Food, Nutrition and Health
Food Science Laboratory II
3 credits
Laboratory techniques used in food analysis, food processing, sensory science and product development; statistical analysis and presentation of experimental data; scientific report writing. Enrolment restricted to Food Science students.
Average
82.0%
Students
297
Sections
14
Grade distribution. <50: 0, 50-54: 0, 55-59: 0, 60-63: 1, 64-67: 0, 68-71: 17, 72-75: 25, 76-79: 37, 80-84: 91, 85-89: 88, 90-100: 30.
Historical Averages
2014–2025
Lowest section avg
74.1%
Highest section avg
88.9%
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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