Food, Nutrition and Health
Food Science Laboratory III
6 credits
Integrated course designed to illustrate principles of research and product development in the food industry.
Average
86.3%
Students
210
Sections
11
Grade distribution. <50: 0, 50-54: 0, 55-59: 0, 60-63: 0, 64-67: 0, 68-71: 1, 72-75: 7, 76-79: 10, 80-84: 36, 85-89: 106, 90-100: 44.
Historical Averages
2014–2025
Lowest section avg
82.3%
Highest section avg
89.6%
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 | Fri 13:00-16:00 | Patricia Hingston |
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