[{"run_id":"20260906T231458-5fdd2fff","observed_at":"2026-09-06 23:14:58.172943+00:00","course_uid":"course_40a7c8a63bb7f9c3aa559d26","course_id":"ANSCI/FOODSCI 711","catalog_version_id":"93ab96097defd9d3d1667ac8956fe20f194cf9d3d6ffbfec14dfb0916bdfd82a","record_version_id":"030959bf52337580354ab98886b5162421736a3b5835f8088f2720fd385eb4c5","job_id":"enrich-5291a20b802b9bbbe22b24cb","output_id":"3d0c0486dbe4462070efd5189859abe366f45f4692b6f8e56457d518d1b2a39a","section":"requirements","status":"invalid","value_json":null,"candidate_json":"{\"nodes\":[{\"children\":[],\"condition\":null,\"course\":{\"course_number\":711,\"minimum_grade\":null,\"subjects\":[\"ANSCI\",\"FOODSCI\"],\"timing\":\"unspecified\"},\"evidence\":\"Graduate/professional standing\",\"id\":\"n0\",\"kind\":\"condition\"},{\"children\":[],\"condition\":\"Graduate/professional standing\",\"course\":null,\"evidence\":\"Graduate/professional standing\",\"id\":\"n1\",\"kind\":\"condition\"}],\"notes\":[\"Course node n0 is a placeholder for the course itself; the actual requirement is the condition node n1.\"],\"root\":\"n1\",\"status\":\"parsed\"}","error":"Unreachable nodes: n0; connect all conditions and exclusions to the root.","model":"nvidia/Qwen3.6-35B-A3B-NVFP4","model_revision":"1355db6a052410cfd62085d94b58866fd0f2c3c5","selected_for_release":false},{"run_id":"20260906T231458-5fdd2fff","observed_at":"2026-09-06 23:14:58.172943+00:00","course_uid":"course_40a7c8a63bb7f9c3aa559d26","course_id":"ANSCI/FOODSCI 711","catalog_version_id":"93ab96097defd9d3d1667ac8956fe20f194cf9d3d6ffbfec14dfb0916bdfd82a","record_version_id":"030959bf52337580354ab98886b5162421736a3b5835f8088f2720fd385eb4c5","job_id":"enrich-5291a20b802b9bbbe22b24cb","output_id":"3d0c0486dbe4462070efd5189859abe366f45f4692b6f8e56457d518d1b2a39a","section":"search_profile","status":"invalid","value_json":null,"candidate_json":"{\"assumed_background\":[{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"Knowledge of food chemistry or organic chemistry (such asFOOD SCI 410,CHEM 341,343, or345) required.\"}],\"text\":\"Food chemistry or organic chemistry background\"},{\"evidence\":[{\"course_id\":\"FOODSCI 410\",\"field\":\"description\",\"quote\":\"Nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, water, and enzymes.\"}],\"text\":\"Food constituent chemistry\"},{\"evidence\":[{\"course_id\":\"CHEM 341\",\"field\":\"description\",\"quote\":\"Core organic chemistry concepts of structure, reactivity, and synthesis with regards to the functional groups commonly found in commercial and biological substances.\"}],\"text\":\"Organic chemistry structure and reactivity\"},{\"evidence\":[{\"course_id\":\"CHEM 343\",\"field\":\"description\",\"quote\":\"Principles of molecular structure and bonding applied to predict and explain the reactivity of alkanes, alkenes, alkynes, alkyl halides, alcohols, and thiols.\"}],\"text\":\"Organic chemistry I fundamentals\"},{\"evidence\":[{\"course_id\":\"CHEM 345\",\"field\":\"description\",\"quote\":\"Principles of molecular structure and bonding applied to predict and explain the reactivity of aromatic systems, benzylic and allylic systems, aryl and vinyl halides, and carbony-containing compounds (e.g., ketones, carboxylic acids, esters, acid chlorides, amides).\"}],\"text\":\"Organic chemistry II advanced reactivity\"}],\"search_phrases\":[\"food biochemistry structure function\",\"molecular profiling food\",\"protein small molecule interaction modeling\",\"high-resolution mass spectrometry food analysis\",\"fluorescence spectroscopy food microstructure\"],\"skills_taught\":[{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"Provides hands-on experience using computational approaches to model protein-small molecule interactions\"}],\"text\":\"Computational modeling of protein-small molecule interactions\"},{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"analysis of small