Food, Nutrition and Health
Food Safety
3 credits
Microbial and chemical factors that underlie public health challenges in the food supply chain; prevalence and nature of organisms which cause foodborne diseases; approaches and technologies for improvement of food safety.
Average
83.9%
Students
439
Sections
10
Grade distribution. <50: 0, 50-54: 1, 55-59: 0, 60-63: 0, 64-67: 4, 68-71: 13, 72-75: 19, 76-79: 47, 80-84: 114, 85-89: 138, 90-100: 84.
Historical Averages
2014–2024
Lowest section avg
79.6%
Highest section avg
89.4%
Terms offered
10
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 | Lecture | Open | Tue 14:00-15:30, Thu 14:00-15:30 | Siyun Wang Kazun |
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