[{"run_id":"20260906T231458-5fdd2fff","observed_at":"2026-09-06 23:14:58.172943+00:00","course_uid":"course_ffee45a59f114679538e8d32","course_id":"FOODSCI 410","catalog_version_id":"0015f32e6fb35f98c8146029a538a5a6e376db9d78e2670bf70bb3b3996c6180","record_version_id":"b5e419189d63a8c8a5dd2890513a7e7b1a42330b85908fe4f5027e06c43c56a0","job_id":"enrich-5291a20b802b9bbbe22b24cb","output_id":"0c6f652c14d7eddbf8f4d14cf1a672c36c02e3ebc8275f63752ce7f6da285d81","section":"requirements","status":"needs_review","value_json":"{\"nodes\":[{\"children\":[\"n1\",\"n2\",\"n3\"],\"condition\":null,\"course\":null,\"evidence\":\"FOOD SCI 301,CHEM 343, and (BIOCHEM 501or concurrent enrollment)\",\"id\":\"n0\",\"kind\":\"all\"},{\"children\":[],\"condition\":null,\"course\":{\"course_number\":301,\"minimum_grade\":null,\"subjects\":[\"FOODSCI\"],\"timing\":\"prior\"},\"evidence\":\"FOOD SCI 301\",\"id\":\"n1\",\"kind\":\"course\"},{\"children\":[],\"condition\":null,\"course\":{\"course_number\":343,\"minimum_grade\":null,\"subjects\":[\"CHEM\"],\"timing\":\"prior\"},\"evidence\":\"CHEM 343\",\"id\":\"n2\",\"kind\":\"course\"},{\"children\":[],\"condition\":null,\"course\":{\"course_number\":501,\"minimum_grade\":null,\"subjects\":[\"BIOCHEM\"],\"timing\":\"concurrent\"},\"evidence\":\"BIOCHEM 501or concurrent enrollment\",\"id\":\"n3\",\"kind\":\"course\"}],\"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_ffee45a59f114679538e8d32","course_id":"FOODSCI 410","catalog_version_id":"0015f32e6fb35f98c8146029a538a5a6e376db9d78e2670bf70bb3b3996c6180","record_version_id":"b5e419189d63a8c8a5dd2890513a7e7b1a42330b85908fe4f5027e06c43c56a0","job_id":"enrich-5291a20b802b9bbbe22b24cb","output_id":"0c6f652c14d7eddbf8f4d14cf1a672c36c02e3ebc8275f63752ce7f6da285d81","section":"search_profile","status":"valid","value_json":"{\"assumed_background\":[{\"evidence\":[{\"course_id\":\"FOODSCI 301\",\"field\":\"description\",\"quote\":\"Covers the basic chemical, physical and microbiological properties of food\"},{\"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\"},{\"course_id\":\"BIOCHEM 501\",\"field\":\"description\",\"quote\":\"Chemistry, nutrition, and metabolism of biological systems\"}],\"text\":\"Foundational knowledge in food science, organic chemistry, and biochemistry.\"}],\"search_phrases\":[\"food chemistry\",\"food constituents\",\"proteins lipids carbohydrates\",\"food science 410\",\"biochemistry food\"],\"skills_taught\":[{\"evidence\":[{\"course_id\":\"FOODSCI 410\",\"field\":\"description\",\"quote\":\"Nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, water, and enzymes\"}],\"text\":\"Understanding the chemical behavior of food constituents.\"}],\"summary\":{\"evidence\":[{\"course_id\":\"FOODSCI 410\",\"field\":\"title\",\"quote\":\"FOOD CHEMISTRY\"},{\"course_id\":\"FOODSCI 410\",\"field\":\"description\",\"quote\":\"Nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, water, and enzymes.\"}],\"text\":\"FOOD CHEMISTRY covers the nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, water, and enzymes.\"},\"topics\":[{\"evidence\":[{\"course_id\":\"FOODSCI 410\",\"field\":\"description\",\"quote\":\"proteins, lipids, carbohydrates, water, and enzymes\"}],\"text\":\"Proteins, lipids, carbohydrates, water, and enzymes.\"}]}","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_ffee45a59f114679538e8d32","course_id":"FOODSCI 410","catalog_version_id":"0015f32e6fb35f98c8146029a538a5a6e376db9d78e2670bf70bb3b3996c6180","record_version_id":"b5e419189d63a8c8a5dd2890513a7e7b1a42330b85908fe4f5027e06c43c56a0","job_id":"enrich-5291a20b802b9bbbe22b24cb","output_id":"0c6f652c14d7eddbf8f4d14cf1a672c36c02e3ebc8275f63752ce7f6da285d81","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_ffee45a59f114679538e8d32","course_id":"FOODSCI 410","catalog_version_id":"0015f32e6fb35f98c8146029a538a5a6e376db9d78e2670bf70bb3b3996c6180","record_version_id":"b5e419189d63a8c8a5dd2890513a7e7b1a42330b85908fe4f5027e06c43c56a0","job_id":"enrich-5590a4969e0a630fe46a86e8","output_id":"a977e73dfa5b012c15ec59b9d41e1b54c9c5cbab17513cf60c6979dadf4b6f7e","section":"requirements","status":"valid","value_json":"{\"nodes\":[{\"children\":[\"n1\",\"n2\",\"n3\"],\"condition\":null,\"course\":null,\"evidence\":\"FOOD SCI 301,CHEM 343, and (BIOCHEM 501or concurrent enrollment)\",\"id\":\"n0\",\"kind\":\"all\"},{\"children\":[],\"condition\":null,\"course\":{\"course_number\":301,\"minimum_grade\":null,\"subjects\":[\"FOODSCI\"],\"timing\":\"prior\"},\"evidence\":\"FOOD SCI 