[{"run_id":"20261014T203208-0851c9a1","observed_at":"2026-10-14 17:50:09.728220+00:00","course_uid":"course_40fab25c2d34c1b6377a93ac","course_id":"FOODSCI 432","catalog_version_id":"7e34a00e5b53fea781c107a232703dcb244a67394d506ede9aaec670c20239cb","record_version_id":"100fc70dbccc969a788cf55c81d213feda798627658d3f8237f853f3e0daeacd","job_id":"enrich-49752a259f17fab0f49665b3","output_id":"62a13dac65b2c4ee5d3a450e9384a8293940d706ac70c311b40e7e7d9b8d4398","section":"requirements","status":"needs_review","value_json":"{\"nodes\":[{\"children\":[\"n1\",\"n2\",\"n3\"],\"condition\":null,\"course\":null,\"evidence\":\"MICROBIO/FOOD SCI 325,FOOD SCI 410, and440\",\"id\":\"root\",\"kind\":\"all\"},{\"children\":[],\"condition\":null,\"course\":{\"course_number\":325,\"minimum_grade\":null,\"subjects\":[\"FOODSCI\",\"MICROBIO\"],\"timing\":\"prior\"},\"evidence\":\"MICROBIO/FOOD SCI 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quality changes across the product lifecycle\"},{\"evidence\":[{\"course_id\":\"FOODSCI 432\",\"field\":\"official_learning_outcomes\",\"outcome_index\":2,\"quote\":\"Differentiate preservation methods appropriate for foods, including “natural” foods\",\"source_url\":\"https://guide.wisc.edu/courses/food_sci/\"}],\"text\":\"Differentiating appropriate preservation methods for various foods\"},{\"evidence\":[{\"course_id\":\"FOODSCI 432\",\"field\":\"official_learning_outcomes\",\"outcome_index\":3,\"quote\":\"Critique relevant scientific literature to explain food preservation principles\",\"source_url\":\"https://guide.wisc.edu/courses/food_sci/\"}],\"text\":\"Critiquing scientific literature to explain preservation principles\"},{\"evidence\":[{\"course_id\":\"FOODSCI 432\",\"field\":\"official_learning_outcomes\",\"outcome_index\":4,\"quote\":\"Assemble effective written and oral communications regarding food preservation\",\"source_url\":\"https://guide.wisc.edu/courses/food_sci/\"}],\"text\":\"Producing effective written and oral communications on food preservation\"}],\"summary\":{\"evidence\":[{\"course_id\":\"FOODSCI 432\",\"field\":\"title\",\"quote\":\"PRINCIPLES OF FOOD PRESERVATION\",\"source_url\":\"https://guide.wisc.edu/courses/food_sci/\"},{\"course_id\":\"FOODSCI 432\",\"field\":\"description\",\"quote\":\"Fundamentals of food preservation methods: post-harvest, thermal processing, refrigeration and freezing, control of water activity, chemical preservation, nonthermal methods and control of food packaging.\",\"source_url\":\"https://guide.wisc.edu/courses/food_sci/\"}],\"text\":\"Principles of Food Preservation covers fundamentals of post-harvest handling, thermal processing, refrigeration, freezing, water activity, chemical preservation, nonthermal methods, and packaging.\"},\"topics\":[{\"evidence\":[{\"course_id\":\"FOODSCI 432\",\"field\":\"description\",\"quote\":\"post-harvest, thermal processing, refrigeration and freezing, control of water activity, chemical preservation, nonthermal methods and control of food packaging.\",\"source_url\":\"https://guide.wisc.edu/courses/food_sci/\"}],\"text\":\"Post-harvest, thermal processing, refrigeration, freezing, water activity, chemical preservation, nonthermal methods, and food packaging\"},{\"evidence\":[{\"course_id\":\"FOODSCI 432\",\"field\":\"official_learning_outcomes\",\"outcome_index\":0,\"quote\":\"Clarify the mechanisms of food spoilage and how to inhibit them\",\"source_url\":\"https://guide.wisc.edu/courses/food_sci/\"}],\"text\":\"Mechanisms of food spoilage and inhibition\"},{\"evidence\":[{\"course_id\":\"FOODSCI 432\",\"field\":\"official_learning_outcomes\",\"outcome_index\":1,\"quote\":\"Predict how food quality is affected throughout product lifecycle\",\"source_url\":\"https://guide.wisc.edu/courses/food_sci/\"}],\"text\":\"Food quality effects throughout the product