Spring 2027

Precision Fermentation for Sustainable Foods and Products

Introduction to precision fermentation principles, genetic manipulation of organisms, and sustainable food and non-food applications.

offering recorded2 credits
Recorded instructors · Spring 2027 Victor Ujor3.8/5

Summary

1 / 3

Recent recorded grades — Spring 2025: 3.92 GPA, 91.7% A/AB (n=12 letter grades); Spring 2026: 3.93 GPA, 100.0% A/AB (n=22 letter grades).

What you’ll be able to do

  • Describe the concept of precision fermentation.

  • List and explain examples of precision fermentation.

  • Outline and analyze the tools used to manipulate the microorganisms used in precision fermentation.

  • Describe the processes deployed to produce foods and non-food products derived by precision fermentation.

  • Outline the sustainability aspects of precision fermentation and the feedstocks used.

  • Compare and contrast traditional and precision fermentations.

Source: UW Guide

Grade history

↗
average GPA
letter grades
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AB
B
BC
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All recorded terms · compare terms & instructors

Prerequisites

Course map

None

  • None
FOODSCI 378

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

Prerequisite text tree
  • None

Professors

Spring 2027
Adjusted rating
RMP difficulty
captured reviews
About this rating

Raw average: 5.00/5 from 2 quality ratings. The adjusted rating blends this with the UW review average (3.66/5), weighted as 20 additional ratings. Smaller samples stay closer to that average. Each captured review is counted once in the prior; this does not correct who chooses to leave a review.

RMP profile ↗ · All captured review dates; profile matched by name.

Recent recorded grades — Spring 2025: 3.92 GPA, 91.7% A/AB (n=12 letter grades); Spring 2026: 3.93 GPA, 100.0% A/AB (n=22 letter grades).

Historical instructors & teaching patterns

VICTOR UJOR is recorded teaching in Spring 2025, Spring 2026. 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
LEC 001Classroom Instruction0 / 300

Times are Central. Select a meeting for details; export includes recorded dates for the selected sections. Enrollment reflects scan time.

Meeting source records
Download part 1

Student experience

the class

Recent recorded grades — Spring 2025: 3.92 GPA, 91.7% A/AB (n=12 letter grades); Spring 2026: 3.93 GPA, 100.0% A/AB (n=22 letter grades).

difficulty & workload

No workload feedback recorded.

Topics

  • Principles of precision fermentation and genetic tools for manipulating organisms.
  • Sustainable manufacturing of alternative proteins, additives, and industrial chemicals using precision fermentation.
  • Comparison of precision fermentation with traditional fermentations like whiskey, rum, and bourbon.

Skills

  • Analyze genetic tools used to manipulate microorganisms in precision fermentation.
  • Evaluate sustainability aspects and feedstocks for precision fermentation processes.
  • Compare and contrast traditional fermentation methods with precision fermentation.

Grades

Latest available · Spring 2026— 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 2026

More grade details Grade mix, volume & source data

Not enough comparable courses for Spring 2027 in UW–Madison.

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.

Download part 1
Selected offering source records
FOODSCI 378 · Spring 2027

Precision Fermentation for Sustainable Foods and Products

Recorded 2026-10-14
Raw records 
[
  {
    "run_id": "20261014T203208-0851c9a1",
    "semester": "1274",
    "observed_at": "2026-10-14 17:50:09.728220+00:00",
    "offering_id": "1274:390:026755",
    "course_id": "FOODSCI 378",
    "course_uid": "course_b03483643b9025aea8440588",
    "term_id": "1274",
    "source_course_id": "026755",
    "source_subject_id": "390",
    "title": "Precision Fermentation for Sustainable Foods and Products",
    "credits_min": 2,
    "credits_max": 2,
    "typically_offered": "Not Applicable"
  }
]
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Student reviews

Original comments behind the course and instructor summaries.

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Madgrades

Grade history

Recorded grade distributions by term, section, and instructor.

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Dataset & model

Recorded 2026-10-14

View the dataset on Hugging Face
Model outputs & technical records
Qwen/Qwen3.8-27B
LLM outputs across runs
Download part 1
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": "4aa30987bd72af9e1398910ac434fb85e3b086ccadb3fa51c531ceb5c13a99ac",
  "requirements_status": "valid",
  "dataset_revision": "fc1811fa52e581ea57a35c0cf3343f8740a8ffbf",
  "observed_at": "2026-10-14 17:50:09.728220+00:00"
}