Spring 2027

Food Microbiology Laboratory

A laboratory course covering food preservation, spoilage, and poisoning through isolation, identification, and quantification of food microbes and study of bacterial and yeast fermentations.

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

Summary

1 / 4

Recent recorded grades — Fall 2023: 3.36 GPA, 42.9% A/AB (n=14 letter grades); Fall 2024: 3.39 GPA, 60.9% A/AB (n=23 letter grades); Fall 2025: 3.45 GPA, 57.1% A/AB (n=28 letter grades).

What you’ll be able to do

  • Utilize laboratory techniques to identify microorganisms in food.

  • Describe the principles involving food preservation via fermentation processes.

  • Demonstrate understanding of the role and significance of microbial inactivation, adaptation, and environmental factors (i.e., water activity, pH, temperature) on growth and response of microorganisms in various environments.

  • Identify the conditions, including sanitation practices, under which important pathogens and spoilage microorganisms are commonly inactivated, killed, or made harmless in foods.

Source: UW Guide 1 UW Guide 2

Grade history

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average GPA
letter grades
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Prerequisites

Course map

(MICROBIO 102 or MICROBIO 304) and FOOD SCI/​MICROBIO 325 or concurrent enrollment

FOODSCI/MICROBIO 324

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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Student experience

the class

Recent recorded grades — Fall 2023: 3.36 GPA, 42.9% A/AB (n=14 letter grades); Fall 2024: 3.39 GPA, 60.9% A/AB (n=23 letter grades); Fall 2025: 3.45 GPA, 57.1% A/AB (n=28 letter grades).

difficulty & workload

No workload feedback recorded.

Topics

  • Food preservation, spoilage, and food poisoning
  • Isolation, identification, and quantification of foodborne microbes
  • Food fermentations by bacteria and yeast
  • Environmental factors affecting microbial growth: water activity, pH, temperature

Skills

  • Laboratory techniques for identifying microorganisms in food
  • Principles of food preservation via fermentation
  • Role of microbial inactivation, adaptation, and environmental factors on microbial growth
  • Conditions and sanitation practices for inactivating food pathogens and spoilage microbes

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

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Student reviews

Original comments behind the course and instructor summaries.

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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": "69e87fa07230c895ed9fecee27497b6d3e0894cca07d7d6812985e5384d02d64",
  "requirements_status": "needs_review",
  "dataset_revision": "fc1811fa52e581ea57a35c0cf3343f8740a8ffbf",
  "observed_at": "2026-10-14 17:50:09.728220+00:00"
}