Fall 2026

Introduction to Meat Science and Technology

Introduction to meat science and technology covering the application of biological, technological, and economical principles to muscle tissue for food.

offering recorded4 credits

Recorded instructors · Fall 2026 Jim Claus

Summary

1 / 7

No specific workload or preparation details are provided in the single historical review for Marion Greaser.

Grade history

↗

average GPA
letter grades

All recorded terms · compare terms & instructors

Prerequisites

Course map

(ZOOLOGY/BIOLOGY/BOTANY 152 or ZOOLOGY/BIOLOGY 101 and 102) and (CHEM 103, 109, or 115) or graduate/professional standing

- - - BIOLOGY/BOTANY/ZOOLOGY 152
    - - BIOLOGY/ZOOLOGY 101
      - BIOLOGY/ZOOLOGY 102
      take all
    take one
  - take one
  take all
- graduate/professional standing
take one

ANSCI/FOODSCI 305 used by

ANSCI/FOODSCI 515

“Used by” includes alternatives; linked courses may have other requirements. This is a best-effort interpretation; check the catalog requirements above.

Prerequisite text tree

Any of
- All of
  - Any of
    - BIOLOGY/BOTANY/ZOOLOGY 152
    - All of
      - BIOLOGY/ZOOLOGY 101
      - BIOLOGY/ZOOLOGY 102
  - Any of
- graduate/professional standing

Professors

Fall 2026

Jim Claus

No course-specific feedback yet.

Historical instructors & teaching patterns

Historical reviews of Marion Greaser: Marion Greaser is described as friendly, knowledgeable, and approachable, providing helpful clarification when information was confusing. His teaching style successfully sparked student interest in meat science and muscle biology.

MARION GREASER is recorded teaching in Spring 2007, Spring 2008, Fall 2008, Spring 2010, Spring 2011, Spring 2012, Spring 2013. 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

Fall 2026

Schedule loads here as you scroll.

Section	Mode	Enrolled / capacity
LEC 001	Classroom Instruction	0 / 22
LAB 301	Classroom Instruction	0 / 22
LEC 001	Classroom Instruction	13 / 22
LAB 301	Classroom Instruction	13 / 22

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

Meeting source records

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Student experience

the class

Historical reviews for Marion Greaser describe a friendly, knowledgeable, and approachable instructor who helped spur interest in meat science and muscle biology.

Recent recorded grades — Fall 2023: 3.16 GPA, 37.5% A/AB (n=32 letter grades); Fall 2024: 3.00 GPA, 30.0% A/AB (n=10 letter grades); Fall 2025: 3.22 GPA, 50.0% A/AB (n=16 letter grades).

difficulty & workload

No specific workload or preparation details are provided in the single historical review for Marion Greaser.

Students found the historical instructor helpful when information was confusing, noting his approachability and knowledge.

Topics

Biological principles of muscle tissue
Technological applications in meat processing
Economical principles in food production

Skills

Application of biological, technological, and economical principles to muscle tissue for food

Grades

Latest available · Fall 2025— not enough history to project Fall 2026.

Grade distribution · % of letter grades

Grades over time

Through Fall 2025

More grade details Grade mix, volume & source data

Not enough comparable courses for Fall 2026 in UW–Madison.

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.

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Selected offering source records

ANSCI/FOODSCI 305 · Fall 2026

Introduction to Meat Science and Technology

Recorded 2026-09-07

ANSCI/FOODSCI 305 · Fall 2026

Introduction to Meat Science and Technology

Recorded 2026-09-07

Raw records

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    "course_id": "ANSCI/FOODSCI 305",
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    "term_id": "1272",
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    "source_subject_id": "390",
    "title": "Introduction to Meat Science and Technology",
    "credits_min": 4,
    "credits_max": 4,
    "typically_offered": "Spring"
  },
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    "run_id": "20260907T155543-ce3781c4",
    "semester": "1272",
    "observed_at": "2026-09-07 15:55:43.033547+00:00",
    "offering_id": "1272:604:011852",
    "course_id": "ANSCI/FOODSCI 305",
    "course_uid": "course_eaa2eeeb6f8f729ab7d0ffca",
    "term_id": "1272",
    "source_course_id": "011852",
    "source_subject_id": "604",
    "title": "Introduction to Meat Science and Technology",
    "credits_min": 4,
    "credits_max": 4,
    "typically_offered": "Spring"
  }
]

Rate My Professors

Student reviews

Original comments behind the course and instructor summaries.

Read original reviews

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Madgrades

Grade history

Recorded grade distributions by term, section, and instructor.

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Model outputs & technical records

nvidia/Qwen3.6-35B-A3B-NVFP4

LLM outputs across runs

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Full model traces

Recorded model configuration, reasoning, and tool conversations.

Download part 1

Model & dataset provenance

{
  "model": "nvidia/Qwen3.6-35B-A3B-NVFP4",
  "model_revision": "1355db6a052410cfd62085d94b58866fd0f2c3c5",
  "task_version": "14",
  "output_id": "76a71905b60a8f4f09b187dd5fe8fabbbe42ad85a3978fa64481a56337b175c1",
  "requirements_status": "valid",
  "dataset_revision": "e243353dcb7d79b7247ced91d69443ef4c2a6349",
  "observed_at": "2026-09-07 15:55:43.033547+00:00"
}