Food, Nutrition and Health
Food Science Laboratory I
3 credits
Laboratory techniques used in food chemistry, microbiology and processing; statistical analysis and presentation of experimental data; scientific report writing. Enrolment restricted to Food Science students.
Average
81.0%
Students
304
Sections
14
Grade distribution. <50: 0, 50-54: 0, 55-59: 1, 60-63: 1, 64-67: 3, 68-71: 16, 72-75: 34, 76-79: 50, 80-84: 78, 85-89: 78, 90-100: 28.
Historical Averages
2014–2025
Lowest section avg
74.3%
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 |
|---|---|---|---|---|
| 001 | Laboratory | Open | Tue 13:00-17:00 | Patricia Hingston |
| 002 | Laboratory | Open | Tue 13:00-17:00 | Patricia Hingston |
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