Spring 2027

Chemistry and Technology of Dairy Products

Covers the chemistry of milk components and chemical/physical changes during the manufacture of dairy products like ice cream, butter, and cheese, including dairy technology and microbiological quality.

offering recorded3 credits
Recorded instructors · Spring 2027 No instructors listed

Summary

1 / 3

Recent recorded grades — Spring 2018: 3.25 GPA, 50.0% A/AB (n=6 letter grades); Spring 2022: 2.42 GPA, 16.7% A/AB (n=6 letter grades); Spring 2026: 3.98 GPA, 100.0% A/AB (n=23 letter grades).

What you’ll be able to do

  • Describe the composition of milk and identify the approximate content, individual types present and main features of the main components

  • Integrate their knowledge of food chemistry, physical properties and microbiology to understand the processing of dairy products

  • Use knowledge of the chemistry of dairy components (proteins, fats, lactose, salts) to evaluate the impact of processing conditions (e.g. heat, pH) on milk and dairy products

  • Describe the contribution of dairy foods to the diet including milk constituents with possible physiological roles

  • Explain how dairy products (such as fluid milk, yogurt, butter, powder, cheese) are made and the key functions of the processing steps involved

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

FOOD SCI 410

FOODSCI 511

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

Prerequisite text tree

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
LEC 001Classroom Instruction0 / 400

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

Meeting source records
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Student experience

the class

Recent recorded grades — Spring 2018: 3.25 GPA, 50.0% A/AB (n=6 letter grades); Spring 2022: 2.42 GPA, 16.7% A/AB (n=6 letter grades); Spring 2026: 3.98 GPA, 100.0% A/AB (n=23 letter grades).

difficulty & workload

No workload feedback recorded.

Topics

  • Chemistry of milk proteins, lipids, carbohydrates, salts, and enzymes
  • Chemical and physical changes in the manufacture of ice cream, butter, and cheese
  • Dairy technology and microbiological quality control
  • Contribution of dairy foods to the diet and physiological roles of milk constituents

Skills

  • Evaluating the impact of processing conditions like heat and pH on dairy components
  • Integrating food chemistry, physical properties, and microbiology to understand dairy processing
  • Explaining the manufacturing processes and key functions of steps for various dairy products

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.

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Selected offering source records
FOODSCI 511 · Spring 2027

Chemistry and Technology of Dairy 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": "1274:390:021935",
    "course_id": "FOODSCI 511",
    "course_uid": "course_8605a4ccc909af3bfef76f87",
    "term_id": "1274",
    "source_course_id": "021935",
    "source_subject_id": "390",
    "title": "Chemistry and Technology of Dairy Products",
    "credits_min": 3,
    "credits_max": 3,
    "typically_offered": "Spring"
  }
]
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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": "0cb5b9c0d27ff9149641c0ef0d5f04195d7e419e8fad98f5e0e1b7a25318f9a4",
  "requirements_status": "valid",
  "dataset_revision": "fc1811fa52e581ea57a35c0cf3343f8740a8ffbf",
  "observed_at": "2026-10-14 17:50:09.728220+00:00"
}