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: 68
Average GPA: 3.28 (B+)
Strict A Rate (No A-) : 50.17%
Average Withdrawal Rate: 1.33%
| Joell A Eifert | 2023 | 100.0% | 0.0% | 0.0% | 0.0% | 0.0% | 0.0% | 4.00 | 1 |
| William N Eigel | 2015 | 43.8% | 31.9% | 14.8% | 4.5% | 3.4% | 1.7% | 3.09 | 47 |
| Sean F O'keefe | 2024 | 86.1% | 9.1% | 3.2% | 0.7% | 0.6% | 0.4% | 3.81 | 15 |
| Matthew W Schroeder | 2016 | 42.3% | 39.1% | 13.5% | 1.5% | 1.4% | 2.2% | 3.19 | 3 |
| 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 |