University of Vermont

UVM Course Directory

NFS 154 – Principles Food Technology Lab

Credits: 1.00

Course Description: Experiential learning of principles of major modern food processing and preservation technologies, essential skills of food quality and safety assurance, and new product development. Prerequisite: NFS 054, NFS 153, or concurrent enrollment in NFS 153, organic chemistry; Department majors only.

CRN: 10180

Section: B

Enrolled/Seats: 13/15

Days Time Location
T 13:15 - 14:30 MARSH LIFE SCI 257

Instructor(s): Todd Jay Pritchard

Meeting Dates: 16 Jan 2018 - 04 May 2018