molecules using high-resolution MS\"}],\"text\":\"High-resolution mass spectrometry analysis\"},{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"protein composition and morphology with fluorescence spectroscopy and microscopy\"}],\"text\":\"Fluorescence spectroscopy and microscopy for protein analysis\"}],\"summary\":{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"title\",\"quote\":\"FOOD BIOCHEMISTRY\"},{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"Explores methods for interrogating structure-function relationships, molecular profiles, and microstructure of foods.\"}],\"text\":\"FOOD BIOCHEMISTRY explores structure-function relationships and molecular profiles of foods using computational and spectroscopic methods.\"},\"topics\":[{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"interrogating structure-function relationships, molecular profiles, and microstructure of foods\"}],\"text\":\"Structure-function relationships and microstructure\"},{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"model protein-small molecule interactions\"}],\"text\":\"Protein-small molecule interactions\"},{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"analysis of small molecules using high-resolution MS\"}],\"text\":\"Small molecule analysis via mass spectrometry\"},{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"protein composition and morphology with fluorescence spectroscopy and microscopy\"}],\"text\":\"Protein composition and morphology\"}]}","error":"Invalid evidence for CHEM 345.description: 'Principles of molecular structure and bonding applied to predict and explain the reactivity of aromatic systems, benzylic and allylic systems, aryl and vinyl halides, and carbony-containing compounds (e.g., ketones, carboxylic acids, esters, acid chlorides, amides).'. Copy a short exact substring from supplied text; do not paraphrase or invent omitted text.","model":"nvidia/Qwen3.6-35B-A3B-NVFP4","model_revision":"1355db6a052410cfd62085d94b58866fd0f2c3c5","selected_for_release":false},{"run_id":"20260906T231458-5fdd2fff","observed_at":"2026-09-06 23:14:58.172943+00:00","course_uid":"course_40a7c8a63bb7f9c3aa559d26","course_id":"ANSCI/FOODSCI 711","catalog_version_id":"93ab96097defd9d3d1667ac8956fe20f194cf9d3d6ffbfec14dfb0916bdfd82a","record_version_id":"030959bf52337580354ab98886b5162421736a3b5835f8088f2720fd385eb4c5","job_id":"enrich-5291a20b802b9bbbe22b24cb","output_id":"3d0c0486dbe4462070efd5189859abe366f45f4692b6f8e56457d518d1b2a39a","section":"student_experience","status":"insufficient_evidence","value_json":"{\"status\":\"insufficient_evidence\",\"themes\":[]}","candidate_json":null,"error":null,"model":"nvidia/Qwen3.6-35B-A3B-NVFP4","model_revision":"1355db6a052410cfd62085d94b58866fd0f2c3c5","selected_for_release":false},{"run_id":"20260907T155543-ce3781c4","observed_at":"2026-09-07 15:55:43.033547+00:00","course_uid":"course_40a7c8a63bb7f9c3aa559d26","course_id":"ANSCI/FOODSCI 711","catalog_version_id":"93ab96097defd9d3d1667ac8956fe20f194cf9d3d6ffbfec14dfb0916bdfd82a","record_version_id":"030959bf52337580354ab98886b5162421736a3b5835f8088f2720fd385eb4c5","job_id":"enrich-5590a4969e0a630fe46a86e8","output_id":"0c6b1ca08c47cd8a8a825e7205afb510f67850ce98e7a604054e50eb007cdd33","section":"requirements","status":"valid","value_json":"{\"nodes\":[{\"children\":[],\"condition\":\"Graduate/professional standing\",\"course\":null,\"evidence\":\"Graduate/professional standing\",\"id\":\"n0\",\"kind\":\"condition\"}],\"notes\":[],\"root\":\"n0\",\"status\":\"parsed\"}","candidate_json":null,"error":null,"model":"nvidia/Qwen3.6-35B-A3B-NVFP4","model_revision":"1355db6a052410cfd62085d94b58866fd0f2c3c5","selected_for_release":true},{"run_id":"20260907T155543-ce3781c4","observed_at":"2026-09-07 15:55:43.033547+00:00","course_uid":"course_40a7c8a63bb7f9c3aa559d26","course_id":"ANSCI/FOODSCI 711","catalog_version_id":"93ab96097defd9d3d1667ac8956fe20f194cf9d3d6ffbfec14dfb0916bdfd82a","record_version_id":"030959bf52337580354ab98886b5162421736a3b5835f8088f2720fd385eb4c5","job_id":"enrich-5590a4969e0a630fe46a86e8","output_id":"0c6b1ca08c47cd8a8a825e7205afb510f67850ce98e7a604054e50eb007cdd33","section":"search_profile","status":"valid","value_json":"{\"assumed_background\":[{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"Knowledge of food chemistry or organic chemistry (such asFOOD SCI 410,CHEM 341,343, or345) required.