lifecycle\"}]}","candidate_json":null,"error":null,"model":"Qwen/Qwen3.8-27B","model_revision":"1d4bf0f2ff6012fd82039f2fa52739d0dd7c60c0","selected_for_release":true},{"run_id":"20261014T203208-0851c9a1","observed_at":"2026-10-14 17:50:09.728220+00:00","course_uid":"course_40fab25c2d34c1b6377a93ac","course_id":"FOODSCI 432","catalog_version_id":"7e34a00e5b53fea781c107a232703dcb244a67394d506ede9aaec670c20239cb","record_version_id":"100fc70dbccc969a788cf55c81d213feda798627658d3f8237f853f3e0daeacd","job_id":"enrich-49752a259f17fab0f49665b3","output_id":"62a13dac65b2c4ee5d3a450e9384a8293940d706ac70c311b40e7e7d9b8d4398","section":"student_experience","status":"valid","value_json":"{\"status\":\"supported\",\"themes\":[{\"aspect\":\"teaching_clarity\",\"evidence\":[{\"comment\":\"Brad's lecture style takes a bit getting used to, but he provides all the notes online. Homework is very helpful for the exams. Does a good job engaging with the students and encouraging discussion.\",\"course_id\":\"FOODSCI 432\",\"date\":\"2023-07-22 21:42:07 +0000 UTC\",\"difficulty_rating\":4,\"id\":\"a48a4317ee652f0f47b5f604\",\"instructor_id\":\"rmp:2920892\",\"instructor_name\":\"Brad Bolling\",\"quality_rating\":5,\"source_review_id\":\"UmF0aW5nLTM4MTE3MjI1\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920892\"}],\"evidence_count\":1,\"review_ids\":[\"a48a4317ee652f0f47b5f604\"],\"scope\":{\"historical\":true,\"instructors\":[{\"id\":\"rmp:2920892\",\"name\":\"Brad Bolling\"}],\"review_year_end\":\"2023\",\"review_year_start\":\"2023\"},\"sentiment\":\"positive\",\"subject_instructor_id\":\"rmp:2920892\",\"summary\":\"Cited reviews praise Brad Bolling for providing notes online and engaging with students to encourage discussion.\"},{\"aspect\":\"assessment\",\"evidence\":[{\"comment\":\"Co-teaches preservation with Brad. I think lecture-wise I prefer Brad's style but test-wise I prefer Rich as he has no surprises on his exams. If it's in the homework, it's on the exam. A bit monotone but pay attention because he knows several databases worth on food science.\",\"course_id\":\"FOODSCI 432\",\"date\":\"2023-07-22 22:01:17 +0000 UTC\",\"difficulty_rating\":4,\"id\":\"ae9f5a94d6cb08aa8db67c49\",\"instructor_id\":\"rmp:2920896\",\"instructor_name\":\"Rich Hartel\",\"quality_rating\":4,\"source_review_id\":\"UmF0aW5nLTM4MTE3MjQ4\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\"}],\"evidence_count\":1,\"review_ids\":[\"ae9f5a94d6cb08aa8db67c49\"],\"scope\":{\"historical\":true,\"instructors\":[{\"id\":\"rmp:2920896\",\"name\":\"Rich Hartel\"}],\"review_year_end\":\"2023\",\"review_year_start\":\"2023\"},\"sentiment\":\"positive\",\"subject_instructor_id\":\"rmp:2920896\",\"summary\":\"One reviewer prefers Rich Hartel's exams because they have no surprises and align with homework.\"},{\"aspect\":\"overall\",\"evidence\":[{\"comment\":\"Just want to say that the Food Science department is all out of whack.  I came in thinking food science would be so interesting, and while I did learn a lot, I had such imposter syndrome. It definitely is a hard major, so as long as you are up for all the assigned insane food science/engineering courses...17-20 credits You came to the right place. \",\"course_id\":\"FOODSCI 432\",\"date\":\"2026-04-16 01:50:01 +0000 UTC\",\"difficulty_rating\":4,\"id\":\"5c23e1534d3886adcc05060d\",\"instructor_id\":\"rmp:2920896\",\"instructor_name\":\"Rich Hartel\",\"quality_rating\":3,\"source_review_id\":\"UmF0aW5nLTQyODQ4MjMz\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\"},{\"comment\":\"As an international student working with him as an advisor, I found the communication style to be quite brief and sometimes abrupt when I asked for help. This made it challenging to get the support I needed and often left me feeling discouraged after interactions.