FST-2014: Introduction to Food Science
Description: Fundamentals for food science and technology. Integration of basic principles of food safety, human nutrition, food spoilage, and sensory evaluation with the appropriate technology of food preservation and processing.
Pathways: N/A
Course Hours: 2 credits
Corequisites: N/A
Crosslist: N/A
Repeatability: N/A
Sections Taught: 14
Average GPA: 3.79 (rounds to A-)
Strict A Rate (No A-) : 83.18%
Average Withdrawal Rate: 0.27%
| Sean F O'keefe | 2024 | 86.4% | 8.7% | 3.3% | 0.9% | 0.4% | 0.3% | 3.81 | 10 |
| Rebekah J Miller | 2023 | 83.8% | 12.2% | 2.8% | 0.0% | 1.4% | 0.0% | 3.79 | 1 |
| Harry L Schonberger | 2021 | 62.0% | 20.4% | 11.1% | 3.7% | 1.9% | 0.9% | 3.32 | 1 |
| Eldon K Hurley | 2024 | 80.0% | 18.9% | 0.0% | 0.0% | 1.1% | 0.0% | 3.78 | 1 |
| Joell A Eifert | 2023 | 100.0% | 0.0% | 0.0% | 0.0% | 0.0% | 0.0% | 4.00 | 1 |