Food, Nutrition and Health
Food Engineering
3 credits
Units and dimensions, mass balance, energy balance, steady state and transient heat flow, fluid handling and measurement.
Average
79.4%
Students
495
Sections
11
Grade distribution. <50: 7, 50-54: 2, 55-59: 5, 60-63: 8, 64-67: 32, 68-71: 31, 72-75: 49, 76-79: 74, 80-84: 113, 85-89: 93, 90-100: 72.
Historical Averages
2014–2025
Lowest section avg
73.2%
Highest section avg
86.6%
Terms offered
11
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 |
|---|---|---|---|---|
| 001 | Lecture | Open | Tue 11:00-12:30, Thu 11:00-12:30 | John Frostad |
| D01 | Discussion | Open | Mon 16:00-17:00 | John Frostad |
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