Spring 2027

Science of Food

Science of Food covers the relationship between food, additives, processing, and health, including how foods are processed and current food controversies.

no offering record for this termCredits unavailable
Recorded instructors · Spring 2027 No instructors listed

Summary

1 / 6

Past student reviews · Barbara Ingham

Workload was light outside of class, but exams required consistent study; students reported it was not an easy A without effort.

What you’ll be able to do

  • Describe the basic scientific concepts regarding food composition, processing, additives, regulations, and safety

  • Explain how the functionality of food can influence food processing and quality

  • Identify and analyze current issues and their implications for food processing additional learning objectives provided for each module

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
FOODSCI 120

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

Prerequisite text tree
  • None

Professors

Spring 2027

No instructors recorded for this selection.

Historical instructors & teaching patterns

BARBARA INGHAM is recorded teaching in Spring 2007, Fall 2007, Spring 2008, Fall 2008, Spring 2009. 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

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

Past student reviews · Barbara Ingham

Students found the course interesting and noted that expectations were clear, though some felt the material was harder than anticipated.

Recent recorded grades — Spring 2008: 3.16 GPA, 57.5% A/AB (n=480 letter grades); Fall 2008: 3.17 GPA, 58.0% A/AB (n=505 letter grades); Spring 2009: 3.10 GPA, 53.9% A/AB (n=516 letter grades).

difficulty & workload

Past student reviews · Barbara Ingham

Workload was light outside of class, but exams required consistent study; students reported it was not an easy A without effort.

Past student reviews · Barbara Ingham

One student found the lectures boring and the instructor unhelpful, but noted that the TAs were good and recommended taking extra credit tests.

Topics

  • Relationships among food, additives, processing, and health
  • Food processing methods
  • Current food controversies

Skills

  • Describing basic scientific concepts of food composition, processing, additives, regulations, and safety
  • Explaining how food functionality influences processing and quality
  • Identifying and analyzing current food processing issues and their implications

Grades

Latest available · Spring 2009— 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 2009

More grade details Grade mix, volume & source data

Where this course fits relative to

Latest available grades · Spring 2009 · 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

754 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.

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Selected offering source records

No offering records for the selected term.

Raw records 
[]
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.

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
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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": "f32aab350842a82e1ea9b39be4386b2741071babdbe59be3d29046d86b54245b",
  "requirements_status": "valid",
  "dataset_revision": "fc1811fa52e581ea57a35c0cf3343f8740a8ffbf",
  "observed_at": "2026-10-14 17:50:09.728220+00:00"
}