Food, Nutrition and Health
Introduction to Wine Science I
3 credits
Principles of viticulture, enology, and wine microbiology and chemistry; marketing, regulation and classification of wines from selected regions of the world; social, economic and health aspects of wine consumption; wine appreciation.
Average
77.6%
Students
4585
Sections
32
Grade distribution. <50: 58, 50-54: 102, 55-59: 170, 60-63: 244, 64-67: 343, 68-71: 415, 72-75: 499, 76-79: 516, 80-84: 730, 85-89: 686, 90-100: 801.
Historical Averages
2014–2025
Lowest section avg
70.3%
Highest section avg
87.0%
Terms offered
21
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 |
|---|---|---|---|---|
| 951 | Lecture | Open | Tue 13:00-15:00, Thu 13:00-15:00 | Jay Martiniuk |
| L01 | Laboratory | Open | Tue 15:00-16:00 | Jay Martiniuk |
| L02 | Laboratory | Full | Tue 15:00-16:00 | Jay Martiniuk |
| L03 | Laboratory | Open | Thu 15:00-16:00 | Jay Martiniuk |
| L04 | Laboratory | Open | Thu 15:00-16:00 | Jay Martiniuk |
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