301\",\"id\":\"n1\",\"kind\":\"course\"},{\"children\":[],\"condition\":null,\"course\":{\"course_number\":343,\"minimum_grade\":null,\"subjects\":[\"CHEM\"],\"timing\":\"prior\"},\"evidence\":\"CHEM 343\",\"id\":\"n2\",\"kind\":\"course\"},{\"children\":[],\"condition\":null,\"course\":{\"course_number\":501,\"minimum_grade\":null,\"subjects\":[\"BIOCHEM\"],\"timing\":\"concurrent\"},\"evidence\":\"BIOCHEM 501or concurrent enrollment\",\"id\":\"n3\",\"kind\":\"course\"}],\"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_ffee45a59f114679538e8d32","course_id":"FOODSCI 410","catalog_version_id":"0015f32e6fb35f98c8146029a538a5a6e376db9d78e2670bf70bb3b3996c6180","record_version_id":"b5e419189d63a8c8a5dd2890513a7e7b1a42330b85908fe4f5027e06c43c56a0","job_id":"enrich-5590a4969e0a630fe46a86e8","output_id":"a977e73dfa5b012c15ec59b9d41e1b54c9c5cbab17513cf60c6979dadf4b6f7e","section":"search_profile","status":"valid","value_json":"{\"assumed_background\":[{\"evidence\":[{\"course_id\":\"FOODSCI 301\",\"field\":\"description\",\"quote\":\"Covers the basic chemical, physical and microbiological properties of food\"},{\"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\"},{\"course_id\":\"BIOCHEM 501\",\"field\":\"description\",\"quote\":\"Chemistry, nutrition, and metabolism of biological systems\"}],\"text\":\"Foundational knowledge in food science, organic chemistry, and biochemistry.\"}],\"search_phrases\":[\"food chemistry\",\"food constituents\",\"proteins lipids carbohydrates\",\"food science 410\",\"biochemistry food\"],\"skills_taught\":[{\"evidence\":[{\"course_id\":\"FOODSCI 410\",\"field\":\"description\",\"quote\":\"Nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, water, and enzymes\"}],\"text\":\"Understanding the chemical behavior of food constituents.\"}],\"summary\":{\"evidence\":[{\"course_id\":\"FOODSCI 410\",\"field\":\"title\",\"quote\":\"FOOD CHEMISTRY\"},{\"course_id\":\"FOODSCI 410\",\"field\":\"description\",\"quote\":\"Nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, water, and enzymes.\"}],\"text\":\"FOOD CHEMISTRY covers the nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, water, and enzymes.\"},\"topics\":[{\"evidence\":[{\"course_id\":\"FOODSCI 410\",\"field\":\"description\",\"quote\":\"proteins, lipids, carbohydrates, water, and enzymes\"}],\"text\":\"Proteins, lipids, carbohydrates, water, and enzymes.\"}]}","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_ffee45a59f114679538e8d32","course_id":"FOODSCI 410","catalog_version_id":"0015f32e6fb35f98c8146029a538a5a6e376db9d78e2670bf70bb3b3996c6180","record_version_id":"b5e419189d63a8c8a5dd2890513a7e7b1a42330b85908fe4f5027e06c43c56a0","job_id":"enrich-5590a4969e0a630fe46a86e8","output_id":"a977e73dfa5b012c15ec59b9d41e1b54c9c5cbab17513cf60c6979dadf4b6f7e","section":"student_experience","status":"valid","value_json":"{\"status\":\"supported\",\"themes\":[{\"aspect\":\"teaching_clarity\",\"evidence\":[{\"comment\":\"I would say my grade does not really reflect my experience with Dr. Girard. I think it's very clear that this was her first year teaching but she tried her best. Sometimes she made mistakes but always tried to correct them. My frustration was often with her hesitance to answer questions for fear of giving me the answer. \",\"course_id\":\"FOODSCI 410\",\"date\":\"2023-04-19 18:28:34 +0000 UTC\",\"difficulty_rating\":4,\"id\":\"d2eaa437e8cec06b15a2d142\",\"instructor_id\":\"rmp:2872940\",\"instructor_name\":\"Audrey Girard\",\"quality_rating\":4,\"source_review_id\":\"UmF0aW5nLTM3NjY1NTk4\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2872940\"}],\"evidence_count\":1,\"review_ids\":[\"d2eaa437e8cec06b15a2d142\"],\"scope\":{\"historical\":true,\"instructors\":[{\"id\":\"rmp:2872940\",\"name\":\"Audrey Girard\"}],\"review_year_end\":\"2023\",\"review_year_start\":\"2023\"},\"sentiment\":\"mixed\",\"summary\":\"Instructor is clear but hesitant to give direct answers, which can be frustrating for students.