University of Vermont

UVM Course Directory

NFS 153 – Principles of Food Technology

Credits: 3.00

Course Description: Food processing technologies and underlining principles of changes in microbiological quality and safety, chemical composition and nutritional value, and interaction of functional additives and ingredients. Prerequisite: NFS 043, NFS 053; organic chemistry. Spring.

CRN: 11350

Section: A

Enrolled/Seats: 40/108

Days Time Location
MWF 13:10 - 14:00 LAFAYETTE HALL L108

Instructor(s): Todd Jay Pritchard

Meeting Dates: 16 Jan 2018 - 04 May 2018