\"}],\"text\":\"Food chemistry or organic chemistry background\"},{\"evidence\":[{\"course_id\":\"FOODSCI 410\",\"field\":\"description\",\"quote\":\"Nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, water, and enzymes.\"}],\"text\":\"Food constituent chemistry\"},{\"evidence\":[{\"course_id\":\"CHEM 341\",\"field\":\"description\",\"quote\":\"Core organic chemistry concepts of structure, reactivity, and synthesis with regards to the functional groups commonly found in commercial and biological substances.\"}],\"text\":\"Organic chemistry structure and reactivity\"},{\"evidence\":[{\"course_id\":\"CHEM 343\",\"field\":\"description\",\"quote\":\"Principles of molecular structure and bonding applied to predict and explain the reactivity of alkanes, alkenes, alkynes, alkyl halides, alcohols, and thiols.\"}],\"text\":\"Organic chemistry I fundamentals\"},{\"evidence\":[{\"course_id\":\"CHEM 345\",\"field\":\"description\",\"quote\":\"Principles of molecular structure and bonding applied to predict and explain the reactivity of aromatic systems, benzylic and allylic systems, aryl and vinyl halides, and carbonyl-containing compounds (e.g., ketones, carboxylic acids, esters, acid chlorides, amides).\"}],\"text\":\"Organic chemistry II advanced reactivity\"}],\"search_phrases\":[\"food biochemistry structure function\",\"molecular profiling food\",\"protein small molecule interaction modeling\",\"high-resolution mass spectrometry food analysis\",\"fluorescence spectroscopy food microstructure\"],\"skills_taught\":[{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"Provides hands-on experience using computational approaches to model protein-small molecule interactions\"}],\"text\":\"Computational modeling of protein-small molecule interactions\"},{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"analysis of small molecules using high-resolution MS\"}],\"text\":\"High-resolution mass spectrometry analysis\"},{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"protein composition and morphology with fluorescence spectroscopy and microscopy\"}],\"text\":\"Fluorescence spectroscopy and microscopy for protein analysis\"}],\"summary\":{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"title\",\"quote\":\"FOOD BIOCHEMISTRY\"},{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"Explores methods for interrogating structure-function relationships, molecular profiles, and microstructure of foods.\"}],\"text\":\"FOOD BIOCHEMISTRY explores structure-function relationships and molecular profiles of foods using computational and spectroscopic methods.\"},\"topics\":[{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"interrogating structure-function relationships, molecular profiles, and microstructure of foods\"}],\"text\":\"Structure-function relationships and microstructure\"},{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"model protein-small molecule interactions\"}],\"text\":\"Protein-small molecule interactions\"},{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"analysis of small molecules using high-resolution MS\"}],\"text\":\"Small molecule analysis via mass spectrometry\"},{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"protein composition and morphology with fluorescence spectroscopy and microscopy\"}],\"text\":\"Protein composition and