\"},{\"aspect\":\"overall\",\"evidence\":[{\"comment\":\"Food chemistry was one of my most interesting classes and much of that comes down to how the class was taught. She makes time for in-class discussion and brings food for students to experience hands on the effects of what she's teaching about. The first section is rough (you study water for 3 weeks) but after that it's much more interesting\",\"course_id\":\"FOODSCI 410\",\"date\":\"2023-01-09 22:20:58 +0000 UTC\",\"difficulty_rating\":4,\"id\":\"aba08eec2069b279be9ee879\",\"instructor_id\":\"rmp:2872940\",\"instructor_name\":\"Audrey Girard\",\"quality_rating\":4,\"source_review_id\":\"UmF0aW5nLTM3MzA3OTc4\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2872940\"}],\"evidence_count\":1,\"review_ids\":[\"aba08eec2069b279be9ee879\"],\"scope\":{\"historical\":true,\"instructors\":[{\"id\":\"rmp:2872940\",\"name\":\"Audrey Girard\"}],\"review_year_end\":\"2023\",\"review_year_start\":\"2023\"},\"sentiment\":\"positive\",\"summary\":\"The class is interesting and engaging due to hands-on activities and discussions, despite a difficult start.\"},{\"aspect\":\"organization\",\"evidence\":[{\"comment\":\"Food chemistry was one of my most interesting classes and much of that comes down to how the class was taught. She makes time for in-class discussion and brings food for students to experience hands on the effects of what she's teaching about. The first section is rough (you study water for 3 weeks) but after that it's much more interesting\",\"course_id\":\"FOODSCI 410\",\"date\":\"2023-01-09 22:20:58 +0000 UTC\",\"difficulty_rating\":4,\"id\":\"aba08eec2069b279be9ee879\",\"instructor_id\":\"rmp:2872940\",\"instructor_name\":\"Audrey Girard\",\"quality_rating\":4,\"source_review_id\":\"UmF0aW5nLTM3MzA3OTc4\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2872940\"}],\"evidence_count\":1,\"review_ids\":[\"aba08eec2069b279be9ee879\"],\"scope\":{\"historical\":true,\"instructors\":[{\"id\":\"rmp:2872940\",\"name\":\"Audrey Girard\"}],\"review_year_end\":\"2023\",\"review_year_start\":\"2023\"},\"sentiment\":\"mixed\",\"summary\":\"The first section on water chemistry is rough, but the rest of the course improves significantly.\"}]}","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_ffee45a59f114679538e8d32","course_id":"FOODSCI 410","catalog_version_id":"0015f32e6fb35f98c8146029a538a5a6e376db9d78e2670bf70bb3b3996c6180","record_version_id":"b5e419189d63a8c8a5dd2890513a7e7b1a42330b85908fe4f5027e06c43c56a0","job_id":"enrich-8b774950c2b6adfdc46d1b82","output_id":"25afaa587f86666eda85834f82f1b38529a27b711d3f208724cea4308a367a69","section":"requirements","status":"valid","value_json":"{\"nodes\":[{\"children\":[\"n1\",\"n2\",\"n3\"],\"condition\":null,\"course\":null,\"evidence\":\"FOOD SCI 301,CHEM 343, and (BIOCHEM 501or concurrent enrollment)\",\"id\":\"n0\",\"kind\":\"all\"},{\"children\":[],\"condition\":null,\"course\":{\"course_number\":301,\"minimum_grade\":null,\"subjects\":[\"FOODSCI\"],\"timing\":\"prior\"},\"evidence\":\"FOOD SCI 301\",\"id\":\"n1\",\"kind\":\"course\"},{\"children\":[],\"condition\":null,\"course\":{\"course_number\":343,\"minimum_grade\":null,\"subjects\":[\"CHEM\"],\"timing\":\"prior\"},\"evidence\":\"CHEM 343\",\"id\":\"n2\",\"kind\":\"course\"},{\"children\":[],\"condition\":null,\"course\":{\"course_number\":501,\"minimum_grade\":null,\"subjects\":[\"BIOCHEM\"],\"timing\":\"concurrent\"},\"evidence\":\"BIOCHEM 501or concurrent enrollment\",\"id\":\"n3\",\"kind\":\"course\"}],\"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_ffee45a59f114679538e8d32","course_id":"FOODSCI 410","catalog_version_id":"0015f32e6fb35f98c8146029a538a5a6e376db9d78e2670bf70bb3b3996c6180","record_version_id":"b5e419189d63a8c8a5dd2890513a7e7b1a42330b85908fe4f5027e06c43c56a0","job_id":"enrich-8b774950c2b6adfdc46d1b82","output_id":"25afaa587f86666eda85834f82f1b38529a27b711d3f208724cea4308a367a69","section":"search_profile","status":"valid","value_json":"{\"assumed_background\":[{\"evidence\":[{\"course_id\":\"FOODSCI 301\",\"field\":\"description\",\"quote\":\"Covers the basic chemical, physical and microbiological properties of food\"},{\"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\"},{\"course_id\":\"BIOCHEM 501\",\"field\":\"description\",\"quote\":\"Chemistry, nutrition, and metabolism of biological systems\"}],\"text\":\"Foundational knowledge in food science, organic chemistry, and biochemistry.\"}],\"search_phrases\":[\"food chemistry\",\"food constituents\",\"proteins lipids carbohydrates\",\"food science 410\",\"biochemistry food\"],\"skills_taught\":[{\"evidence\":[{\"course_id\":\"FOODSCI 410\",\"field\":\"description\",\"quote\":\"Nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, water, and enzymes\"}],\"text\":\"Understanding the chemical behavior of food constituents.\"}],\"summary\":{\"evidence\":[{\"course_id\":\"FOODSCI 410\",\"field\":\"title\",\"quote\":\"FOOD CHEMISTRY\"},{\"course_id\":\"FOODSCI 410\",\"field\":\"description\",\"quote\":\"Nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, water, and enzymes.