PKG 169: Food Packaging and Preservation
San Jose State University
This course investigates the interaction of food processing and packaging technology. Content includes food chemistry, microbiology in foods, food processing, and finally how packaging augments these areas in food protection and preservation. Prerequisite(s): PKG 107 or instructor consent.
Average GPA: 3.19
Grade distribution records: 66 students across 3 terms.
Grade distribution
| Grade | Students | Percent |
|---|---|---|
| A | 17 | 25.8% |
| A- | 6 | 9.1% |
| B+ | 2 | 3.0% |
| B | 24 | 36.4% |
| B- | 10 | 15.2% |
| C+ | 5 | 7.6% |
| C- | 2 | 3.0% |
Based on 66 student grade records across 3 terms and 2 professors.
Instructors
- Frederick J Yambrach 46 students, Average GPA 3.26
- Robert Salinas 20 students, Average GPA 3.03