Food, Nutrition and Health
Food Product Development
3 credits
Introduction to and application of concepts involved in food product formulation and development.
Average
80.5%
Students
571
Sections
11
Grade distribution. <50: 1, 50-54: 7, 55-59: 7, 60-63: 12, 64-67: 13, 68-71: 41, 72-75: 57, 76-79: 68, 80-84: 125, 85-89: 111, 90-100: 110.
Historical Averages
2014–2025
Lowest section avg
74.9%
Highest section avg
89.6%
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 | Wed 10:30-12:00, Fri 10:30-12:00 | Anubhav Pratap-Singh |
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