of Vermont

Department of Nutrition and Food Sciences

Faculty - Todd Pritchard

Todd Pritchard, PhD, Senior Lecturer

  • PhD, Food Microbiology, University of Vermont, 1999
  • MS, Food Microbiology, University of Vermont, 1991
  • BS, Agricultural Biochemistry, University of Vermont, 1985
  • Dr. Pritchard's C.V. (PDF)
Professional Affliations
  • Member International Association for Food Protection


Contact Information

Email: Todd.Pritchard@uvm.edu
Phone: 802-656-0135

Office Location: 352 MLS Carrigan Wing


Office Hours: by appointment

Introduction

"Dr. Todd`s" philosophy of teaching: Teaching is not just about presenting new ideas and new information; it is also about relating the information to what a student already knows. Students are the reason we are here. They should be, and must be, our first priority.

Professional interests:

Todd Pritchard`s major area of interest is in the development and implementation of HACCP plans for small food producers.

Courses
  • NFS 033: What`s Brewing in Food Science
  • NFS 034: Servsafe Certification Course
  • NFS 153: Principles of Food Technology
  • NFS 154: Principles of Food Technology Lab
  • NFS 203: Food Microbiology
  • NFS 283: HACCP Theory and Application

 

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