Spring 2027

You and Your Food: Farm to Table

Explores the global food supply from farm to table through ruminants, non-ruminants, insects, and agricultural materials, covering land use, environmental impacts, food waste, and health risks.

offering recorded2 credits
Recorded instructors · Spring 2027 Mark Richards

Summary

1 / 3

Recent recorded grades — Spring 2025: 3.76 GPA, 94.7% A/AB (n=19 letter grades); Spring 2026: 3.87 GPA, 93.3% A/AB (n=30 letter grades).

What you’ll be able to do

  • Discuss topics related to agriculture and food manufacturing

  • Identify unique aspects of ruminant animals that turn inedible plants and byproducts into human edible food with unique nutritional attributes

  • Describe the role of side-stream utilization and circular economy of food production.

  • Explain the role of alternative feedstuffs for animals in having a resilient food supply

  • Describe how animal tissues are converted to protein-rich ingredients uniquely enriched in ‘bioactive’ molecules

  • Describe how stabilization steps (a process or additive) convert protein-rich raw materials to food products, providing a diverse food supply

  • Evaluate the tension between extending shelf life to limit food waste and health concerns from utilizing certain ingredients

Source: UW Guide

Grade history

↗
average GPA
letter grades
A
AB
B
BC
C
D
F

All recorded terms · compare terms & instructors

Prerequisites

Course map

None

  • None
ANSCI 210

This is a best-effort interpretation; check the catalog requirements above.

Prerequisite text tree
  • None

Professors

Spring 2027

Recent recorded grades — Spring 2025: 3.76 GPA, 94.7% A/AB (n=19 letter grades); Spring 2026: 3.87 GPA, 93.3% A/AB (n=30 letter grades).

Historical instructors & teaching patterns

MARK RICHARDS is recorded teaching in Spring 2025, Spring 2026. Recorded history may be incomplete and does not establish a future schedule.

Recorded history may be incomplete and does not establish a future schedule.

Calendar & sections

Spring 2027

Schedule loads here as you scroll.

SectionModeEnrolled / capacityWaitlist
LEC 001Classroom Instruction0 / 350

Times are Central. Select a meeting for details; export includes recorded dates for the selected sections. Enrollment reflects scan time.

Meeting source records
Download part 1

Student experience

the class

Recent recorded grades — Spring 2025: 3.76 GPA, 94.7% A/AB (n=19 letter grades); Spring 2026: 3.87 GPA, 93.3% A/AB (n=30 letter grades).

difficulty & workload

No workload feedback recorded.

Topics

  • Ruminant and non-ruminant animals, including insects, and agricultural materials
  • Land usage, environmental impacts, food waste utilization, and health risks
  • Side-stream utilization and circular economy in food production
  • Conversion of animal tissues to protein-rich ingredients with bioactive molecules

Skills

  • Discussing topics related to agriculture and food manufacturing
  • Evaluating the tension between shelf-life extension and health concerns

Grades

Latest available · Spring 2026— not enough history to project Spring 2027.

average GPA
A / AB grades
letter grades
Instructor

Grade distribution · % of letter grades

A
AB
B
BC
C
D
F

Grades over time

Through Spring 2026

More grade details Grade mix, volume & source data

Where this course fits relative to

Latest available grades · Spring 2026 · all course levels

GPA

Higher than % of other courses in this group.

Course GPAs · red marks this course’s range

letter grades

More recorded grades than % of other courses in this group.

Typical course in this group: letter grades.

About this comparison

1280 courses over the same term, each with at least 30 recorded letter grades. Cross-listed courses count once. GPA is not a measure of difficulty or teaching quality. The typical course is the median by recorded grade count; tied values are not counted as lower. Grade counts describe course scale, not unique students or typical section size.

Descriptions compare GPA with this group’s average: at least 0.20 higher or lower; otherwise close to average. Section size uses median recorded enrollment: small up to 30, mid-sized 31–99, large 100+. Lectures and discussion/lab sections are described separately.

Sources & history

UW–Madison

Catalog & offerings

Descriptions, prerequisites, and recorded course offerings.

Catalog observation history

Observations at scan time; dates do not imply when a catalog change took effect.

Download part 1
Selected offering source records
ANSCI 210 · Spring 2027

You and Your Food: Farm to Table

Recorded 2026-10-14
Raw records 
[
  {
    "run_id": "20261014T203208-0851c9a1",
    "semester": "1274",
    "observed_at": "2026-10-14 17:50:09.728220+00:00",
    "offering_id": "1274:604:026885",
    "course_id": "ANSCI 210",
    "course_uid": "course_3b9d422bb62e766c9f6ded37",
    "term_id": "1274",
    "source_course_id": "026885",
    "source_subject_id": "604",
    "title": "You and Your Food: Farm to Table",
    "credits_min": 2,
    "credits_max": 2,
    "typically_offered": "Not Applicable"
  }
]
Rate My Professors

Student reviews

Original comments behind the course and instructor summaries.

Read original reviews

No records available.

Madgrades

Grade history

Recorded grade distributions by term, section, and instructor.

Explore recorded grades
Dataset & model

Recorded 2026-10-14

View the dataset on Hugging Face
Model outputs & technical records
Qwen/Qwen3.8-27B
LLM outputs across runs
Download part 1
Full model traces

Recorded model configuration, reasoning, and tool conversations.

Download part 1
Model & dataset provenance 
{
  "model": "Qwen/Qwen3.8-27B",
  "model_revision": "1d4bf0f2ff6012fd82039f2fa52739d0dd7c60c0",
  "task_version": "17",
  "output_id": "d3802035c4f90efe82fe93250a888dc4c90a6a70c9606c168a101e378284b2fe",
  "requirements_status": "valid",
  "dataset_revision": "fc1811fa52e581ea57a35c0cf3343f8740a8ffbf",
  "observed_at": "2026-10-14 17:50:09.728220+00:00"
}