Spring 2027

Fermented Food and Beverages: Science, Art and Health

Explores the science behind fermented food and beverages, including brewing, winemaking, and breadmaking, covering chemistry, biochemistry, and microbiology principles.

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

Summary

1 / 4

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).

What you’ll be able to do

  • Define fermentations in the context of foods and beverages

  • Identify and apply basic principles of chemistry, processing and microbiology to the manufacturing of fermented foods and beverages.

  • Identify and describe the human health implications resulting from the consumption of fermented foods and beverages.

  • Describe the social, economic, and environmental dimensions of agricultural inputs and production of fermented food and beverages and identify potential tradeoffs and interrelationships among these dimensions at a level appropriate to the course.

  • Analyze the causes of and solutions for the sustainability challenge of producing fermented foods and beverages

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 150 used by

“Used by” includes alternatives; linked courses may have other requirements. 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

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

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).

difficulty & workload

No workload feedback recorded.

Topics

  • Chemistry, biochemistry, and microbiology in fermentation
  • Brewing, winemaking, and breadmaking
  • Sustainability and agricultural inputs in fermented food production
  • Human health implications of fermented foods

Skills

  • Defining fermentations in the context of foods and beverages
  • Applying chemistry, processing, and microbiology principles to fermented food manufacturing
  • Describing human health implications of consuming fermented foods and beverages
  • Analyzing social, economic, and environmental dimensions of fermented food production

Grades

Latest available · Fall 2025— 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 Fall 2025

More grade details Grade mix, volume & source data

Where this course fits relative to

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.

About this comparison

1316 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

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
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Full model traces

Recorded model configuration, reasoning, and tool conversations.

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Model & dataset provenance 
{
  "model": "Qwen/Qwen3.8-27B",
  "model_revision": "1d4bf0f2ff6012fd82039f2fa52739d0dd7c60c0",
  "task_version": "17",
  "output_id": "2170428c529e64f8328a393dc5efaa6c4708adff727f31adede99e7930f5d19d",
  "requirements_status": "valid",
  "dataset_revision": "fc1811fa52e581ea57a35c0cf3343f8740a8ffbf",
  "observed_at": "2026-10-14 17:50:09.728220+00:00"
}