\"}],\"text\":\"FOOD CHEMISTRY covers the nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, water, and enzymes.\"},\"topics\":[{\"evidence\":[{\"course_id\":\"FOODSCI 410\",\"field\":\"description\",\"quote\":\"proteins, lipids, carbohydrates, water, and enzymes\"}],\"text\":\"Proteins, lipids, carbohydrates, water, and enzymes.\"}]}","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_ffee45a59f114679538e8d32","course_id":"FOODSCI 410","catalog_version_id":"0015f32e6fb35f98c8146029a538a5a6e376db9d78e2670bf70bb3b3996c6180","record_version_id":"b5e419189d63a8c8a5dd2890513a7e7b1a42330b85908fe4f5027e06c43c56a0","job_id":"enrich-8b774950c2b6adfdc46d1b82","output_id":"25afaa587f86666eda85834f82f1b38529a27b711d3f208724cea4308a367a69","section":"student_experience","status":"valid","value_json":"{\"status\":\"supported\",\"themes\":[{\"aspect\":\"teaching_clarity\",\"evidence\":[{\"comment\":\"I would say my grade does not really reflect my experience with Dr. Girard. I think it's very clear that this was her first year teaching but she tried her best. Sometimes she made mistakes but always tried to correct them. My frustration was often with her hesitance to answer questions for fear of giving me the answer. \",\"course_id\":\"FOODSCI 410\",\"date\":\"2023-04-19 18:28:34 +0000 UTC\",\"difficulty_rating\":4,\"id\":\"d2eaa437e8cec06b15a2d142\",\"instructor_id\":\"rmp:2872940\",\"instructor_name\":\"Audrey Girard\",\"quality_rating\":4,\"source_review_id\":\"UmF0aW5nLTM3NjY1NTk4\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2872940\"}],\"evidence_count\":1,\"review_ids\":[\"d2eaa437e8cec06b15a2d142\"],\"scope\":{\"historical\":true,\"instructors\":[{\"id\":\"rmp:2872940\",\"name\":\"Audrey Girard\"}],\"review_year_end\":\"2023\",\"review_year_start\":\"2023\"},\"sentiment\":\"mixed\",\"summary\":\"Instructor is clear but hesitant to give direct answers, which can be frustrating for students.\"},{\"aspect\":\"overall\",\"evidence\":[{\"comment\":\"Food chemistry was one of my most interesting classes and much of that comes down to how the class was taught. She makes time for in-class discussion and brings food for students to experience hands on the effects of what she's teaching about. The first section is rough (you study water for 3 weeks) but after that it's much more interesting\",\"course_id\":\"FOODSCI 410\",\"date\":\"2023-01-09 22:20:58 +0000 UTC\",\"difficulty_rating\":4,\"id\":\"aba08eec2069b279be9ee879\",\"instructor_id\":\"rmp:2872940\",\"instructor_name\":\"Audrey Girard\",\"quality_rating\":4,\"source_review_id\":\"UmF0aW5nLTM3MzA3OTc4\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2872940\"}],\"evidence_count\":1,\"review_ids\":[\"aba08eec2069b279be9ee879\"],\"scope\":{\"historical\":true,\"instructors\":[{\"id\":\"rmp:2872940\",\"name\":\"Audrey Girard\"}],\"review_year_end\":\"2023\",\"review_year_start\":\"2023\"},\"sentiment\":\"positive\",\"summary\":\"The class is interesting and engaging due to hands-on activities and discussions, despite a difficult start.\"},{\"aspect\":\"organization\",\"evidence\":[{\"comment\":\"Food chemistry was one of my most interesting classes and much of that comes down to how the class was taught. She makes time for in-class discussion and brings food for students to experience hands on the effects of what she's teaching about. The first section is rough (you study water for 3 weeks) but after that it's much more interesting\",\"course_id\":\"FOODSCI 410\",\"date\":\"2023-01-09 22:20:58 +0000 UTC\",\"difficulty_rating\":4,\"id\":\"aba08eec2069b279be9ee879\",\"instructor_id\":\"rmp:2872940\",\"instructor_name\":\"Audrey Girard\",\"quality_rating\":4,\"source_review_id\":\"UmF0aW5nLTM3MzA3OTc4\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2872940\"}],\"evidence_count\":1,\"review_ids\":[\"aba08eec2069b279be9ee879\"],\"scope\":{\"historical\":true,\"instructors\":[{\"id\":\"rmp:2872940\",\"name\":\"Audrey Girard\"}],\"review_year_end\":\"2023\",\"review_year_start\":\"2023\"},\"sentiment\":\"mixed\",\"summary\":\"The first section on water chemistry is rough, but the rest of the course improves significantly.