Principles of Food Engineering applies engineering principles to analyze food process operations including heat and mass transfer.
Exams are reported to take 2.5 to 3 hours and are considered hard. One reviewer cites strict grading criteria, while another suggests that engaging with the material leads to success despite the difficulty.
All recorded terms · compare terms & instructors
FOOD SCI 301, (MATH 217 or 221), and (PHYSICS 103, 201, or 207)
“Used by” includes alternatives; linked courses may have other requirements. This is a best-effort interpretation; check the catalog requirements above.
Arnoldo Lopez-Hernandez is approachable and caring, with students praising his availability for questions. However, reviewers note his exams are excessively long, often taking 2.5 to 3 hours. Some find grading strict or lacking transparency, while others note the class curves for those who engage.
Recent recorded grades — Fall 2023: 2.64 GPA, 27.3% A/AB (n=11 letter grades); Fall 2024: 2.55 GPA, 22.7% A/AB (n=22 letter grades); Fall 2025: 2.72 GPA, 30.4% A/AB (n=23 letter grades).
Historical reviews of Mark Etzel: Mark Etzel provided clear lectures and explained complex food engineering concepts effectively. He cared about student success and prepared them for exams by specifying required knowledge. Reviewers appreciated his fair grading and engaging teaching style.
ARNOLDO LOPEZ-HERNANDEZ is recorded teaching in Fall 2019, Fall 2020, Fall 2021, Fall 2022, Fall 2023, Fall 2024, Fall 2025. Recorded history may be incomplete and does not establish a future schedule.
MARK ETZEL is recorded teaching in Fall 2009, Fall 2010, Fall 2011, Fall 2012, Fall 2013, Fall 2014, Fall 2015, Fall 2016, Fall 2017, Fall 2018. 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 | Classroom Instruction | 21 / 40 | 0 |
| DIS 301 | Classroom Instruction | 21 / 40 | 0 |
Times are Central. Select a meeting for details; export includes recorded dates for the selected sections. Enrollment reflects scan time.
Arnoldo Lopez-Hernandez is described as approachable and caring, with one reviewer calling him the GOAT. Another reviewer notes he is available for questions and cares about students, while a third reviewer praises his personality.
Recent recorded grades — Fall 2023: 2.64 GPA, 27.3% A/AB (n=11 letter grades); Fall 2024: 2.55 GPA, 22.7% A/AB (n=22 letter grades); Fall 2025: 2.72 GPA, 30.4% A/AB (n=23 letter grades).
Exams are reported to take 2.5 to 3 hours and are considered hard. One reviewer cites strict grading criteria, while another suggests that engaging with the material leads to success despite the difficulty.
Students value the instructor's availability for questions, with one noting he works through problems with them. However, experiences differ, as one reviewer criticizes a lack of transparency and strict grading.
Latest available · Fall 2025— not enough history to project Fall 2026.
Through Fall 2025
Not enough comparable courses for Fall 2026 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 Engineering
Recorded 2026-09-07[
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]Original comments behind the course and instructor summaries.
Recorded grade distributions by term, section, and instructor.
Explore recorded gradesRecorded model configuration, reasoning, and tool conversations.
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