Spring 2027

Food Fermentation Laboratory

Laboratory course on producing fermented beverages and dairy products, covering the chemical/physical basis of product characteristics and analytical methods.

offering recorded1 credits
Recorded instructors · Spring 2027 Victor Ujor3.8/5Nicholas Smith

Summary

1 / 3

Recent recorded grades — Spring 2025: 4.00 GPA, 100.0% A/AB (n=12 letter grades); Fall 2025: 4.00 GPA, 100.0% A/AB (n=6 letter grades); Spring 2026: 3.93 GPA, 100.0% A/AB (n=27 letter grades).

What you’ll be able to do

  • Utilize laboratory tools to evaluate chemical constituents of fermented foods and beverages

  • Apply knowledge of yeast and bacteria fermentations to the production of foods and beverages

  • Communicate research results and knowledge of fermented foods to a scientific audience

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

Consent of instructor

  • Consent of instructor
FOODSCI 551

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

Prerequisite text tree
  • Consent of instructor

Professors

Spring 2027
Adjusted rating
RMP difficulty
captured reviews
About this rating

Raw average: 5.00/5 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.

RMP profile ↗ · All captured review dates; profile matched by name.

Recent recorded grades — Spring 2023: 4.00 GPA, 100.0% A/AB (n=17 letter grades); Spring 2024: 3.88 GPA, 91.7% A/AB (n=12 letter grades); Spring 2025: 4.00 GPA, 100.0% A/AB (n=12 letter grades). Includes jointly taught sections.

Recent recorded grades — Spring 2025: 4.00 GPA, 100.0% A/AB (n=12 letter grades); Fall 2025: 4.00 GPA, 100.0% A/AB (n=6 letter grades); Spring 2026: 3.93 GPA, 100.0% A/AB (n=27 letter grades). Includes jointly taught sections.

Historical instructors & teaching patterns

NICHOLAS SMITH is recorded teaching in Spring 2018, Spring 2019, Fall 2019, Spring 2020, Fall 2020, Fall 2021, Spring 2022, Fall 2022, Spring 2023, Fall 2023, Spring 2024, Fall 2024, Spring 2025, Fall 2025, Spring 2026. Recorded history may be incomplete and does not establish a future schedule.

VICTOR UJOR is recorded teaching in Spring 2023, Spring 2024, Spring 2025. Recorded history may be incomplete and does not establish a future schedule.

Recorded history may be incomplete and does not establish a future schedule.

Calendar & sections

Spring 2027

Schedule loads here as you scroll.

SectionModeEnrolled / capacityWaitlist
LAB 001Classroom Instruction0 / 210
LAB 002Classroom Instruction0 / 210

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 2025: 4.00 GPA, 100.0% A/AB (n=12 letter grades); Fall 2025: 4.00 GPA, 100.0% A/AB (n=6 letter grades); Spring 2026: 3.93 GPA, 100.0% A/AB (n=27 letter grades).

difficulty & workload

No workload feedback recorded.

Topics

  • Production of fermented beverages and dairy products.
  • Chemical and physical basis for product characteristics.
  • Analytical methods for qualifying product characteristics.
  • Yeast and bacteria fermentations.

Skills

  • Producing fermented beverages and dairy products in laboratory and scalable production facilities.
  • Utilizing laboratory tools to evaluate chemical constituents of fermented foods and beverages.
  • Applying knowledge of yeast and bacteria fermentations to the production of foods and beverages.
  • Communicating research results and knowledge of fermented foods to a scientific audience.

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 551 · Spring 2027

Food Fermentation Laboratory

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": "1274:390:024485",
    "course_id": "FOODSCI 551",
    "course_uid": "course_d6f31b3c4260bfee215ba5e1",
    "term_id": "1274",
    "source_course_id": "024485",
    "source_subject_id": "390",
    "title": "Food Fermentation Laboratory",
    "credits_min": 1,
    "credits_max": 1,
    "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": "73b2fdeb57cd95fa100dce9daf77c4467d30fc26847545129bdeea4410bebb68",
  "requirements_status": "valid",
  "dataset_revision": "fc1811fa52e581ea57a35c0cf3343f8740a8ffbf",
  "observed_at": "2026-10-14 17:50:09.728220+00:00"
}