University of Vermont

UVM Course Directory

NFS 054 – Basic Concepts of Foods Lab

Credits: 1.00

Course Description: Developing comprehension of scientific principles of food preparation through modification of standard recipes, manipulation of ingredients and techniques, and evaluation using sensory and objective methods. Prerequisites: NFS 053 or concurrent registration in NFS 053 or permission; Department majors only. Spring.

CRN: 10087

Section: B

Enrolled/Seats: 15/16

Days Time Location
T 13:15 - 16:15 MARSH LIFE SCI 233

Instructor(s): Amy Bell Trubek

Meeting Dates: 16 Jan 2018 - 04 May 2018