morphology\"}]}","candidate_json":null,"error":null,"model":"nvidia/Qwen3.6-35B-A3B-NVFP4","model_revision":"1355db6a052410cfd62085d94b58866fd0f2c3c5","selected_for_release":true},{"run_id":"20260907T155543-ce3781c4","observed_at":"2026-09-07 15:55:43.033547+00:00","course_uid":"course_40a7c8a63bb7f9c3aa559d26","course_id":"ANSCI/FOODSCI 711","catalog_version_id":"93ab96097defd9d3d1667ac8956fe20f194cf9d3d6ffbfec14dfb0916bdfd82a","record_version_id":"030959bf52337580354ab98886b5162421736a3b5835f8088f2720fd385eb4c5","job_id":"enrich-5590a4969e0a630fe46a86e8","output_id":"0c6b1ca08c47cd8a8a825e7205afb510f67850ce98e7a604054e50eb007cdd33","section":"student_experience","status":"insufficient_evidence","value_json":"{\"status\":\"insufficient_evidence\",\"themes\":[]}","candidate_json":null,"error":null,"model":"nvidia/Qwen3.6-35B-A3B-NVFP4","model_revision":"1355db6a052410cfd62085d94b58866fd0f2c3c5","selected_for_release":true},{"run_id":"20260906T231458-5fdd2fff","observed_at":"2026-09-06 23:14:58.172943+00:00","course_uid":"course_40a7c8a63bb7f9c3aa559d26","course_id":"ANSCI/FOODSCI 711","catalog_version_id":"93ab96097defd9d3d1667ac8956fe20f194cf9d3d6ffbfec14dfb0916bdfd82a","record_version_id":"030959bf52337580354ab98886b5162421736a3b5835f8088f2720fd385eb4c5","job_id":"enrich-789789da373eecc1ff75f626","output_id":"8d35784f916c35867eae1ecd8e30167840988c1b8184a2e361f9a01fd005b3f7","section":"requirements","status":"valid","value_json":"{\"nodes\":[{\"children\":[],\"condition\":\"Graduate/professional standing\",\"course\":null,\"evidence\":\"Graduate/professional standing\",\"id\":\"n0\",\"kind\":\"condition\"}],\"notes\":[],\"root\":\"n0\",\"status\":\"parsed\"}","candidate_json":null,"error":null,"model":"nvidia/Qwen3.6-35B-A3B-NVFP4","model_revision":"1355db6a052410cfd62085d94b58866fd0f2c3c5","selected_for_release":false},{"run_id":"20260906T231458-5fdd2fff","observed_at":"2026-09-06 23:14:58.172943+00:00","course_uid":"course_40a7c8a63bb7f9c3aa559d26","course_id":"ANSCI/FOODSCI 711","catalog_version_id":"93ab96097defd9d3d1667ac8956fe20f194cf9d3d6ffbfec14dfb0916bdfd82a","record_version_id":"030959bf52337580354ab98886b5162421736a3b5835f8088f2720fd385eb4c5","job_id":"enrich-789789da373eecc1ff75f626","output_id":"8d35784f916c35867eae1ecd8e30167840988c1b8184a2e361f9a01fd005b3f7","section":"search_profile","status":"valid","value_json":"{\"assumed_background\":[{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"Knowledge of food chemistry or organic chemistry (such asFOOD SCI 410,CHEM 341,343, or345) required.\"}],\"text\":\"Food chemistry or organic chemistry background\"},{\"evidence\":[{\"course_id\":\"FOODSCI 410\",\"field\":\"description\",\"quote\":\"Nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, water, and enzymes.\"}],\"text\":\"Food constituent chemistry\"},{\"evidence\":[{\"course_id\":\"CHEM 341\",\"field\":\"description\",\"quote\":\"Core organic chemistry concepts of structure, reactivity, and synthesis with regards to the functional groups commonly found in commercial and biological substances.\"}],\"text\":\"Organic chemistry structure and reactivity\"},{\"evidence\":[{\"course_id\":\"CHEM 343\",\"field\":\"description\",\"quote\":\"Principles of molecular structure and bonding applied to predict and explain the reactivity of alkanes, alkenes, alkynes, alkyl halides, alcohols, and thiols.\"}],\"text\":\"Organic chemistry I fundamentals\"},{\"evidence\":[{\"course_id\":\"CHEM 345\",\"field\":\"description\",\"quote\":\"Principles of molecular structure and bonding applied to predict and explain the reactivity of aromatic systems, benzylic and allylic systems, aryl and vinyl halides, and carbonyl-containing compounds (e.g., ketones, carboxylic acids, esters, acid chlorides, amides).