Food, Nutrition and Health
Food Chemistry
3 credits
Chemical and physical properties and reactions of food constituents, including water, carbohydrates, proteins, lipids, minerals and vitamins.
Average
76.0%
Students
527
Sections
11
Grade distribution. <50: 1, 50-54: 5, 55-59: 3, 60-63: 37, 64-67: 34, 68-71: 63, 72-75: 87, 76-79: 74, 80-84: 101, 85-89: 82, 90-100: 22.
Historical Averages
2014–2025
Lowest section avg
72.7%
Highest section avg
83.7%
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 | Mon 10:30-12:00, Fri 10:30-12:00 | David KittsVasileios Kontogiorgos |
| D01 | Discussion | Open | Mon 13:00-14:00 | David KittsVasileios Kontogiorgos |
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