Food, Nutrition and Health
Exploring Our Food
3 credits
Chemical and physical properties of foods; issues pertaining to safety, nutritive value and consumer acceptability; government regulations pertaining to food safety, quality and additives; preservation techniques and transformation of agricultural commodities to food products; foods of the future.
Average
80.7%
Students
8502
Sections
85
Grade distribution. <50: 95, 50-54: 235, 55-59: 199, 60-63: 296, 64-67: 362, 68-71: 497, 72-75: 658, 76-79: 691, 80-84: 1381, 85-89: 1514, 90-100: 2445.
Historical Averages
2014–2025
Lowest section avg
71.6%
Highest section avg
92.0%
Terms offered
22
Some grade ranges were withheld by UBC to protect student privacy and are not shown above.
Grade data from ubc-pair-grade-data.
| Section | Activity | Status | Time | Instructor |
|---|---|---|---|---|
| 921 | Lecture | Open | Tue 09:30-12:30, Thu 09:30-12:30 | Azita Madadi Noei |
| 942 | Lecture | Open | Tue 09:00-12:00, Thu 09:00-12:00 | Judy C. K. Chan |
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