Fall 2026

Science of Food

FOODSCI 120 explores the relationship between food, additives, processing, and health, covering current food controversies.

no offering record for this termCredits unavailable
Recorded instructors · Fall 2026 No instructors listed

Summary

1 / 5

Historical reviews of Barbara Ingham: Reviewers note that while there is little work outside of lectures, studying for exams is necessary, and extra credit tests may be required for high grades.

Grade history

↗
average GPA
letter grades
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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

Fall 2026

No instructors recorded for this selection.

Historical instructors & teaching patterns

Historical reviews of Barbara Ingham are mixed. Some students found her unhelpful, unkind, and boring, noting inconsistencies between her statements and test content. Others found her nice, enjoyable, and clear, describing the course as easy and interesting, though one reviewer noted the material was more difficult than expected despite her clarity.

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

Fall 2026

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

Barbara Ingham's historical reviews present a mixed experience, with some students finding the course an easy A while others found the material unexpectedly difficult.

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

Historical reviews of Barbara Ingham: Reviewers note that while there is little work outside of lectures, studying for exams is necessary, and extra credit tests may be required for high grades.

Historical reviews of Barbara Ingham: Students report conflicting views on the instructor's helpfulness and kindness, though TAs are consistently praised.

Topics

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

Grades

Latest available · Spring 2009— not enough history to project Fall 2026.

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

758 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 
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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 2026-09-07

View the dataset on Hugging Face
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.

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Model & dataset provenance 
{
  "model": "nvidia/Qwen3.6-35B-A3B-NVFP4",
  "model_revision": "1355db6a052410cfd62085d94b58866fd0f2c3c5",
  "task_version": "14",
  "output_id": "6a272d34f3dd5f7a2e8d380416a8a87635d97de382cc7d33afb65dbc54f63d11",
  "requirements_status": "valid",
  "dataset_revision": "e243353dcb7d79b7247ced91d69443ef4c2a6349",
  "observed_at": "2026-09-07 15:55:43.033547+00:00"
}