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FS

North Carolina State University at Raleigh
3,056 grades48 courses17 professors10 terms

Department inferred from the subject code on each course. North Carolina State University at Raleigh does not publish a department field with its grade records.

3.63
average GPA across 3,056 grades
+9% vs. North Carolina State University at Raleigh overall (3.35)
93%
A or B
of 3,056 grades
2.3%
D, F or withdrew
A74.9%
B18.1%
Every term against the 3.63 department average 10 terms
Fall 2022Summer 2025
Most taken
FS 201
Introduction to Food Science
3.75
1,396 grades
+3% vs. dept
FS 250
Basics of Food Safety & Quality
3.30
140 grades
−9% vs. dept
FS 403
Analytical Techniques in Food & Bioprocessing Science
3.30
95 grades
−9% vs. dept
FS 416
Quality Control in Food and Bioprocessing
3.30
88 grades
−9% vs. dept
FS 402
Chemistry of Food and Bioprocessed Materials
3.43
86 grades
−6% vs. dept
FS 475
Problems and Design in Food and Bioprocessing Science
3.85
85 grades
+6% vs. dept
FS 591
Special Problems In Food Science
3.79
78 grades
+4% vs. dept
FS 471
Professionalism & Project Preparation in Food & Bioprocessing Science
3.68
73 grades
+2% vs. dept
Courses with a grade record · 48
200 level5300 level6400 level13500 level22700 level2
CourseDistributionGPAvs. deptGrades
200 level5 courses
FS 201 · Introduction to Food Science
3.75 +3% vs. dept 1,396
FS 221 · Discover: Chocolate, Coffee and Tea
3.86 +6% vs. dept 29
FS 222 · Discover: Conventional, Organic and Genetically Engineered Foods
3.26 −10% vs. dept 8
FS 231 · Principles of Food and Bioprocess Engineering
3.38 −7% vs. dept 65
FS 250 · Basics of Food Safety & Quality
3.30 −9% vs. dept 140
300 level6 courses
FS 322 · Muscle Foods and Eggs
2.78 −23% vs. dept 10
FS 324 · Milk and Dairy Products
3.26 −10% vs. dept 67
FS 325 · Introduction to Brewing Science and Technology
3.46 −5% vs. dept 13
FS 326 · Brewing Practices and Analyses
3.92 +8% vs. dept 4
FS 330 · Science of Food Preparation
3.52 −3% vs. dept 54
FS 331 · Principles of Food and Bioprocess Engineering
3.05 −16% vs. dept 39
400 level13 courses
FS 402 · Chemistry of Food and Bioprocessed Materials
3.43 −6% vs. dept 86
FS 403 · Analytical Techniques in Food & Bioprocessing Science
3.30 −9% vs. dept 95
FS 405 · Food Microbiology
3.49 −4% vs. dept 72
FS 406 · Food Microbiology Lab
3.73 +3% vs. dept 49
FS 416 · Quality Control in Food and Bioprocessing
3.30 −9% vs. dept 88
FS 421 · Food Preservation
3.05 −16% vs. dept 50
FS 427 · Brewing Equipment, Controls and Operations
3.35 −8% vs. dept 2
FS 435 · Food Safety Management Systems
3.81 +5% vs. dept 15
FS 453 · Food Laws and Regulations
3.89 +7% vs. dept 8
FS 462 · Postharvest Physiology
2.66 −27% vs. dept 14
FS 471 · Professionalism & Project Preparation in Food & Bioprocessing Science
3.68 +2% vs. dept 73
FS 475 · Problems and Design in Food and Bioprocessing Science
3.85 +6% vs. dept 85
FS 495 · Special Topics in Food Science
3.19 −12% vs. dept 7
500 level22 courses
FS 501 · Advanced Nutrition and Metabolism
3.68 +1% vs. dept 35
FS 502 · Chemistry of Food and Bioprocessed Materials
3.73 +3% vs. dept 25
FS 505 · Food Microbiology
3.66 +1% vs. dept 22
FS 506 · Food Microbiology Lab
3.96 +9% vs. dept 7
FS 516 · Quality Control in Food and Bioprocessing
3.80 +5% vs. dept 28
FS 520 · Pre-Harvest Food Safety
4.00 +10% vs. dept 8
FS 521 · Food Preservation
3.12 −14% vs. dept 21
FS 522 · Food Packaging
3.88 +7% vs. dept 17
FS 526 · Upstream Biomanufacturing Laboratory
2.33 −36% vs. dept 3
FS 530 · Post-Harvest Food Safety
3.88 +7% vs. dept 11
FS 535 · Food Safety Management Systems
3.91 +8% vs. dept 25
FS 540 · Food Safety and Public Health
3.67 +1% vs. dept 26
FS 550 · Food Industry Study Tour
3.87 +7% vs. dept 36
FS 553 · Food Laws and Regulations
3.92 +8% vs. dept 11
FS 554 · Lactation, Milk, and Nutrition
3.86 +6% vs. dept 25
FS 555 · Exercise Nutrition
3.45 −5% vs. dept 39
FS 557 · Nutraceuticals and Functional Foods
3.43 −6% vs. dept 7
FS 558 · Food Toxicology
3.78 +4% vs. dept 6
FS 562 · Postharvest Physiology
3.60 −1% vs. dept 11
FS 567 · Sensory Analysis of Foods
3.75 +3% vs. dept 40
FS 580 · Professional Development and Ethics in Food Safety
3.75 +3% vs. dept 4
FS 591 · Special Problems In Food Science
3.79 +4% vs. dept 78
700 level2 courses
FS 741 · Thermal Processing of Foods
3.27 −10% vs. dept 30
FS 780 · Seminar In Food Science
3.93 +8% vs. dept 72
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