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FST

College of Agricultural & Environmental Sciences · University of California-Davis

91,245 grades50 courses

Department and course prefixes as University of California-Davis lists them in its own catalog.

3.33

average GPA across 91,245 grades

+8% vs. University of California-Davis overall (3.08)

87%

A or B

of 91,245 grades

7.3%

D, F or withdrew

of 96,263 enrolled

A52.0%

B34.8%

C11.0%

Most taken

FST 010

Food Science, Folklore & Health

Introduction to Brewing & Beer

Introduction to Brewing & Beer

Principles of Food Science

Food Properties Laboratory

3.73

2,807 grades

+12% vs. dept

Courses with a grade record · 50

Developmental6 100 level31 200 level13

CourseDistributionGPAvs. deptGrades

Developmental6 courses

FST 001 · — Principles of Food Science

2.99 −10% vs. dept 3,934

FST 003 · — Introduction to Brewing & Beer

3.24 −3% vs. dept 14,260

FST 003V · — Introduction to Brewing & Beer

3.73 +12% vs. dept 5,496

FST 010 · — Food Science, Folklore & Health

3.44 +3% vs. dept 32,665

FST 050 · — Introduction to Food Preservation

3.27 −2% vs. dept 1,537

FST 055 · — Food in American Culture

3.82 +15% vs. dept 432

100 level31 courses

FST 100A · — Food Chemistry

2.89 −13% vs. dept 4,896

FST 100B · — Food Properties

3.14 −6% vs. dept 4,189

FST 100C · — Food Physical Chemistry

3.94 +18% vs. dept 47

FST 101A · — Food Chemistry Laboratory

3.24 −3% vs. dept 2,553

FST 101B · — Food Properties Laboratory

3.73 +12% vs. dept 2,807

FST 102A · — Malting & Brewing Science

3.37 +1% vs. dept 1,185

FST 102B · — Practical Malting & Brewing

3.66 +10% vs. dept 433

FST 103 · — Physical & Chemical Methods for Food Analysis

2.79 −16% vs. dept 1,035

FST 104 · — Food Microbiology

2.94 −12% vs. dept 3,757

FST 104L · — Food Microbiology Laboratory

3.53 +6% vs. dept 1,258

FST 107 · — Food Sensory Science

2.93 −12% vs. dept 370

FST 108

3.06 −8% vs. dept 150

FST 109 · — Principles of Quality Assurance in Food Processing

3.26 −2% vs. dept 1,033

FST 110A

3.17 −5% vs. dept 413

FST 110B

3.16 −5% vs. dept 378

FST 110L · — Food Processing Laboratory

3.58 +7% vs. dept 639

FST 114 · — Fermented Foods

3.33 −0% vs. dept 58

FST 115

2.88 −14% vs. dept 67

FST 117 · — Design & Analysis for Sensory Food Science

3.40 +2% vs. dept 1,416

FST 119 · — Chemistry & Technology of Milk & Dairy Products

2.83 −15% vs. dept 130

FST 120

2.82 −16% vs. dept 52

FST 123 · — Introduction to Enzymology

3.02 −9% vs. dept 584

FST 123L · — Enzymology Laboratory

3.42 +3% vs. dept 233

FST 127 · — Sensory Evaluation of Foods

3.24 −3% vs. dept 1,010

FST 128 · — Food Toxicology

2.81 −16% vs. dept 431

FST 131 · — Food Packaging

3.17 −5% vs. dept 128

FST 151

3.80 +14% vs. dept 102

FST 159 · — New Food Product Ideas

3.56 +7% vs. dept 276

FST 160 · — Food Product Development

3.66 +10% vs. dept 766

FST 190 · — Senior Seminar

3.94 +18% vs. dept 1,122

FST 198 · — Directed Group Study

3.65 +9% vs. dept 28

200 level13 courses

FST 201 · — Food Chemistry & Biochemistry

3.83 +15% vs. dept 364

FST 202 · — Physical Chemistry of Foods

3.86 +16% vs. dept 35

FST 203 · — Food Processing

3.83 +15% vs. dept 323

FST 204 · — Advanced Food Microbiology

3.52 +6% vs. dept 319

FST 213 · — Flavor Chemistry of Foods & Beverages

3.91 +17% vs. dept 10

FST 217 · — Advanced Food Sensory Science

3.76 +13% vs. dept 12

FST 219 · — Biochemistry, Microbiology & Technology of Cheeses of the World

3.43 +3% vs. dept 30

FST 227 · — Food Perception & the Chemical Senses

3.31 −1% vs. dept 10

FST 228 · — Sustainable Food Systems

3.85 +16% vs. dept 98

FST 230 · — Food & Gut Microbiota

3.82 +15% vs. dept 25

FST 250

3.63 +9% vs. dept 31

FST 250L

3.64 +9% vs. dept 11

FST 298 · — Group Study

3.79 +13% vs. dept 107

19 more FST courses appear in the catalog with no grade record yet.

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