FCS 302: FOOD PRODUCT DEV
California State University, Northridge
Prerequisite: FCS 301. This course introduces students to the role of food chemistry, food microbiology, food processing and sensory evaluation in the process of developing new food products. This course provides students the opportunity to develop basic skills and gain experience in the theory and practice of developing food products. 6 hours lab per week.
Average GPA: 3.83
Grade distribution records: 105 students across 6 terms.
Grade distribution
| Grade | Students | Percent |
|---|---|---|
| A | 84 | 80.0% |
| A- | 12 | 11.4% |
| B+ | 2 | 1.9% |
| B | 4 | 3.8% |
| B- | 1 | 1.0% |
| D- | 1 | 1.0% |
| F | 1 | 1.0% |
Based on 105 student grade records across 6 terms and 1 professor.
Instructors
- Rosalia Garcia-Torres 84 students, Average GPA 3.85