\"}],\"text\":\"Organic chemistry II advanced reactivity\"}],\"search_phrases\":[\"food biochemistry structure function\",\"molecular profiling food\",\"protein small molecule interaction modeling\",\"high-resolution mass spectrometry food analysis\",\"fluorescence spectroscopy food microstructure\"],\"skills_taught\":[{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"Provides hands-on experience using computational approaches to model protein-small molecule interactions\"}],\"text\":\"Computational modeling of protein-small molecule interactions\"},{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"analysis of small molecules using high-resolution MS\"}],\"text\":\"High-resolution mass spectrometry analysis\"},{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"protein composition and morphology with fluorescence spectroscopy and microscopy\"}],\"text\":\"Fluorescence spectroscopy and microscopy for protein analysis\"}],\"summary\":{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"title\",\"quote\":\"FOOD BIOCHEMISTRY\"},{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"Explores methods for interrogating structure-function relationships, molecular profiles, and microstructure of foods.\"}],\"text\":\"FOOD BIOCHEMISTRY explores structure-function relationships and molecular profiles of foods using computational and spectroscopic methods.\"},\"topics\":[{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"interrogating structure-function relationships, molecular profiles, and microstructure of foods\"}],\"text\":\"Structure-function relationships and microstructure\"},{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"model protein-small molecule interactions\"}],\"text\":\"Protein-small molecule interactions\"},{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"analysis of small molecules using high-resolution MS\"}],\"text\":\"Small molecule analysis via mass spectrometry\"},{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"protein composition and morphology with fluorescence spectroscopy and microscopy\"}],\"text\":\"Protein composition and morphology\"}]}","candidate_json":null,"error":null,"model":"nvidia/Qwen3.6-35B-A3B-NVFP4","model_revision":"1355db6a052410cfd62085d94b58866fd0f2c3c5","selected_for_release":false},{"run_id":"20260906T231458-5fdd2fff","observed_at":"2026-09-06 23:14:58.172943+00:00","course_uid":"course_40a7c8a63bb7f9c3aa559d26","course_id":"ANSCI/FOODSCI 711","catalog_version_id":"93ab96097defd9d3d1667ac8956fe20f194cf9d3d6ffbfec14dfb0916bdfd82a","record_version_id":"030959bf52337580354ab98886b5162421736a3b5835f8088f2720fd385eb4c5","job_id":"enrich-789789da373eecc1ff75f626","output_id":"8d35784f916c35867eae1ecd8e30167840988c1b8184a2e361f9a01fd005b3f7","section":"student_experience","status":"insufficient_evidence","value_json":"{\"status\":\"insufficient_evidence\",\"themes\":[]}","candidate_json":null,"error":null,"model":"nvidia/Qwen3.6-35B-A3B-NVFP4","model_revision":"1355db6a052410cfd62085d94b58866fd0f2c3c5","selected_for_release":false},{"run_id":"20260907T155543-ce3781c4","observed_at":"2026-09-07 15:55:43.033547+00:00","course_uid":"course_40a7c8a63bb7f9c3aa559d26","course_id":"ANSCI/FOODSCI 711","catalog_version_id":"93ab96097defd9d3d1667ac8956fe20f194cf9d3d6ffbfec14dfb0916bdfd82a","record_version_id":"030959bf52337580354ab98886b5162421736a3b5835f8088f2720fd385eb4c5","job_id":"enrich-8b774950c2b6adfdc46d1b82","output_id":"2b3be521f215ec11b69444a1738f6c27c551e0fe92bd253693705dfec0cedc96","section":"requirements","status":"valid","value_json":"{\"nodes\":[{\"children\":[],\"condition\":\"Graduate/professional standing\",\"course\":null,\"evidence\":\"Graduate/professional standing\",\"id\":\"n0\",\"kind\":\"condition\"}],\"notes\":[],\"root\":\"n0\",\"status\":\"parsed\"}","candidate_json":null,"error":null,"model":"nvidia/Qwen3.6-35B-A3B-NVFP4","model_revision":"1355db6a052410cfd62085d94b58866fd0f2c3c5","selected_for_release":true},{"run_id":"20260907T155543-ce3781c4","observed_at":"2026-09-07 15:55:43.033547+00:00","course_uid":"course_40a7c8a63bb7f9c3aa559d26","course_id":"ANSCI/FOODSCI 711","catalog_version_id":"93ab96097defd9d3d1667ac8956fe20f194cf9d3d6ffbfec14dfb0916bdfd82a","record_version_id":"030959bf52337580354ab98886b5162421736a3b5835f8088f2720fd385eb4c5","job_id":"enrich-8b774950c2b6adfdc46d1b82","output_id":"2b3be521f215ec11b69444a1738f6c27c551e0fe92bd253693705dfec0cedc96","section":"search_profile","status":"valid","value_json":"{\"assumed_background\":[{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"Knowledge of food chemistry or organic chemistry (such asFOOD SCI 410,CHEM 341,343, or345) required.