\",\"course_id\":\"FOODSCI 432\",\"date\":\"2026-04-27 02:34:36 +0000 UTC\",\"difficulty_rating\":5,\"id\":\"886b5b91dda662f28d2b6da7\",\"instructor_id\":\"rmp:2920896\",\"instructor_name\":\"Rich Hartel\",\"quality_rating\":1,\"source_review_id\":\"UmF0aW5nLTQyOTM4ODgw\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\"},{\"comment\":\"The professor seemed to view students condescendingly at times, and I personally did not feel respected in interactions with him. The professor often came across as having a sense of superiority toward students, which made the learning environment uncomfortable.\",\"course_id\":\"FOODSCI 432\",\"date\":\"2026-05-25 19:08:25 +0000 UTC\",\"difficulty_rating\":5,\"id\":\"dc8235401dcc261a9d956f76\",\"instructor_id\":\"rmp:2920896\",\"instructor_name\":\"Rich Hartel\",\"quality_rating\":1,\"source_review_id\":\"UmF0aW5nLTQzMTkxNzkw\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\"},{\"comment\":\"I did not have a positive experience in this class. The professor's communication style sometimes came across as dismissive, which made it difficult to feel comfortable asking questions. There were also jokes made during lectures that I felt were distracting from the course material.\",\"course_id\":\"FOODSCI 432\",\"date\":\"2026-08-28 04:03:04 +0000 UTC\",\"difficulty_rating\":5,\"id\":\"9ac77695f2c33f6da0797515\",\"instructor_id\":\"rmp:2920896\",\"instructor_name\":\"Rich Hartel\",\"quality_rating\":1,\"source_review_id\":\"UmF0aW5nLTQzMzk0ODI1\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\"}],\"evidence_count\":4,\"review_ids\":[\"5c23e1534d3886adcc05060d\",\"886b5b91dda662f28d2b6da7\",\"dc8235401dcc261a9d956f76\",\"9ac77695f2c33f6da0797515\"],\"scope\":{\"historical\":true,\"instructors\":[{\"id\":\"rmp:2920896\",\"name\":\"Rich Hartel\"}],\"review_year_end\":\"2026\",\"review_year_start\":\"2026\"},\"sentiment\":\"negative\",\"subject_instructor_id\":\"rmp:2920896\",\"summary\":\"Multiple reviewers describe Rich Hartel's communication style as abrupt, condescending, or dismissive, creating an uncomfortable learning environment.\"}]}","candidate_json":null,"error":null,"model":"Qwen/Qwen3.8-27B","model_revision":"1d4bf0f2ff6012fd82039f2fa52739d0dd7c60c0","selected_for_release":true},{"run_id":"20261014T203208-0851c9a1","observed_at":"2026-10-14 17:50:09.728220+00:00","course_uid":"course_40fab25c2d34c1b6377a93ac","course_id":"FOODSCI 432","catalog_version_id":"7e34a00e5b53fea781c107a232703dcb244a67394d506ede9aaec670c20239cb","record_version_id":"100fc70dbccc969a788cf55c81d213feda798627658d3f8237f853f3e0daeacd","job_id":"enrich-49752a259f17fab0f49665b3","output_id":"62a13dac65b2c4ee5d3a450e9384a8293940d706ac70c311b40e7e7d9b8d4398","section":"student_summary","status":"valid","value_json":"{\"context_hash\":\"ef00d6a0f170deda583525804f65d7a1455eba05daa4282cede00ce332cd546c\",\"course_id\":\"FOODSCI 432\",\"current_instructors\":[{\"instructor_uid\":\"instructor_ac4b454726129abb2eceafde\",\"message\":null,\"name\":\"Bradley Bolling\",\"review_status\":\"supported\",\"rmp_instructor_id\":\"rmp:2920892\",\"summary\":[{\"citations\":[{\"instructor_name\":\"Brad Bolling\",\"review_date\":\"2023-07-22 21:42:07 +0000 UTC\",\"review_id\":\"a48a4317ee652f0f47b5f604\",\"run_id\":\"20261014T203208-0851c9a1\",\"source_instructor_id\":\"rmp:2920892\",\"source_review_id\":\"UmF0aW5nLTM4MTE3MjI1\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920892\",\"type\":\"review\"}],\"evidence_scope\":\"past_student_reviews\",\"text\":\"Bradley Bolling's lecture style takes a bit getting used to, but he provides all notes online. Students found homework very helpful for exams and noted that he does a good job engaging with the class and encouraging discussion.