Integrated Food Manufacturing
Integrated Food Manufacturing covers commercial food processing procedures, focusing on concentration, dehydration, fractionation, sanitation, statistical process control, and environmental impacts.
Summary
Recent recorded grades — Fall 2023: 3.00 GPA, 25.0% A/AB (n=16 letter grades); Fall 2024: 3.15 GPA, 47.1% A/AB (n=17 letter grades); Fall 2025: 3.00 GPA, 44.0% A/AB (n=25 letter grades).
What you’ll be able to do
Explain the unit operations of food processing technologies (concentration, dehydration, extrusion, etc.) and various ancillary food equipment (pumps, heat exchangers, etc.), including performing engineering calculations as appropriate
Apply the key elements of food quality assurance, including analyzing and, writing and implementing Hazard Analysis and Critical Control Points plans in a food processing situation (includes prerequisite programs like Good Manufacturing Practice and Sanitation Standard Operating Procedure)
Set up and maintain a process control chart, design an effective sampling plan for a food processing/distribution environment, and effectively evaluate whether a process is in control
Identify weaknesses (and solutions) in existing Sanitation Standard Operating Procedure plans and design defensible new plans for cleaning and sanitation protocols in food processing operation, analyze existing plans and design new plans for cleaning and sanitation protocols in food processing operations
Explain the effects of processing operations on shelf stability and be able to calculate shelf life of foods based on kinetics of microbial, chemical and physical changes during storage
Explain the main steps in water and waste treatment as important to food processing operations
Apply basic concepts of reaction engineering and reaction kinetics to food processing systems
Source: UW Guide
Grade history
↗All recorded terms · compare terms & instructors
Prerequisites
Course mapFOOD SCI 432 or (BSE 461 or concurrent enrollment)
This is a best-effort interpretation; check the catalog requirements above.
Prerequisite text tree
Professors
Spring 2027No instructors recorded for this selection.
Historical instructors & teaching patterns
Recorded history may be incomplete and does not establish a future schedule.
Calendar & sections
Spring 2027Schedule loads here as you scroll.
| Section | Mode | Enrolled / capacity | Waitlist |
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Times are Central. Select a meeting for details; export includes recorded dates for the selected sections.
Meeting source records
Student experience
the class
Recent recorded grades — Fall 2023: 3.00 GPA, 25.0% A/AB (n=16 letter grades); Fall 2024: 3.15 GPA, 47.1% A/AB (n=17 letter grades); Fall 2025: 3.00 GPA, 44.0% A/AB (n=25 letter grades).
difficulty & workload
No workload feedback recorded.
Topics
- Concentration, dehydration, and fractionation processes
- Plant sanitation and Good Manufacturing Practices
- Statistical process control
- Environmental impacts of food processing
Skills
- Explain unit operations and perform engineering calculations for food processing technologies.
- Analyze, write, and implement HACCP plans and prerequisite programs.
- Design sampling plans and use process control charts to evaluate process stability.
- Calculate food shelf life based on reaction kinetics during storage.
Grades
Latest available · Fall 2025— not enough history to project Spring 2027.
Grade distribution · % of letter grades
Grades over time
Through Fall 2025
More grade details Grade mix, volume & source data
Not enough comparable courses for Spring 2027 in UW–Madison.
Sources & history
Catalog & offerings
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Raw records
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Student reviews
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Grade history
Recorded grade distributions by term, section, and instructor.
Explore recorded gradesRecorded 2026-10-14
Model outputs & technical records
LLM outputs across runs
Full model traces
Recorded model configuration, reasoning, and tool conversations.
Model & dataset provenance
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