NUFS 151: Food Microbiology
San Jose State University
Role of microorganisms in foodborne illness, food quality, spoilage, and preservation. Control of microorganisms in foods. Methods to enumerate, identify, and characterize microorganisms in foods. Prerequisite(s): MICR 101.
Average GPA: 3.33
Grade distribution records: 171 students across 7 terms.
Grade distribution
| Grade | Students | Percent |
|---|---|---|
| A+ | 19 | 11.1% |
| A | 54 | 31.6% |
| A- | 27 | 15.8% |
| B+ | 15 | 8.8% |
| B | 25 | 14.6% |
| B- | 10 | 5.8% |
| C+ | 4 | 2.3% |
| C | 5 | 2.9% |
| C- | 3 | 1.8% |
| D | 1 | 0.6% |
| D- | 2 | 1.2% |
| F | 6 | 3.5% |
Based on 171 student grade records across 7 terms and 1 professor.
Instructors
- Minh Dao Duong 171 students, Average GPA 3.33