Food, Nutrition and Health
Advances in Plant and Cell-Based Foods
3 credits
Examination of meat, egg, fish, and dairy analogues made using plants, recombinant proteins, and cell cultures, from the molecular to the macroscopic level. Relation of molecular details to physical and sensory properties. Health and sustainability impacts.
Average
88.7%
Students
37
Sections
2
Grade distribution. <50: 0, 50-54: 0, 55-59: 0, 60-63: 0, 64-67: 0, 68-71: 0, 72-75: 0, 76-79: 2, 80-84: 4, 85-89: 13, 90-100: 18.
Historical Averages
2024–2025
Lowest section avg
88.3%
Highest section avg
89.1%
Terms offered
2
Grade data from ubc-pair-grade-data.
| Section | Activity | Status | Time | Instructor |
|---|---|---|---|---|
| 001 | Lecture | Full | Tue 11:00-12:30, Thu 11:00-12:30 | Derek Dee |
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