\"},{\"citations\":[{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20261014T203208-0851c9a1\",\"section_number\":1,\"source_course_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1244\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20261014T203208-0851c9a1\",\"section_number\":1,\"source_course_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1254\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20261014T203208-0851c9a1\",\"section_number\":1,\"source_course_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1264\",\"type\":\"grade\"}],\"text\":\"Recent recorded grades — Spring 2024: 3.00 GPA, 33.3% A/AB (n=12 letter grades); Spring 2025: 2.77 GPA, 27.3% A/AB (n=22 letter grades); Spring 2026: 2.98 GPA, 41.7% A/AB (n=24 letter grades). Includes jointly taught sections.\"}]},{\"instructor_uid\":\"instructor_4472a943c8608badd302d89a\",\"message\":null,\"name\":\"Richard Hartel\",\"review_status\":\"supported\",\"rmp_instructor_id\":\"rmp:2920896\",\"summary\":[{\"citations\":[{\"instructor_name\":\"Rich Hartel\",\"review_date\":\"2023-07-22 22:01:17 +0000 UTC\",\"review_id\":\"ae9f5a94d6cb08aa8db67c49\",\"run_id\":\"20261014T203208-0851c9a1\",\"source_instructor_id\":\"rmp:2920896\",\"source_review_id\":\"UmF0aW5nLTM4MTE3MjQ4\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\",\"type\":\"review\"}],\"evidence_scope\":\"past_student_reviews\",\"text\":\"Richard Hartel co-teaches preservation with Bradley Bolling. One student preferred Bolling's lectures but found Hartel's exams predictable because he only tested material covered in homework. Hartel was described as monotone but knowledgeable about food science.\"},{\"citations\":[{\"instructor_name\":\"Rich Hartel\",\"review_date\":\"2026-04-27 02:34:36 +0000 UTC\",\"review_id\":\"886b5b91dda662f28d2b6da7\",\"run_id\":\"20261014T203208-0851c9a1\",\"source_instructor_id\":\"rmp:2920896\",\"source_review_id\":\"UmF0aW5nLTQyOTM4ODgw\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\",\"type\":\"review\"},{\"instructor_name\":\"Rich Hartel\",\"review_date\":\"2026-05-25 19:08:25 +0000 UTC\",\"review_id\":\"dc8235401dcc261a9d956f76\",\"run_id\":\"20261014T203208-0851c9a1\",\"source_instructor_id\":\"rmp:2920896\",\"source_review_id\":\"UmF0aW5nLTQzMTkxNzkw\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\",\"type\":\"review\"},{\"instructor_name\":\"Rich Hartel\",\"review_date\":\"2026-08-28 04:03:04 +0000 UTC\",\"review_id\":\"9ac77695f2c33f6da0797515\",\"run_id\":\"20261014T203208-0851c9a1\",\"source_instructor_id\":\"rmp:2920896\",\"source_review_id\":\"UmF0aW5nLTQzMzk0ODI1\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\",\"type\":\"review\"}],\"evidence_scope\":\"past_student_reviews\",\"text\":\"Other students described Hartel's communication as brief, abrupt, or dismissive, which left them feeling discouraged, disrespected, or uncomfortable. One reviewer noted that jokes during lectures were distracting from the course material.\"},{\"citations\":[{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20261014T203208-0851c9a1\",\"section_number\":1,\"source_course_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1244\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20261014T203208-0851c9a1\",\"section_number\":1,\"source_course_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1254\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20261014T203208-0851c9a1\",\"section_number\":1,\"source_course_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1264\",\"type\":\"grade\"}],\"text\":\"Recent recorded grades — Spring 2024: 3.00 GPA, 33.3% A/AB (n=12 letter grades); Spring 2025: 2.77 GPA, 27.3% A/AB (n=22 letter grades); Spring 2026: 2.98 GPA, 41.7% A/AB (n=24 letter grades). Includes jointly taught sections.