\"}],\"text\":\"Food chemistry or organic chemistry background\"},{\"evidence\":[{\"course_id\":\"FOODSCI 410\",\"field\":\"description\",\"quote\":\"Nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, water, and enzymes.\"}],\"text\":\"Food constituent chemistry\"},{\"evidence\":[{\"course_id\":\"CHEM 341\",\"field\":\"description\",\"quote\":\"Core organic chemistry concepts of structure, reactivity, and synthesis with regards to the functional groups commonly found in commercial and biological substances.\"}],\"text\":\"Organic chemistry structure and reactivity\"},{\"evidence\":[{\"course_id\":\"CHEM 343\",\"field\":\"description\",\"quote\":\"Principles of molecular structure and bonding applied to predict and explain the reactivity of alkanes, alkenes, alkynes, alkyl halides, alcohols, and thiols.\"}],\"text\":\"Organic chemistry I fundamentals\"},{\"evidence\":[{\"course_id\":\"CHEM 345\",\"field\":\"description\",\"quote\":\"Principles of molecular structure and bonding applied to predict and explain the reactivity of aromatic systems, benzylic and allylic systems, aryl and vinyl halides, and carbonyl-containing compounds (e.g., ketones, carboxylic acids, esters, acid chlorides, amides).\"}],\"text\":\"Organic chemistry II advanced reactivity\"}],\"search_phrases\":[\"food biochemistry structure function\",\"molecular profiling food\",\"protein small molecule interaction modeling\",\"high-resolution mass spectrometry food analysis\",\"fluorescence spectroscopy food microstructure\"],\"skills_taught\":[{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"Provides hands-on experience using computational approaches to model protein-small molecule interactions\"}],\"text\":\"Computational modeling of protein-small molecule interactions\"},{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"analysis of small molecules using high-resolution MS\"}],\"text\":\"High-resolution mass spectrometry analysis\"},{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"protein composition and morphology with fluorescence spectroscopy and microscopy\"}],\"text\":\"Fluorescence spectroscopy and microscopy for protein analysis\"}],\"summary\":{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"title\",\"quote\":\"FOOD BIOCHEMISTRY\"},{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"Explores methods for interrogating structure-function relationships, molecular profiles, and microstructure of foods.\"}],\"text\":\"FOOD BIOCHEMISTRY explores structure-function relationships and molecular profiles of foods using computational and spectroscopic methods.\"},\"topics\":[{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"interrogating structure-function relationships, molecular profiles, and microstructure of foods\"}],\"text\":\"Structure-function relationships and microstructure\"},{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"model protein-small molecule interactions\"}],\"text\":\"Protein-small molecule interactions\"},{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"analysis of small molecules using high-resolution MS\"}],\"text\":\"Small molecule analysis via mass spectrometry\"},{\"evidence\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"field\":\"description\",\"quote\":\"protein composition and morphology with fluorescence spectroscopy and microscopy\"}],\"text\":\"Protein composition and