CFS 320 — Formulation and Ingredient Functionality 3 Credits. 1 Lecture Hour. 4 Lab Hours

A course on food formulation practices including analysis of ingredient functionality and the role of current food products in the delivery of a new value proposition. Topics include: product attributes and appeal, and nutrition and safety. Prerequisites: MAT 151 and CHE 110 (minimum grade C for both) and instructor consent View Sections Instructor Consent Required

Prerequisites: MAT 151, CHE 110