\"}]}],\"difficulty_workload\":[{\"citations\":[{\"instructor_name\":\"Rich Hartel\",\"review_date\":\"2023-07-22 22:01:17 +0000 UTC\",\"review_id\":\"ae9f5a94d6cb08aa8db67c49\",\"run_id\":\"20261014T203208-0851c9a1\",\"source_instructor_id\":\"rmp:2920896\",\"source_review_id\":\"UmF0aW5nLTM4MTE3MjQ4\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\",\"type\":\"review\"}],\"evidence_scope\":\"past_student_reviews\",\"text\":\"Richard Hartel’s exams were predictable, covering only material from homework assignments. One student advised paying close attention because Hartel knew several databases worth on food science.\"}],\"errors\":[],\"historical_context\":[],\"message\":null,\"offered\":true,\"profile_hash\":\"3f5110430805ccdd533c0c072df62d68a8a5f5441c4530bbdb15d419a199a09c\",\"quick_take\":[{\"citations\":[{\"instructor_name\":\"Brad Bolling\",\"review_date\":\"2023-07-22 21:42:07 +0000 UTC\",\"review_id\":\"a48a4317ee652f0f47b5f604\",\"run_id\":\"20261014T203208-0851c9a1\",\"source_instructor_id\":\"rmp:2920892\",\"source_review_id\":\"UmF0aW5nLTM4MTE3MjI1\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920892\",\"type\":\"review\"}],\"evidence_scope\":\"past_student_reviews\",\"text\":\"Brad Bolling provided all lecture notes online and encouraged class discussion. One student found his teaching style engaging, though it took some getting used to.\"},{\"citations\":[{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20261014T203208-0851c9a1\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"grades_latest\",\"term_id\":\"1244\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20261014T203208-0851c9a1\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"grades_latest\",\"term_id\":\"1254\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20261014T203208-0851c9a1\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"grades_latest\",\"term_id\":\"1264\",\"type\":\"grade\"}],\"text\":\"Recent recorded grades — Spring 2024: 3.00 GPA, 33.3% A/AB (n=12 letter grades); Spring 2025: 2.77 GPA, 27.3% A/AB (n=22 letter grades); Spring 2026: 2.98 GPA, 41.7% A/AB (n=24 letter grades).\"}],\"student_experience\":[{\"citations\":[{\"instructor_name\":\"Rich Hartel\",\"review_date\":\"2026-04-27 02:34:36 +0000 UTC\",\"review_id\":\"886b5b91dda662f28d2b6da7\",\"run_id\":\"20261014T203208-0851c9a1\",\"source_instructor_id\":\"rmp:2920896\",\"source_review_id\":\"UmF0aW5nLTQyOTM4ODgw\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\",\"type\":\"review\"},{\"instructor_name\":\"Rich Hartel\",\"review_date\":\"2026-05-25 19:08:25 +0000 UTC\",\"review_id\":\"dc8235401dcc261a9d956f76\",\"run_id\":\"20261014T203208-0851c9a1\",\"source_instructor_id\":\"rmp:2920896\",\"source_review_id\":\"UmF0aW5nLTQzMTkxNzkw\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\",\"type\":\"review\"},{\"instructor_name\":\"Rich Hartel\",\"review_date\":\"2026-08-28 04:03:04 +0000 UTC\",\"review_id\":\"9ac77695f2c33f6da0797515\",\"run_id\":\"20261014T203208-0851c9a1\",\"source_instructor_id\":\"rmp:2920896\",\"source_review_id\":\"UmF0aW5nLTQzMzk0ODI1\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\",\"type\":\"review\"}],\"evidence_scope\":\"past_student_reviews\",\"text\":\"Several students found Richard Hartel’s communication style abrupt, dismissive, or condescending, which made asking questions difficult and created an uncomfortable learning environment.\"}],\"task_hash\":\"9dea82ef7f2113a5605c1c6030c4f9b19967eb742cc93a78268fb92357d29f5c\",\"teaching_history\":[{\"citations\":[{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20261014T203208-0851c9a1\",\"section_number\":1,\"source_course_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1164\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20261014T203208-0851c9a1\",\"section_number\":1,\"source_course_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1174\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 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Recorded history may be incomplete and does not establish a future schedule.