morphology\"}]}","candidate_json":null,"error":null,"model":"nvidia/Qwen3.6-35B-A3B-NVFP4","model_revision":"1355db6a052410cfd62085d94b58866fd0f2c3c5","selected_for_release":true},{"run_id":"20260907T155543-ce3781c4","observed_at":"2026-09-07 15:55:43.033547+00:00","course_uid":"course_40a7c8a63bb7f9c3aa559d26","course_id":"ANSCI/FOODSCI 711","catalog_version_id":"93ab96097defd9d3d1667ac8956fe20f194cf9d3d6ffbfec14dfb0916bdfd82a","record_version_id":"030959bf52337580354ab98886b5162421736a3b5835f8088f2720fd385eb4c5","job_id":"enrich-8b774950c2b6adfdc46d1b82","output_id":"2b3be521f215ec11b69444a1738f6c27c551e0fe92bd253693705dfec0cedc96","section":"student_experience","status":"insufficient_evidence","value_json":"{\"status\":\"insufficient_evidence\",\"themes\":[]}","candidate_json":null,"error":null,"model":"nvidia/Qwen3.6-35B-A3B-NVFP4","model_revision":"1355db6a052410cfd62085d94b58866fd0f2c3c5","selected_for_release":true},{"run_id":"20260907T155543-ce3781c4","observed_at":"2026-09-07 15:55:43.033547+00:00","course_uid":"course_40a7c8a63bb7f9c3aa559d26","course_id":"ANSCI/FOODSCI 711","catalog_version_id":"93ab96097defd9d3d1667ac8956fe20f194cf9d3d6ffbfec14dfb0916bdfd82a","record_version_id":"030959bf52337580354ab98886b5162421736a3b5835f8088f2720fd385eb4c5","job_id":"enrich-8b774950c2b6adfdc46d1b82","output_id":"2b3be521f215ec11b69444a1738f6c27c551e0fe92bd253693705dfec0cedc96","section":"student_summary","status":"valid","value_json":"{\"context_hash\":\"31b6afa68e61bd6dfbddc4f03859d312e00d9bfd062aa245756ab04117380caf\",\"course_id\":\"ANSCI/FOODSCI 711\",\"current_instructors\":[{\"instructor_uid\":\"instructor_6051197d30b38e3df7a0dcc7\",\"message\":\"No course-specific reviews available\",\"name\":\"Audrey Girard\",\"review_status\":\"no_course_reviews\",\"rmp_instructor_id\":\"rmp:2872940\",\"summary\":[{\"citations\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"bbf02a6f-b095-3e28-9748-867d320fe62c\",\"source_record\":{\"entity_id\":\"bbf02a6f-b095-3e28-9748-867d320fe62c\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1242\",\"type\":\"grade\"},{\"course_id\":\"ANSCI/FOODSCI 711\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"bbf02a6f-b095-3e28-9748-867d320fe62c\",\"source_record\":{\"entity_id\":\"bbf02a6f-b095-3e28-9748-867d320fe62c\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1252\",\"type\":\"grade\"}],\"text\":\"Recent recorded grades — Fall 2023: 3.75 GPA, 95.0% A/AB (n=20 letter grades); Fall 2024: 3.58 GPA, 83.3% A/AB (n=6 letter grades). Includes jointly taught sections.\"}]},{\"instructor_uid\":\"instructor_ac4b454726129abb2eceafde\",\"message\":\"No course-specific reviews available\",\"name\":\"Bradley Bolling\",\"review_status\":\"no_course_reviews\",\"rmp_instructor_id\":\"rmp:2920892\",\"summary\":[{\"citations\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"bbf02a6f-b095-3e28-9748-867d320fe62c\",\"source_record\":{\"entity_id\":\"bbf02a6f-b095-3e28-9748-867d320fe62c\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1242\",\"type\":\"grade\"},{\"course_id\":\"ANSCI/FOODSCI 711\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"bbf02a6f-b095-3e28-9748-867d320fe62c\",\"source_record\":{\"entity_id\":\"bbf02a6f-b095-3e28-9748-867d320fe62c\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1252\",\"type\":\"grade\"}],\"text\":\"Recent recorded grades — Fall 2023: 3.75 GPA, 95.0% A/AB (n=20 letter grades); Fall 2024: 3.58 GPA, 83.3% A/AB (n=6 letter grades). Includes jointly taught sections.