Food, Nutrition and Health
Food Processing
3 credits
Preservation of tissue and fluid food systems by selected physical and chemical treatments with emphasis on product-process interactions.
Average
81.7%
Students
642
Sections
11
Grade distribution. <50: 5, 50-54: 2, 55-59: 5, 60-63: 19, 64-67: 14, 68-71: 33, 72-75: 46, 76-79: 57, 80-84: 126, 85-89: 139, 90-100: 172.
Historical Averages
2014–2025
Lowest section avg
75.6%
Highest section avg
88.6%
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 09:00-10:30, Fri 09:00-10:30 | Anubhav Pratap-Singh |
| D01 | Discussion | Open | Thu 09:00-10:00 | Anubhav Pratap-Singh |
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