CFS 320

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

Cincinnati State Technical and Community College · UGRD · Fall 2026

1 section

Catalog description

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

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Class #cincinnati_technical_and-0401Fall 2026UGRD

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