Food, Nutrition and Health
Food Analysis
3 credits
Principles of and procedures for analysis of the chemical and physical properties of food; proximate analysis; introduction to instrumental analysis; reporting and analysis of data.
Average
79.7%
Students
447
Sections
11
Grade distribution. <50: 1, 50-54: 4, 55-59: 5, 60-63: 8, 64-67: 17, 68-71: 37, 72-75: 39, 76-79: 67, 80-84: 111, 85-89: 87, 90-100: 54.
Historical Averages
2014–2025
Lowest section avg
73.8%
Highest section avg
85.6%
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 |
|---|---|---|---|---|
| 101 | Lecture | Open | Tue 09:30-11:00, Thu 09:30-11:00 | Tianxi Yang |
| D01 | Discussion | Open | Wed 11:00-12:00 | Tianxi Yang |
No course reviews yet. If you took this course, yours would be the first anyone reads.