Principles of Food Preservation covers fundamentals of post-harvest handling, thermal processing, refrigeration, freezing, water activity, chemical preservation, nonthermal methods, and packaging.
Past student reviews · Rich Hartel
Richard Hartel’s exams were predictable, covering only material from homework assignments. One student advised paying close attention because Hartel knew several databases worth on food science.
Clarify the mechanisms of food spoilage and how to inhibit them
Predict how food quality is affected throughout product lifecycle
Differentiate preservation methods appropriate for foods, including “natural” foods
Critique relevant scientific literature to explain food preservation principles
Assemble effective written and oral communications regarding food preservation
Source: UW Guide
All recorded terms · compare terms & instructors
MICROBIO/FOOD SCI 325,FOOD SCI 410, and 440
“Used by” includes alternatives; linked courses may have other requirements. This is a best-effort interpretation; check the catalog requirements above.
Past student reviews · Brad Bolling
Bradley Bolling's lecture style takes a bit getting used to, but he provides all notes online. Students found homework very helpful for exams and noted that he does a good job engaging with the class and encouraging discussion.
Recent recorded grades — Spring 2024: 3.00 GPA, 33.3% A/AB (n=12 letter grades); Spring 2025: 2.77 GPA, 27.3% A/AB (n=22 letter grades); Spring 2026: 2.98 GPA, 41.7% A/AB (n=24 letter grades). Includes jointly taught sections.
Past student reviews · Rich Hartel
Richard Hartel co-teaches preservation with Bradley Bolling. One student preferred Bolling's lectures but found Hartel's exams predictable because he only tested material covered in homework. Hartel was described as monotone but knowledgeable about food science.
Other students described Hartel's communication as brief, abrupt, or dismissive, which left them feeling discouraged, disrespected, or uncomfortable. One reviewer noted that jokes during lectures were distracting from the course material.
Recent recorded grades — Spring 2024: 3.00 GPA, 33.3% A/AB (n=12 letter grades); Spring 2025: 2.77 GPA, 27.3% A/AB (n=22 letter grades); Spring 2026: 2.98 GPA, 41.7% A/AB (n=24 letter grades). Includes jointly taught sections.
BRADLEY BOLLING is recorded teaching in Spring 2016, Spring 2017, Spring 2018, Spring 2019, Spring 2020, Spring 2022, Spring 2023, Spring 2024, Spring 2025, Spring 2026. Recorded history may be incomplete and does not establish a future schedule.
RICHARD HARTEL is recorded teaching in Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2018, Spring 2019, Spring 2020, Spring 2022, Spring 2023, Spring 2024, 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.
Schedule loads here as you scroll.
| Section | Mode | Enrolled / capacity | Waitlist |
|---|---|---|---|
| LEC 001 | Classroom Instruction | 0 / 42 | 0 |
Times are Central. Select a meeting for details; export includes recorded dates for the selected sections. Enrollment reflects scan time.
Past student reviews · Brad Bolling
Brad Bolling provided all lecture notes online and encouraged class discussion. One student found his teaching style engaging, though it took some getting used to.
Recent recorded grades — Spring 2024: 3.00 GPA, 33.3% A/AB (n=12 letter grades); Spring 2025: 2.77 GPA, 27.3% A/AB (n=22 letter grades); Spring 2026: 2.98 GPA, 41.7% A/AB (n=24 letter grades).
Past student reviews · Rich Hartel
Richard Hartel’s exams were predictable, covering only material from homework assignments. One student advised paying close attention because Hartel knew several databases worth on food science.
Past student reviews · Rich Hartel
Several students found Richard Hartel’s communication style abrupt, dismissive, or condescending, which made asking questions difficult and created an uncomfortable learning environment.
Latest available · Spring 2026— not enough history to project Spring 2027.
Through Spring 2026
Not enough comparable courses for Spring 2027 in UW–Madison.
Descriptions, prerequisites, and recorded course offerings.
Observations at scan time; dates do not imply when a catalog change took effect.
Principles of Food Preservation
Recorded 2026-10-14[
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]Original comments behind the course and instructor summaries.
Recorded grade distributions by term, section, and instructor.
Explore recorded gradesRecorded 2026-10-14
Recorded model configuration, reasoning, and tool conversations.
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