Spring 2027

Confectionery Science and Technology

Covers the science and technology of confections from hard candy to chocolate through online lectures, classroom activities, commercial sample evaluation, and discovery-based labs.

no offering record for this termCredits unavailable
Recorded instructors · Spring 2027 No instructors listed

Summary

1 / 5

Recent recorded grades — Fall 2023: 3.31 GPA, 37.5% A/AB (n=8 letter grades); Fall 2024: 3.33 GPA, 41.7% A/AB (n=12 letter grades); Fall 2025: 3.00 GPA, 28.6% A/AB (n=14 letter grades).

What you’ll be able to do

  • Describe processing methods for confectionery production

  • Describe the typical ingredients used in confections

  • Explain how ingredients and processing conditions interact to create quality confections with adequate shelf stability

  • Apply scientific principles to confectionery production and storage

  • Explain effects of processing and storage conditions on shelf life of confections

  • Analyze, diagnose, and propose solutions for problems in production and shelf life of confections based on the appropriate scientific principles

  • Communicate scientific results clearly and concisely

Source: UW Guide

Grade history

↗
average GPA
letter grades
A
AB
B
BC
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All recorded terms · compare terms & instructors

Prerequisites

Course map

FOOD SCI 410 and FOOD SCI 432

FOODSCI 535

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

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Meeting source records
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Student experience

the class

Recent recorded grades — Fall 2023: 3.31 GPA, 37.5% A/AB (n=8 letter grades); Fall 2024: 3.33 GPA, 41.7% A/AB (n=12 letter grades); Fall 2025: 3.00 GPA, 28.6% A/AB (n=14 letter grades).

difficulty & workload

No workload feedback recorded.

Topics

  • Confectionery science and technology
  • Typical ingredients in confections
  • Processing and storage effects on shelf life

Skills

  • Describing processing methods for confectionery production
  • Explaining interactions between ingredients and processing conditions for shelf stability
  • Analyzing and diagnosing production and shelf-life problems using scientific principles

Grades

Latest available · Fall 2025— 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 Fall 2025

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

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Raw records 
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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
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Full model traces

Recorded model configuration, reasoning, and tool conversations.

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Model & dataset provenance 
{
  "model": "Qwen/Qwen3.8-27B",
  "model_revision": "1d4bf0f2ff6012fd82039f2fa52739d0dd7c60c0",
  "task_version": "17",
  "output_id": "f14cbbacc51f897962edda2d546d3bd4ac9385b1a9c83c26abb5845285f02861",
  "requirements_status": "valid",
  "dataset_revision": "fc1811fa52e581ea57a35c0cf3343f8740a8ffbf",
  "observed_at": "2026-10-14 17:50:09.728220+00:00"
}