\"}]}","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_ffee45a59f114679538e8d32","course_id":"FOODSCI 410","catalog_version_id":"0015f32e6fb35f98c8146029a538a5a6e376db9d78e2670bf70bb3b3996c6180","record_version_id":"b5e419189d63a8c8a5dd2890513a7e7b1a42330b85908fe4f5027e06c43c56a0","job_id":"enrich-8b774950c2b6adfdc46d1b82","output_id":"25afaa587f86666eda85834f82f1b38529a27b711d3f208724cea4308a367a69","section":"student_summary","status":"invalid","value_json":"{\"context_hash\":\"2eedc4d871eb77b9b9c32fc63a3953f8d56e40134e251363acab4916ff217a0b\",\"course_id\":\"FOODSCI 410\",\"current_instructors\":[{\"instructor_uid\":\"instructor_6051197d30b38e3df7a0dcc7\",\"message\":\"Summary generation failed\",\"name\":\"Audrey Girard\",\"review_status\":\"generation_failed\",\"rmp_instructor_id\":\"rmp:2872940\",\"summary\":[{\"citations\":[{\"course_id\":\"FOODSCI 410\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"source_record\":{\"entity_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1242\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 410\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"source_record\":{\"entity_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1252\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 410\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"source_record\":{\"entity_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1262\",\"type\":\"grade\"}],\"text\":\"Recent recorded grades — Fall 2023: 2.73 GPA, 33.3% A/AB (n=15 letter grades); Fall 2024: 2.70 GPA, 16.0% A/AB (n=25 letter grades); Fall 2025: 3.20 GPA, 56.0% A/AB (n=25 letter grades). Includes jointly taught sections.\"}]}],\"difficulty_workload\":[],\"errors\":[{\"error\":\"ModelAPIError: Connection error.\",\"instructor_uid\":\"instructor_6051197d30b38e3df7a0dcc7\",\"mode\":\"professor\"},{\"error\":\"ModelAPIError: Connection error.\",\"instructor_uid\":null,\"mode\":\"overview\"}],\"historical_context\":[],\"message\":null,\"offered\":true,\"profile_hash\":\"5cb4dabf887cdbcd8c00d5a1312e10828b95c63f30bc3ea76aea199565390d02\",\"quick_take\":[{\"citations\":[{\"course_id\":\"FOODSCI 410\",\"run_id\":\"20260907T155543-ce3781c4\",\"source_record\":{\"entity_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"grades_latest\",\"term_id\":\"1242\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 410\",\"run_id\":\"20260907T155543-ce3781c4\",\"source_record\":{\"entity_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"grades_latest\",\"term_id\":\"1252\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 410\",\"run_id\":\"20260907T155543-ce3781c4\",\"source_record\":{\"entity_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"grades_latest\",\"term_id\":\"1262\",\"type\":\"grade\"}],\"text\":\"Recent recorded grades — Fall 2023: 2.73 GPA, 33.3% A/AB (n=15 letter grades); Fall 2024: 2.70 GPA, 16.0% A/AB (n=25 letter grades); Fall 2025: 3.20 GPA, 56.0% A/AB (n=25 letter grades).\"}],\"student_experience\":[],\"task_hash\":\"74fb0997943e888960bbc9e47db8c4fd12e4292d55c20509d8d89db6a9910f68\",\"teaching_history\":[{\"citations\":[{\"course_id\":\"FOODSCI 410\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"source_record\":{\"entity_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1222\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 410\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"source_record\":{\"entity_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1232\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 410\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"source_record\":{\"entity_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1242\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 410\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"source_record\":{\"entity_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1252\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 410\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"source_record\":{\"entity_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1262\",\"type\":\"grade\"}],\"text\":\"AUDREY GIRARD is recorded teaching in Fall 2021, Fall 2022, Fall 2023, Fall 2024, Fall 2025. 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":"[{\"mode\": \"professor\", \"instructor_uid\": \"instructor_6051197d30b38e3df7a0dcc7\", \"error\": \"ModelAPIError: Connection error.\"}, {\"mode\": \"overview\", \"instructor_uid\": null, \"error\": \"ModelAPIError: Connection error.