FCS 301: FOOD SCIENCE TECH
California State University, Northridge
Prerequisites: FCS 201/L; BIO 215/L; CHEM 235/L. Study of the physical and chemical changes occurring in food during commercial operations and the principles and technical process involved in the production, processing, preservation, storage and distribution of foods. Control and utilization of micro-organisms in food, food laws and regulations, and the influence of processing on nutritional quality of foods are discussed.
Average GPA: 3.49
Grade distribution records: 359 students across 15 terms.
Grade distribution
| Grade | Students | Percent |
|---|---|---|
| A | 193 | 53.8% |
| A- | 39 | 10.9% |
| B+ | 32 | 8.9% |
| B | 32 | 8.9% |
| B- | 15 | 4.2% |
| C+ | 22 | 6.1% |
| C | 15 | 4.2% |
| C- | 5 | 1.4% |
| D+ | 2 | 0.6% |
| D | 3 | 0.8% |
| D- | 1 | 0.3% |
Based on 359 student grade records across 15 terms and 4 professors.
Instructors
- Rosalia Garcia-Torres 144 students, Average GPA 3.89
- Claudia E Fajardo-Lira 99 students, Average GPA 3.58
- Brittany Allison 78 students, Average GPA 2.85
- Ava Lara Mckay 17 students, Average GPA 3.40