Spring 2027

Commercial Meat Processing

Covers principles and procedures for commercial manufacture of processed meat products, including sausage manufacturing, curing, smoking, freezing, and packaging.

offering recorded2 credits
Recorded instructors · Spring 2027 Jim Claus

Summary

1 / 2

Recent recorded grades — Fall 2019: 3.64 GPA, 63.6% A/AB (n=11 letter grades); Spring 2022: 3.50 GPA, 60.0% A/AB (n=10 letter grades); Spring 2023: 3.43 GPA, 71.4% A/AB (n=7 letter grades).

What you’ll be able to do

  • Summarize the various chemical and physical properties of meat and non-meat ingredients used to manufacture processed meats

  • Formulate various processed meats in compliance with governmental regulations

  • Identify basic meat processing principles

  • Demonstrate the ability to determine if a thermal processing procedure will produce a safe product

  • Recognize how various types of meat processing equipment operate

  • Summarize proper cleaning and sanitation procedures

Source: UW Guide 1 UW Guide 2

Grade history

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

All recorded terms · compare terms & instructors

Prerequisites

Course map

AN SCI/​FOOD SCI 305,FOOD SCI 410, or graduate/professional standing

ANSCI/FOODSCI 515

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

Prerequisite text tree

Professors

Spring 2027

No course-specific feedback yet.

Historical instructors & teaching patterns

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 / 150
LAB 301Classroom Instruction0 / 150
LAB 301Classroom Instruction0 / 150
LEC 001Classroom Instruction0 / 150

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 — Fall 2019: 3.64 GPA, 63.6% A/AB (n=11 letter grades); Spring 2022: 3.50 GPA, 60.0% A/AB (n=10 letter grades); Spring 2023: 3.43 GPA, 71.4% A/AB (n=7 letter grades).

difficulty & workload

No workload feedback recorded.

Topics

  • Commercial manufacture of processed meat products.
  • Sausage manufacturing, curing, smoking, freezing, and packaging.
  • Chemical and physical properties of meat and non-meat ingredients.
  • Operation of meat processing equipment.
  • Cleaning and sanitation procedures.

Skills

  • Formulating processed meats in compliance with governmental regulations.
  • Determining if a thermal processing procedure will produce a safe product.
  • Commercial manufacture of processed meat products including sausage manufacturing, curing, smoking, freezing, and packaging.

Grades

Latest available · Spring 2023— 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 2023

More grade details Grade mix, volume & source data

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/FOODSCI 515 · Spring 2027

Commercial Meat Processing

Recorded 2026-10-14
ANSCI/FOODSCI 515 · Spring 2027

Commercial Meat Processing

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": "1274:390:011888",
    "course_id": "ANSCI/FOODSCI 515",
    "course_uid": "course_6cb3a525dba08bc57a46be9a",
    "term_id": "1274",
    "source_course_id": "011888",
    "source_subject_id": "390",
    "title": "Commercial Meat Processing",
    "credits_min": 2,
    "credits_max": 2,
    "typically_offered": "Fall"
  },
  {
    "run_id": "20261014T203208-0851c9a1",
    "semester": "1274",
    "observed_at": "2026-10-14 17:50:09.728220+00:00",
    "offering_id": "1274:604:011888",
    "course_id": "ANSCI/FOODSCI 515",
    "course_uid": "course_6cb3a525dba08bc57a46be9a",
    "term_id": "1274",
    "source_course_id": "011888",
    "source_subject_id": "604",
    "title": "Commercial Meat Processing",
    "credits_min": 2,
    "credits_max": 2,
    "typically_offered": "Fall"
  }
]
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": "395bdd9a3314566e474da03134e7299426a96fce0263108fbe45efd24b139918",
  "requirements_status": "valid",
  "dataset_revision": "fc1811fa52e581ea57a35c0cf3343f8740a8ffbf",
  "observed_at": "2026-10-14 17:50:09.728220+00:00"
}