\"}]","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_ffee45a59f114679538e8d32","course_id":"FOODSCI 410","catalog_version_id":"0015f32e6fb35f98c8146029a538a5a6e376db9d78e2670bf70bb3b3996c6180","record_version_id":"b5e419189d63a8c8a5dd2890513a7e7b1a42330b85908fe4f5027e06c43c56a0","job_id":"enrich-f516c4d3e82cfe326b4f5f54","output_id":"afd7821fdf14d972682735f000dc887724ae1725e2629aaa6d9c19bb3950240f","section":"requirements","status":"valid","value_json":"{\"nodes\":[{\"children\":[\"n1\",\"n2\",\"n3\"],\"condition\":null,\"course\":null,\"evidence\":\"FOOD SCI 301,CHEM 343, and (BIOCHEM 501or concurrent enrollment)\",\"id\":\"n0\",\"kind\":\"all\"},{\"children\":[],\"condition\":null,\"course\":{\"course_number\":301,\"minimum_grade\":null,\"subjects\":[\"FOODSCI\"],\"timing\":\"prior\"},\"evidence\":\"FOOD SCI 301\",\"id\":\"n1\",\"kind\":\"course\"},{\"children\":[],\"condition\":null,\"course\":{\"course_number\":343,\"minimum_grade\":null,\"subjects\":[\"CHEM\"],\"timing\":\"prior\"},\"evidence\":\"CHEM 343\",\"id\":\"n2\",\"kind\":\"course\"},{\"children\":[],\"condition\":null,\"course\":{\"course_number\":501,\"minimum_grade\":null,\"subjects\":[\"BIOCHEM\"],\"timing\":\"concurrent\"},\"evidence\":\"BIOCHEM 501or concurrent enrollment\",\"id\":\"n3\",\"kind\":\"course\"}],\"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_ffee45a59f114679538e8d32","course_id":"FOODSCI 410","catalog_version_id":"0015f32e6fb35f98c8146029a538a5a6e376db9d78e2670bf70bb3b3996c6180","record_version_id":"b5e419189d63a8c8a5dd2890513a7e7b1a42330b85908fe4f5027e06c43c56a0","job_id":"enrich-f516c4d3e82cfe326b4f5f54","output_id":"afd7821fdf14d972682735f000dc887724ae1725e2629aaa6d9c19bb3950240f","section":"search_profile","status":"valid","value_json":"{\"assumed_background\":[{\"evidence\":[{\"course_id\":\"FOODSCI 301\",\"field\":\"description\",\"quote\":\"Covers the basic chemical, physical and microbiological properties of food\"},{\"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\"},{\"course_id\":\"BIOCHEM 501\",\"field\":\"description\",\"quote\":\"Chemistry, nutrition, and metabolism of biological systems\"}],\"text\":\"Foundational knowledge in food science, organic chemistry, and biochemistry.\"}],\"search_phrases\":[\"food chemistry\",\"food constituents\",\"proteins lipids carbohydrates\",\"food science 410\",\"biochemistry food\"],\"skills_taught\":[{\"evidence\":[{\"course_id\":\"FOODSCI 410\",\"field\":\"description\",\"quote\":\"Nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, water, and enzymes\"}],\"text\":\"Understanding the chemical behavior of food constituents.\"}],\"summary\":{\"evidence\":[{\"course_id\":\"FOODSCI 410\",\"field\":\"title\",\"quote\":\"FOOD CHEMISTRY\"},{\"course_id\":\"FOODSCI 410\",\"field\":\"description\",\"quote\":\"Nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, water, and enzymes.\"}],\"text\":\"FOOD CHEMISTRY covers the nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, water, and enzymes.\"},\"topics\":[{\"evidence\":[{\"course_id\":\"FOODSCI 410\",\"field\":\"description\",\"quote\":\"proteins, lipids, carbohydrates, water, and enzymes\"}],\"text\":\"Proteins, lipids, carbohydrates, water, and enzymes.\"}]}","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_ffee45a59f114679538e8d32","course_id":"FOODSCI 410","catalog_version_id":"0015f32e6fb35f98c8146029a538a5a6e376db9d78e2670bf70bb3b3996c6180","record_version_id":"b5e419189d63a8c8a5dd2890513a7e7b1a42330b85908fe4f5027e06c43c56a0","job_id":"enrich-f516c4d3e82cfe326b4f5f54","output_id":"afd7821fdf14d972682735f000dc887724ae1725e2629aaa6d9c19bb3950240f","section":"student_experience","status":"valid","value_json":"{\"status\":\"supported\",\"themes\":[{\"aspect\":\"teaching_clarity\",\"evidence\":[{\"comment\":\"I would say my grade does not really reflect my experience with Dr. Girard. I think it's very clear that this was her first year teaching but she tried her best. Sometimes she made mistakes but always tried to correct them. My frustration was often with her hesitance to answer questions for fear of giving me the answer. \",\"course_id\":\"FOODSCI 410\",\"date\":\"2023-04-19 18:28:34 +0000 UTC\",\"difficulty_rating\":4,\"id\":\"d2eaa437e8cec06b15a2d142\",\"instructor_id\":\"rmp:2872940\",\"instructor_name\":\"Audrey Girard\",\"quality_rating\":4,\"source_review_id\":\"UmF0aW5nLTM3NjY1NTk4\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2872940\"}],\"evidence_count\":1,\"review_ids\":[\"d2eaa437e8cec06b15a2d142\"],\"scope\":{\"historical\":true,\"instructors\":[{\"id\":\"rmp:2872940\",\"name\":\"Audrey Girard\"}],\"review_year_end\":\"2023\",\"review_year_start\":\"2023\"},\"sentiment\":\"mixed\",\"summary\":\"Instructor is clear but hesitant to give direct answers, which can be frustrating for students.