CFS 325 — Food Product Development 3 Credits. 1 Lecture Hour. 4 Lab Hours

A course that integrates culinary skills, food science knowledge, and effective use of functional ingredients to create high-quality and innovative food products. Topics include: general practices for food formulation, equipment use, and documentation. Prerequisites: CFS 320 (minimum grade C) and instructor consent View Sections Instructor Consent Required

Prerequisites: CFS 320