\"},{\"citations\":[{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20261014T203208-0851c9a1\",\"section_number\":1,\"source_course_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1104\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20261014T203208-0851c9a1\",\"section_number\":1,\"source_course_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1114\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 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Recorded history may be incomplete and does not establish a future schedule.\"}],\"term_id\":\"1274\",\"term_name\":\"2027 Sprng\",\"version\":3}","candidate_json":null,"error":null,"model":"Qwen/Qwen3.8-27B","model_revision":"1d4bf0f2ff6012fd82039f2fa52739d0dd7c60c0","selected_for_release":true},{"run_id":"20260906T231458-5fdd2fff","observed_at":"2026-09-06 23:14:58.172943+00:00","course_uid":"course_40fab25c2d34c1b6377a93ac","course_id":"FOODSCI 432","catalog_version_id":"7b40524beb7b91401916666a6ec9285a226f3c0473b6243f677837cbaa46d52f","record_version_id":"4936a04ea14df053a0e1769fed6d69f4cddd03dd9b8bd256948beb8de05f610d","job_id":"enrich-5291a20b802b9bbbe22b24cb","output_id":"7639b4a80dc563dbe84bf1f05c30df5ed1cb4a4e32d5346cdc24f51dd0c7e2ab","section":"requirements","status":"valid","value_json":"{\"nodes\":[{\"children\":[\"n1\",\"n2\",\"n3\"],\"condition\":null,\"course\":null,\"evidence\":\"MICROBIO/FOOD SCI 325,FOOD SCI 410, and440\",\"id\":\"n0\",\"kind\":\"all\"},{\"children\":[],\"condition\":null,\"course\":{\"course_number\":325,\"minimum_grade\":null,\"subjects\":[\"FOODSCI\",\"MICROBIO\"],\"timing\":\"prior\"},\"evidence\":\"MICROBIO/FOOD SCI 325\",\"id\":\"n1\",\"kind\":\"course\"},{\"children\":[],\"condition\":null,\"course\":{\"course_number\":410,\"minimum_grade\":null,\"subjects\":[\"FOODSCI\"],\"timing\":\"prior\"},\"evidence\":\"FOOD SCI 410\",\"id\":\"n2\",\"kind\":\"course\"},{\"children\":[],\"condition\":null,\"course\":{\"course_number\":440,\"minimum_grade\":null,\"subjects\":[\"FOODSCI\"],\"timing\":\"prior\"},\"evidence\":\"and440\",\"id\":\"n3\",\"kind\":\"course\"}],\"notes\":[\"The evidence 'and440' appears to be a typo for 'FOOD SCI 440' or 'and FOOD SCI 440'. The course node uses the canonical reference FOODSCI 440 from linked_courses.\"],\"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_40fab25c2d34c1b6377a93ac","course_id":"FOODSCI 432","catalog_version_id":"7b40524beb7b91401916666a6ec9285a226f3c0473b6243f677837cbaa46d52f","record_version_id":"4936a04ea14df053a0e1769fed6d69f4cddd03dd9b8bd256948beb8de05f610d","job_id":"enrich-5291a20b802b9bbbe22b24cb","output_id":"7639b4a80dc563dbe84bf1f05c30df5ed1cb4a4e32d5346cdc24f51dd0c7e2ab","section":"search_profile","status":"valid","value_json":"{\"assumed_background\":[{\"evidence\":[{\"course_id\":\"FOODSCI/MICROBIO 325\",\"field\":\"description\",\"quote\":\"Principles of food preservation, epidemiology of foodborne illness, agents of 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packaging control\"}]}","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_40fab25c2d34c1b6377a93ac","course_id":"FOODSCI 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The course node uses the canonical reference FOODSCI 440 from linked_courses.\"],\"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":"20260907T155543-ce3781c4","observed_at":"2026-09-07 15:55:43.033547+00:00","course_uid":"course_40fab25c2d34c1b6377a93ac","course_id":"FOODSCI 432","catalog_version_id":"7b40524beb7b91401916666a6ec9285a226f3c0473b6243f677837cbaa46d52f","record_version_id":"4936a04ea14df053a0e1769fed6d69f4cddd03dd9b8bd256948beb8de05f610d","job_id":"enrich-5590a4969e0a630fe46a86e8","output_id":"540b056fe925c493b684143d33285689f1f7bfac44d18c66dede8d02ca73a04b","section":"search_profile","status":"valid","value_json":"{\"assumed_background\":[{\"evidence\":[{\"course_id\":\"FOODSCI/MICROBIO 325\",\"field\":\"description\",\"quote\":\"Principles of food preservation, epidemiology of foodborne illness, agents of foodborne illness, food fermentations and biotechnology.