\"}]},{\"instructor_uid\":\"instructor_7e74e3e4327c7f6fda003b39\",\"message\":\"No course-specific reviews available\",\"name\":\"Mark Richards\",\"review_status\":\"no_course_reviews\",\"rmp_instructor_id\":null,\"summary\":[{\"citations\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"bbf02a6f-b095-3e28-9748-867d320fe62c\",\"source_record\":{\"entity_id\":\"bbf02a6f-b095-3e28-9748-867d320fe62c\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1242\",\"type\":\"grade\"},{\"course_id\":\"ANSCI/FOODSCI 711\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"bbf02a6f-b095-3e28-9748-867d320fe62c\",\"source_record\":{\"entity_id\":\"bbf02a6f-b095-3e28-9748-867d320fe62c\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1252\",\"type\":\"grade\"}],\"text\":\"Recent recorded grades — Fall 2023: 3.75 GPA, 95.0% A/AB (n=20 letter grades); Fall 2024: 3.58 GPA, 83.3% A/AB (n=6 letter grades). Includes jointly taught sections.\"}]}],\"difficulty_workload\":[],\"errors\":[],\"historical_context\":[],\"message\":\"No course-specific reviews available\",\"offered\":true,\"profile_hash\":\"672f506f2fc2f46a071b9777f4a92cc197b2ccdeef25590e9285146d8c7e7f90\",\"quick_take\":[{\"citations\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"run_id\":\"20260907T155543-ce3781c4\",\"source_record\":{\"entity_id\":\"bbf02a6f-b095-3e28-9748-867d320fe62c\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"grades_latest\",\"term_id\":\"1242\",\"type\":\"grade\"},{\"course_id\":\"ANSCI/FOODSCI 711\",\"run_id\":\"20260907T155543-ce3781c4\",\"source_record\":{\"entity_id\":\"bbf02a6f-b095-3e28-9748-867d320fe62c\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"grades_latest\",\"term_id\":\"1252\",\"type\":\"grade\"}],\"text\":\"Recent recorded grades — Fall 2023: 3.75 GPA, 95.0% A/AB (n=20 letter grades); Fall 2024: 3.58 GPA, 83.3% A/AB (n=6 letter grades).\"}],\"student_experience\":[],\"task_hash\":\"74fb0997943e888960bbc9e47db8c4fd12e4292d55c20509d8d89db6a9910f68\",\"teaching_history\":[{\"citations\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"bbf02a6f-b095-3e28-9748-867d320fe62c\",\"source_record\":{\"entity_id\":\"bbf02a6f-b095-3e28-9748-867d320fe62c\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1242\",\"type\":\"grade\"},{\"course_id\":\"ANSCI/FOODSCI 711\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"bbf02a6f-b095-3e28-9748-867d320fe62c\",\"source_record\":{\"entity_id\":\"bbf02a6f-b095-3e28-9748-867d320fe62c\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1252\",\"type\":\"grade\"}],\"text\":\"AUDREY GIRARD is recorded teaching in Fall 2023, Fall 2024. Recorded history may be incomplete and does not establish a future schedule.\"},{\"citations\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"bbf02a6f-b095-3e28-9748-867d320fe62c\",\"source_record\":{\"entity_id\":\"bbf02a6f-b095-3e28-9748-867d320fe62c\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1242\",\"type\":\"grade\"},{\"course_id\":\"ANSCI/FOODSCI 711\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"bbf02a6f-b095-3e28-9748-867d320fe62c\",\"source_record\":{\"entity_id\":\"bbf02a6f-b095-3e28-9748-867d320fe62c\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1252\",\"type\":\"grade\"}],\"text\":\"BRADLEY BOLLING is recorded teaching in Fall 2023, Fall 2024. Recorded history may be incomplete and does not establish a future schedule.\"},{\"citations\":[{\"course_id\":\"ANSCI/FOODSCI 711\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"bbf02a6f-b095-3e28-9748-867d320fe62c\",\"source_record\":{\"entity_id\":\"bbf02a6f-b095-3e28-9748-867d320fe62c\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1242\",\"type\":\"grade\"},{\"course_id\":\"ANSCI/FOODSCI 711\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"bbf02a6f-b095-3e28-9748-867d320fe62c\",\"source_record\":{\"entity_id\":\"bbf02a6f-b095-3e28-9748-867d320fe62c\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1252\",\"type\":\"grade\"}],\"text\":\"MARK RICHARDS is recorded teaching in Fall 2023, Fall 2024. Recorded history may be incomplete and does not establish a future schedule.\"}],\"term_id\":\"1272\",\"term_name\":\"2026 Fall\",\"version\":2}","candidate_json":null,"error":null,"model":"nvidia/Qwen3.6-35B-A3B-NVFP4","model_revision":"1355db6a052410cfd62085d94b58866fd0f2c3c5","selected_for_release":true}]