Chemistry of the Food Lipids
Graduate course covering chemical constitution, structures, reactions, stereochemistry, isolation, synthesis, and physical properties of fats and phospholipids.
Summary
Recent recorded grades — Fall 2015: 3.75 GPA, 90.0% A/AB (n=10 letter grades); Fall 2017: 3.67 GPA, 100.0% A/AB (n=15 letter grades); Fall 2019: 3.55 GPA, 81.8% A/AB (n=11 letter grades).
What you’ll be able to do
Write a clear and concise research paper
Improve oral communication by presenting major points of the research paper
Utilize software to illustrate a protein containing a bound lipid at atomic resolution.
Explain lipid functions in relation to varying environmental conditions and electron transfer reactions
Develop a detailed understanding of lipid analysis, lipid synthesis as well as digestion and transport of dietary lipids in different vertebrates.
Derive the likely volatiles to be generated during storage of any unsaturated fatty acid using the beta-scission of a linoleic acid hydro peroxide as a template
Determine if a given reaction is thermodynamically favorable based on standard one-electron reduction potentials and concentrations of reactants (oxidized/reduced couples)
Source: UW Guide 1· UW Guide 2
Grade history
↗All recorded terms · compare terms & instructors
Prerequisites
Course mapGraduate/professional standing
- Graduate/professional standing
This is a best-effort interpretation; check the catalog requirements above.
Prerequisite text tree
- Graduate/professional standing
Professors
Spring 2027No instructors recorded for this selection.
Historical instructors & teaching patterns
Recorded history may be incomplete and does not establish a future schedule.
Calendar & sections
Spring 2027Schedule loads here as you scroll.
| Section | Mode | Enrolled / capacity | Waitlist |
|---|
Times are Central. Select a meeting for details; export includes recorded dates for the selected sections.
Meeting source records
No records available.
Student experience
the class
Recent recorded grades — Fall 2015: 3.75 GPA, 90.0% A/AB (n=10 letter grades); Fall 2017: 3.67 GPA, 100.0% A/AB (n=15 letter grades); Fall 2019: 3.55 GPA, 81.8% A/AB (n=11 letter grades).
difficulty & workload
No workload feedback recorded.
Topics
- Chemical constitution, structures, reactions, and stereochemistry of fats and phospholipids.
- Methods of isolation, characterization, synthesis, and relation of structure to physical properties.
- Digestion and transport of dietary lipids in different vertebrates.
Skills
- Analyze chemical constitution, structures, reactions, and stereochemistry of fats and phospholipids.
- Understand lipid analysis, synthesis, digestion, and transport in vertebrates.
- Use software to illustrate proteins with bound lipids at atomic resolution.
Grades
Latest available · Fall 2019— not enough history to project Spring 2027.
Grade distribution · % of letter grades
Grades over time
Through Fall 2019
More grade details Grade mix, volume & source data
Sources & history
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.
Selected offering source records
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Raw records
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Student reviews
Original comments behind the course and instructor summaries.
Read original reviews
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Grade history
Recorded grade distributions by term, section, and instructor.
Explore recorded gradesRecorded 2026-10-14
Model outputs & technical records
LLM outputs across runs
Full model traces
Recorded model configuration, reasoning, and tool conversations.
Model & dataset provenance
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"task_version": "17",
"output_id": "13f2e1b94bf6fce3b95e77294301c6f185f2fd26e98b12128daa769b81105308",
"requirements_status": "valid",
"dataset_revision": "fc1811fa52e581ea57a35c0cf3343f8740a8ffbf",
"observed_at": "2026-10-14 17:50:09.728220+00:00"
}