NFS 2153 A (CRN: 10654)
Nutrition and Food Sciences: Principles of Food Technology
3 Credit Hours—Seats Available!
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About NFS 2153 A
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: CHEM 1580; organic chemistry.
Notes
Prereqs enforced by the system: CHEM 1580; NFS majors, and NFS minors only Open to Degree and PACE students
Section URL
https://www.uvm.edu/sites/default/files/Principles%20of%20Food%20Technology%20Syllabus.pdf
Section Description
This course is a course on the history of food preservation techniques, food quality, food safety and unit operations in the production of a food product.
Section Expectation
Generally speaking I utilize a question and answer format in class. You are expected to be present and to contribute your 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 the production and preservation of food products. 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 grading for the course is based on semester exams as well as a Final Exam. Exams may include both an in class set of questions in the form of multiple choice or True/False questions and a take home written portion.
Important Dates
Note: These dates may not be accurate for select courses during the Summer Session.
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