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
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Instructor Consent Required