Food, Nutrition and Health
Food Microbiology
3 credits
Roles of microorganisms in food production, preservation, spoilage, and foodborne disease; factors affecting growth, survival and inactivation of microorganisms in foods; methods for identifying, enumerating, and eliminating microorganisms in food-production environments.
Average
83.8%
Students
1435
Sections
11
Grade distribution. <50: 9, 50-54: 2, 55-59: 14, 60-63: 7, 64-67: 32, 68-71: 45, 72-75: 85, 76-79: 165, 80-84: 298, 85-89: 351, 90-100: 408.
Historical Averages
2014–2025
Lowest section avg
79.0%
Highest section avg
86.0%
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 12:00-13:00, Wed 12:00-13:00, Fri 12:00-13:00 | Patricia Hingston |
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