NUFS 103: Food Processing and Packaging I
San Jose State University
Principles and methods of food preservation/processing and packaging operations. Raw materials handling, effect of processing on nutritional value of foods, packaging and food additives. Recommended: College basic food preparation course. Prerequisite(s): CHEM 030B or CHEM 008 or instructor consent.
Average GPA: 3.54
Grade distribution records: 616 students across 16 terms.
Grade distribution
| Grade | Students | Percent |
|---|---|---|
| A+ | 63 | 10.2% |
| A | 238 | 38.6% |
| A- | 150 | 24.4% |
| B+ | 46 | 7.5% |
| B | 40 | 6.5% |
| B- | 30 | 4.9% |
| C+ | 8 | 1.3% |
| C | 14 | 2.3% |
| C- | 7 | 1.1% |
| D+ | 4 | 0.6% |
| D | 4 | 0.6% |
| D- | 2 | 0.3% |
| F | 10 | 1.6% |
Based on 616 student grade records across 16 terms and 2 professors.
Instructors
- Gabriela John Swamy 513 students, Average GPA 3.55
- Stephanie R Spencer 103 students, Average GPA 3.49