Food, Nutrition and Health
Microbiology of Food and Beverage Fermentation
3 credits
Fermentation methods, mechanism and microbiology of nonalcoholic fermented foods and alcoholic fermented beverages (beer, cider, sake).
Average
82.2%
Students
301
Sections
9
Grade distribution. <50: 0, 50-54: 3, 55-59: 5, 60-63: 4, 64-67: 20, 68-71: 11, 72-75: 22, 76-79: 28, 80-84: 59, 85-89: 84, 90-100: 65.
Historical Averages
2016–2025
Lowest section avg
73.1%
Highest section avg
90.6%
Terms offered
9
Grade data from ubc-pair-grade-data.
| Section | Activity | Status | Time | Instructor |
|---|---|---|---|---|
| 101 | Lecture | Full | Mon 12:00-13:00, Wed 12:00-13:00, Fri 12:00-13:00 | Vivien Measday |
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