
Course Detail
Nutrition and Food Sciences: Food Microbiology
NFS 203 OL1 (CRN: 61275)
3 Credit Hours
About NFS 203 OL1
Desirable and undesirable activities of bacteria in foods. Mechanisms of food-borne infection and intoxication. Laboratory methods to enumerate and identify microorganisms associated with food. Prerequisite: NFS 153 or Instructor permission. Co-requisite: NFS 213.
Instructor
Notes
Dates: May 22 - June 16, 2023; Asynchronous online
More Information
Section URL
https://www.uvm.edu/sites/default/files/Food%20Microbiology%20Syllabus.pdf
Section Description
This course is a course on evaluation of foods for microbial content as well as the development of measures to prevent/reduce/eliminate potential microbe related food borne illness. Positive uses of microbes in the production of foods (i.e. fermentation) will also be addressed.
Section Expectation
Generally speaking I utilize an active classroom approach. Students are expected to be present and to contribute their personal knowledge when called on. My goal is to increase your knowledge and to allow you to apply your knowledge to the factors involved with evaluating foods and in determining how to prevent food borne illness. I understand that this is the first, and most likely only, microbiology course which our Dietetics and NFS students will take. The emphasis of the course will be including making the materials relevant to a dietitian, nutritionist and/or food scientist. Students are empowered to ask questions about ideas and terms with which they are not familiar.
Evaluation
The course grading is based on a combination of lecture exams, as well as homework assignments. Exam formats may include multiple choice, short answer as well as out of class essay question(s). Homework assignments will be in the form of short answers/discussions which are meant to aid students in identifying important themes within the class. They may be fact based or reflective in nature. Extra credit is available in the form of community service and questions on exams.
Meetings
to
Location
Online (View Campus Map)
Important Dates
Note: These dates may change before registration begins.
Last Day to Add | |
---|---|
Last Day to Drop | |
Last Day to Withdraw with 50% Refund | |
Last Day to Withdraw with 25% Refund | |
Last Day to Withdraw |
Resources
Other courses you may be interested in…
Section | Title | Instructors | Dates | Days | Times | Credits | CRN |
---|---|---|---|---|---|---|---|
NFS 053 OL1 | Nutrition and Food Sciences: Basic Concepts of Foods |
| to | N/A | See Notes | 3 | 61389 |
NFS 196 Z1 | Nutrition and Food Sciences: Internship |
| to | N/A | See Notes | 1 - 18 | 61427 |
NFS 198 Z1 | Nutrition and Food Sciences: Undergraduate Research |
| to | N/A | See Notes | 1 - 18 | 61431 |
NFS 243 OL1 | Nutrition and Food Sciences: Advanced Nutrition |
| to | N/A | See Notes | 3 | 61029 |
NFS 296 Z1 | Nutrition and Food Sciences: Internship |
| to | N/A | See Notes | 1 - 18 | 61428 |
There are no courses that meet this criteria.