\"},{\"course_id\":\"FOODSCI 410\",\"field\":\"description\",\"quote\":\"Nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, water, and enzymes.\"},{\"course_id\":\"FOODSCI 440\",\"field\":\"description\",\"quote\":\"Application of engineering principles in the analysis of food process operations: properties of gases and vapors, psychrometrics, material and energy balances, fluid flow, heat transfer, microwave heating, mass transfer, packaging film permeability, dehydration.\"}],\"text\":\"Food microbiology, food chemistry, and food engineering principles.\"}],\"search_phrases\":[\"food preservation methods\",\"thermal processing food\",\"food packaging control\",\"water activity food\",\"chemical preservation food\",\"nonthermal food methods\"],\"skills_taught\":[{\"evidence\":[{\"course_id\":\"FOODSCI 432\",\"field\":\"description\",\"quote\":\"Fundamentals of food preservation methods: post-harvest, thermal processing, refrigeration and freezing, control of water activity, chemical preservation, nonthermal methods and control of food packaging.\"}],\"text\":\"Application of food preservation methods including thermal, refrigeration, freezing, water activity control, chemical, and nonthermal techniques.\"}],\"summary\":{\"evidence\":[{\"course_id\":\"FOODSCI 432\",\"field\":\"title\",\"quote\":\"PRINCIPLES OF FOOD PRESERVATION\"},{\"course_id\":\"FOODSCI 432\",\"field\":\"description\",\"quote\":\"Fundamentals of food preservation methods: post-harvest, thermal processing, refrigeration and freezing, control of water activity, chemical preservation, nonthermal methods and control of food packaging.\"}],\"text\":\"Principles of Food Preservation covers fundamentals of post-harvest, thermal, refrigeration, freezing, water activity, chemical, and nonthermal preservation methods.\"},\"topics\":[{\"evidence\":[{\"course_id\":\"FOODSCI 432\",\"field\":\"description\",\"quote\":\"post-harvest, thermal processing, refrigeration and freezing, control of water activity, chemical preservation, nonthermal methods and control of food packaging.\"}],\"text\":\"Post-harvest handling and thermal processing\"},{\"evidence\":[{\"course_id\":\"FOODSCI 432\",\"field\":\"description\",\"quote\":\"refrigeration and freezing\"}],\"text\":\"Refrigeration and freezing\"},{\"evidence\":[{\"course_id\":\"FOODSCI 432\",\"field\":\"description\",\"quote\":\"control of water activity\"}],\"text\":\"Control of water activity\"},{\"evidence\":[{\"course_id\":\"FOODSCI 432\",\"field\":\"description\",\"quote\":\"chemical preservation\"}],\"text\":\"Chemical preservation\"},{\"evidence\":[{\"course_id\":\"FOODSCI 432\",\"field\":\"description\",\"quote\":\"nonthermal methods\"}],\"text\":\"Nonthermal methods\"},{\"evidence\":[{\"course_id\":\"FOODSCI 432\",\"field\":\"description\",\"quote\":\"control of food packaging\"}],\"text\":\"Food packaging control\"}]}","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_40fab25c2d34c1b6377a93ac","course_id":"FOODSCI 432","catalog_version_id":"7b40524beb7b91401916666a6ec9285a226f3c0473b6243f677837cbaa46d52f","record_version_id":"4936a04ea14df053a0e1769fed6d69f4cddd03dd9b8bd256948beb8de05f610d","job_id":"enrich-5590a4969e0a630fe46a86e8","output_id":"540b056fe925c493b684143d33285689f1f7bfac44d18c66dede8d02ca73a04b","section":"student_experience","status":"valid","value_json":"{\"status\":\"supported\",\"themes\":[{\"aspect\":\"teaching_clarity\",\"evidence\":[{\"comment\":\"Brad's lecture style takes a bit getting used to, but he provides all the notes online. Homework is very helpful for the exams. Does a good job engaging with the students and encouraging discussion.