University of Vermont

UVM Course Directory

NFS 053 – Basic Concepts of Foods

Credits: 3.00

Course Description: Study of the scientific aspects of food with emphasis on reasons for procedures used and phenomena occurring in food preparation. Spring.

CRN: 10669

Section: A

Enrolled/Seats: 90/150

Days Time Location
TR 11:40 - 12:55 ROWELL N/A HLTH 103

Instructor(s): Amy Bell Trubek

Meeting Dates: 16 Jan 2018 - 04 May 2018