Explores the science behind fermented foods and beverages, covering principles of processing and the role of basic sciences.
Recent recorded grades — Fall 2024: 3.78 GPA, 90.7% A/AB (n=43 letter grades); Fall 2025: 3.93 GPA, 94.9% A/AB (n=99 letter grades).
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Recent recorded grades — Fall 2024: 3.78 GPA, 90.7% A/AB (n=43 letter grades); Fall 2025: 3.93 GPA, 94.9% A/AB (n=99 letter grades).
NICHOLAS SMITH is recorded teaching in Fall 2024, Spring 2025, Fall 2025. Recorded history may be incomplete and does not establish a future schedule.
Recorded history may be incomplete and does not establish a future schedule.
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| Section | Mode | Enrolled / capacity | Waitlist |
|---|---|---|---|
| LEC 001 | Online Only | 132 / 100 | 0 |
Times are Central. Select a meeting for details; export includes recorded dates for the selected sections. Enrollment reflects scan time.
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Recent recorded grades — Fall 2024: 3.78 GPA, 90.7% A/AB (n=43 letter grades); Fall 2025: 3.93 GPA, 94.9% A/AB (n=99 letter grades).
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Latest available · Fall 2025— not enough history to project Fall 2026.
Through Fall 2025
Latest available grades · Fall 2025 · 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.
1320 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.
Descriptions, prerequisites, and recorded course offerings.
Observations at scan time; dates do not imply when a catalog change took effect.
Fermented Food and Beverages: Science, Art and Health
Recorded 2026-09-07[
{
"run_id": "20260907T155543-ce3781c4",
"semester": "1272",
"observed_at": "2026-09-07 15:55:43.033547+00:00",
"offering_id": "1272:390:025990",
"course_id": "FOODSCI 150",
"course_uid": "course_4bf471a5b4dc2215922245bf",
"term_id": "1272",
"source_course_id": "025990",
"source_subject_id": "390",
"title": "Fermented Food and Beverages: Science, Art and Health",
"credits_min": 3,
"credits_max": 3,
"typically_offered": "Not Applicable"
}
]Original comments behind the course and instructor summaries.
No records available.
Recorded grade distributions by term, section, and instructor.
Explore recorded gradesRecorded model configuration, reasoning, and tool conversations.
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"observed_at": "2026-09-07 15:55:43.033547+00:00"
}