\"},{\"aspect\":\"overall\",\"evidence\":[{\"comment\":\"Food chemistry was one of my most interesting classes and much of that comes down to how the class was taught. She makes time for in-class discussion and brings food for students to experience hands on the effects of what she's teaching about. The first section is rough (you study water for 3 weeks) but after that it's much more interesting\",\"course_id\":\"FOODSCI 410\",\"date\":\"2023-01-09 22:20:58 +0000 UTC\",\"difficulty_rating\":4,\"id\":\"aba08eec2069b279be9ee879\",\"instructor_id\":\"rmp:2872940\",\"instructor_name\":\"Audrey Girard\",\"quality_rating\":4,\"source_review_id\":\"UmF0aW5nLTM3MzA3OTc4\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2872940\"}],\"evidence_count\":1,\"review_ids\":[\"aba08eec2069b279be9ee879\"],\"scope\":{\"historical\":true,\"instructors\":[{\"id\":\"rmp:2872940\",\"name\":\"Audrey Girard\"}],\"review_year_end\":\"2023\",\"review_year_start\":\"2023\"},\"sentiment\":\"positive\",\"summary\":\"The class is interesting and engaging due to hands-on activities and discussions, despite a difficult start.\"},{\"aspect\":\"organization\",\"evidence\":[{\"comment\":\"Food chemistry was one of my most interesting classes and much of that comes down to how the class was taught. She makes time for in-class discussion and brings food for students to experience hands on the effects of what she's teaching about. The first section is rough (you study water for 3 weeks) but after that it's much more interesting\",\"course_id\":\"FOODSCI 410\",\"date\":\"2023-01-09 22:20:58 +0000 UTC\",\"difficulty_rating\":4,\"id\":\"aba08eec2069b279be9ee879\",\"instructor_id\":\"rmp:2872940\",\"instructor_name\":\"Audrey Girard\",\"quality_rating\":4,\"source_review_id\":\"UmF0aW5nLTM3MzA3OTc4\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2872940\"}],\"evidence_count\":1,\"review_ids\":[\"aba08eec2069b279be9ee879\"],\"scope\":{\"historical\":true,\"instructors\":[{\"id\":\"rmp:2872940\",\"name\":\"Audrey Girard\"}],\"review_year_end\":\"2023\",\"review_year_start\":\"2023\"},\"sentiment\":\"mixed\",\"summary\":\"The first section on water chemistry is rough, but the rest of the course improves significantly.\"}]}","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_ffee45a59f114679538e8d32","course_id":"FOODSCI 410","catalog_version_id":"0015f32e6fb35f98c8146029a538a5a6e376db9d78e2670bf70bb3b3996c6180","record_version_id":"b5e419189d63a8c8a5dd2890513a7e7b1a42330b85908fe4f5027e06c43c56a0","job_id":"enrich-f516c4d3e82cfe326b4f5f54","output_id":"afd7821fdf14d972682735f000dc887724ae1725e2629aaa6d9c19bb3950240f","section":"student_summary","status":"valid","value_json":"{\"context_hash\":\"2eedc4d871eb77b9b9c32fc63a3953f8d56e40134e251363acab4916ff217a0b\",\"course_id\":\"FOODSCI 410\",\"current_instructors\":[{\"instructor_uid\":\"instructor_6051197d30b38e3df7a0dcc7\",\"message\":null,\"name\":\"Audrey Girard\",\"review_status\":\"supported\",\"rmp_instructor_id\":\"rmp:2872940\",\"summary\":[{\"citations\":[{\"instructor_name\":\"Audrey Girard\",\"review_date\":\"2023-01-09 22:20:58 +0000 UTC\",\"review_id\":\"aba08eec2069b279be9ee879\",\"run_id\":\"20260907T155543-ce3781c4\",\"source_instructor_id\":\"rmp:2872940\",\"source_review_id\":\"UmF0aW5nLTM3MzA3OTc4\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2872940\",\"type\":\"review\"}],\"text\":\"Audrey Girard makes the class interesting through in-class discussions and hands-on food experiences, though the initial water chemistry section is rough.\"},{\"citations\":[{\"instructor_name\":\"Audrey Girard\",\"review_date\":\"2023-04-19 18:28:34 +0000 UTC\",\"review_id\":\"d2eaa437e8cec06b15a2d142\",\"run_id\":\"20260907T155543-ce3781c4\",\"source_instructor_id\":\"rmp:2872940\",\"source_review_id\":\"UmF0aW5nLTM3NjY1NTk4\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2872940\",\"type\":\"review\"}],\"text\":\"Reviewers note she tries her best and corrects mistakes, but her hesitation to answer questions directly can be frustrating.\"},{\"citations\":[{\"course_id\":\"FOODSCI 410\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"source_record\":{\"entity_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1242\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 410\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"source_record\":{\"entity_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1252\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 410\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"source_record\":{\"entity_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1262\",\"type\":\"grade\"}],\"text\":\"Recent recorded grades — Fall 2023: 2.73 GPA, 33.3% A/AB (n=15 letter grades); Fall 2024: 2.70 GPA, 16.0% A/AB (n=25 letter grades); Fall 2025: 3.20 GPA, 56.0% A/AB (n=25 letter grades). Includes jointly taught sections.