Integrated Food Functionality covers the molecular basis of food properties, the impact of ingredients and processing on texture, flavor, and structure, and the design of new or reformulated foods to meet quality expectations.
Recent recorded grades — Spring 2024: 3.43 GPA, 53.3% A/AB (n=15 letter grades); Spring 2025: 3.54 GPA, 64.3% A/AB (n=14 letter grades); Spring 2026: 3.55 GPA, 66.7% A/AB (n=21 letter grades).
Explain the chemical and physical basis for interactions taking place between food components and how these influence the properties of food structures
Relate the quality of foods to the chemical composition, processing and potential for changes or reactions to occur during storage (includes physical, chemical, biochemical, and microbial reactions/changes)
Select food ingredients that give specific functional benefits for use in product development, product reformulation, or problem-solving situations
Apply sensory and rheological methods of evaluation in analysis of foods (e.g., Quality Control), product development, or reformulation of existing products
Design and perform a shelf-life test (including normal storage conditions and accelerated tests) and be able to apply statistical approaches to determine acceptable shelf-life of products made with different ingredients/processing conditions/storage situations
Assemble effective written and oral communications regarding food structure and functionality
Source: UW Guide
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FOOD SCI 602
This is a best-effort interpretation; check the catalog requirements above.
Raw average: 4.00/5 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.
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Recent recorded grades — Spring 2026: 3.55 GPA, 66.7% A/AB (n=21 letter grades). Includes jointly taught sections.
Recent recorded grades — Spring 2024: 3.43 GPA, 53.3% A/AB (n=15 letter grades); Spring 2025: 3.54 GPA, 64.3% A/AB (n=14 letter grades); Spring 2026: 3.55 GPA, 66.7% A/AB (n=21 letter grades). Includes jointly taught sections.
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BRADLEY BOLLING is recorded teaching in Spring 2026. Recorded history may be incomplete and does not establish a future schedule.
RICHARD HARTEL is recorded teaching in Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, 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.
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 | 0 / 42 | 0 |
| LAB 301 | 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.
Recent recorded grades — Spring 2024: 3.43 GPA, 53.3% A/AB (n=15 letter grades); Spring 2025: 3.54 GPA, 64.3% A/AB (n=14 letter grades); Spring 2026: 3.55 GPA, 66.7% A/AB (n=21 letter grades).
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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.
Integrated Food Functionality
Recorded 2026-10-14[
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"semester": "1274",
"observed_at": "2026-10-14 17:50:09.728220+00:00",
"offering_id": "1274:390:007589",
"course_id": "FOODSCI 514",
"course_uid": "course_7f73d355b79d75ced62c210a",
"term_id": "1274",
"source_course_id": "007589",
"source_subject_id": "390",
"title": "Integrated Food Functionality",
"credits_min": 4,
"credits_max": 4,
"typically_offered": "Spring"
}
]Original comments behind the course and instructor summaries.
No records available.
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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"requirements_status": "valid",
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"observed_at": "2026-10-14 17:50:09.728220+00:00"
}