Pharmaceutical Sciences
Functional Foods
3 credits
Functional food concepts related to efficacy and safety; examples of bioactive component-disease relationships; natural health products; approval of functional food and health claims; the importance of clinical studies in support of efficacy for health claims; market determinants of functional foods. Credit will be granted for only one of PHAR_V 431 or FNH_V 402.
Average
84.2%
Students
29
Sections
3
Grade distribution. <50: 0, 50-54: 0, 55-59: 0, 60-63: 0, 64-67: 0, 68-71: 1, 72-75: 0, 76-79: 2, 80-84: 7, 85-89: 12, 90-100: 1.
Historical Averages
2023–2025
Lowest section avg
82.1%
Highest section avg
85.8%
Terms offered
3
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 | Full | Mon 10:00-11:00, Wed 10:00-11:00, Fri 10:00-11:00 | Jerzy Zawistowski |
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