\"}]}],\"difficulty_workload\":[{\"citations\":[{\"instructor_name\":\"Audrey Girard\",\"review_date\":\"2023-01-09 22:20:58 +0000 UTC\",\"review_id\":\"aba08eec2069b279be9ee879\",\"run_id\":\"20260907T155543-ce3781c4\",\"source_instructor_id\":\"rmp:2872940\",\"source_review_id\":\"UmF0aW5nLTM3MzA3OTc4\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2872940\",\"type\":\"review\"}],\"text\":\"The initial section covering water chemistry is described as rough, while subsequent topics become more interesting.\"}],\"errors\":[],\"historical_context\":[],\"message\":null,\"offered\":true,\"profile_hash\":\"e59ddc7389015d0035b68cd195c939d475bf72b959b29cf12eab59b454ccaef1\",\"quick_take\":[{\"citations\":[{\"instructor_name\":\"Audrey Girard\",\"review_date\":\"2023-01-09 22:20:58 +0000 UTC\",\"review_id\":\"aba08eec2069b279be9ee879\",\"run_id\":\"20260907T155543-ce3781c4\",\"source_instructor_id\":\"rmp:2872940\",\"source_review_id\":\"UmF0aW5nLTM3MzA3OTc4\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2872940\",\"type\":\"review\"},{\"instructor_name\":\"Audrey Girard\",\"review_date\":\"2023-04-19 18:28:34 +0000 UTC\",\"review_id\":\"d2eaa437e8cec06b15a2d142\",\"run_id\":\"20260907T155543-ce3781c4\",\"source_instructor_id\":\"rmp:2872940\",\"source_review_id\":\"UmF0aW5nLTM3NjY1NTk4\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2872940\",\"type\":\"review\"}],\"text\":\"Audrey Girard teaches an engaging food chemistry course with hands-on activities, though her inexperience and reluctance to answer direct questions can be frustrating.\"},{\"citations\":[{\"course_id\":\"FOODSCI 410\",\"run_id\":\"20260907T155543-ce3781c4\",\"source_record\":{\"entity_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"grades_latest\",\"term_id\":\"1242\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 410\",\"run_id\":\"20260907T155543-ce3781c4\",\"source_record\":{\"entity_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"grades_latest\",\"term_id\":\"1252\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 410\",\"run_id\":\"20260907T155543-ce3781c4\",\"source_record\":{\"entity_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"grades_latest\",\"term_id\":\"1262\",\"type\":\"grade\"}],\"text\":\"Recent recorded grades — Fall 2023: 2.73 GPA, 33.3% A/AB (n=15 letter grades); Fall 2024: 2.70 GPA, 16.0% A/AB (n=25 letter grades); Fall 2025: 3.20 GPA, 56.0% A/AB (n=25 letter grades).\"}],\"student_experience\":[{\"citations\":[{\"instructor_name\":\"Audrey Girard\",\"review_date\":\"2023-04-19 18:28:34 +0000 UTC\",\"review_id\":\"d2eaa437e8cec06b15a2d142\",\"run_id\":\"20260907T155543-ce3781c4\",\"source_instructor_id\":\"rmp:2872940\",\"source_review_id\":\"UmF0aW5nLTM3NjY1NTk4\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2872940\",\"type\":\"review\"}],\"text\":\"Students may feel frustrated by the instructor's hesitation to answer questions directly for fear of providing answers.\"}],\"task_hash\":\"74fb0997943e888960bbc9e47db8c4fd12e4292d55c20509d8d89db6a9910f68\",\"teaching_history\":[{\"citations\":[{\"course_id\":\"FOODSCI 410\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"source_record\":{\"entity_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1222\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 410\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"source_record\":{\"entity_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1232\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 410\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"source_record\":{\"entity_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1242\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 410\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"source_record\":{\"entity_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1252\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 410\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"source_record\":{\"entity_id\":\"5fe68559-9a5d-3edb-b9e2-8a087dc20022\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1262\",\"type\":\"grade\"}],\"text\":\"AUDREY GIRARD is recorded teaching in Fall 2021, Fall 2022, Fall 2023, Fall 2024, Fall 2025. 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}]