\",\"course_id\":\"FOODSCI 432\",\"date\":\"2023-07-22 21:42:07 +0000 UTC\",\"difficulty_rating\":4,\"id\":\"a48a4317ee652f0f47b5f604\",\"instructor_id\":\"rmp:2920892\",\"instructor_name\":\"Brad Bolling\",\"quality_rating\":5,\"source_review_id\":\"UmF0aW5nLTM4MTE3MjI1\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920892\"},{\"comment\":\"Co-teaches preservation with Brad. I think lecture-wise I prefer Brad's style but test-wise I prefer Rich as he has no surprises on his exams. If it's in the homework, it's on the exam. 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There were also jokes made during lectures that I felt were distracting from the course material.\",\"course_id\":\"FOODSCI 432\",\"date\":\"2026-08-28 04:03:04 +0000 UTC\",\"difficulty_rating\":5,\"id\":\"9ac77695f2c33f6da0797515\",\"instructor_id\":\"rmp:2920896\",\"instructor_name\":\"Rich Hartel\",\"quality_rating\":1,\"source_review_id\":\"UmF0aW5nLTQzMzk0ODI1\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\"}],\"evidence_count\":4,\"review_ids\":[\"a48a4317ee652f0f47b5f604\",\"ae9f5a94d6cb08aa8db67c49\",\"886b5b91dda662f28d2b6da7\",\"9ac77695f2c33f6da0797515\"],\"scope\":{\"historical\":true,\"instructors\":[{\"id\":\"rmp:2920892\",\"name\":\"Brad Bolling\"},{\"id\":\"rmp:2920896\",\"name\":\"Rich Hartel\"}],\"review_year_end\":\"2026\",\"review_year_start\":\"2023\"},\"sentiment\":\"mixed\",\"summary\":\"Instructors have different styles; Brad is engaging and provides clear notes, while Rich is monotone but has predictable exams. 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explain preservation principles\"},{\"evidence\":[{\"course_id\":\"FOODSCI 432\",\"field\":\"official_learning_outcomes\",\"outcome_index\":4,\"quote\":\"Assemble effective written and oral communications regarding food preservation\",\"source_url\":\"https://guide.wisc.edu/courses/food_sci/\"}],\"text\":\"Producing effective written and oral communications on food preservation\"}],\"summary\":{\"evidence\":[{\"course_id\":\"FOODSCI 432\",\"field\":\"title\",\"quote\":\"PRINCIPLES OF FOOD PRESERVATION\",\"source_url\":\"https://guide.wisc.edu/courses/food_sci/\"},{\"course_id\":\"FOODSCI 432\",\"field\":\"description\",\"quote\":\"Fundamentals of food preservation methods: post-harvest, thermal processing, refrigeration and freezing, control of water activity, chemical preservation, nonthermal methods and control of food packaging.\",\"source_url\":\"https://guide.wisc.edu/courses/food_sci/\"}],\"text\":\"Principles of Food Preservation covers fundamentals of post-harvest handling, 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I think lecture-wise I prefer Brad's style but test-wise I prefer Rich as he has no surprises on his exams. If it's in the homework, it's on the exam. A bit monotone but pay attention because he knows several databases worth on food science.\",\"course_id\":\"FOODSCI 432\",\"date\":\"2023-07-22 22:01:17 +0000 UTC\",\"difficulty_rating\":4,\"id\":\"ae9f5a94d6cb08aa8db67c49\",\"instructor_id\":\"rmp:2920896\",\"instructor_name\":\"Rich Hartel\",\"quality_rating\":4,\"source_review_id\":\"UmF0aW5nLTM4MTE3MjQ4\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\"}],\"evidence_count\":1,\"review_ids\":[\"ae9f5a94d6cb08aa8db67c49\"],\"scope\":{\"historical\":true,\"instructors\":[{\"id\":\"rmp:2920896\",\"name\":\"Rich Hartel\"}],\"review_year_end\":\"2023\",\"review_year_start\":\"2023\"},\"sentiment\":\"positive\",\"subject_instructor_id\":\"rmp:2920896\",\"summary\":\"One reviewer prefers Rich Hartel's exams because they have no surprises and align with homework.\"},{\"aspect\":\"overall\",\"evidence\":[{\"comment\":\"Just want to say that the Food Science department is all out of whack.  I came in thinking food science would be so interesting, and while I did learn a lot, I had such imposter syndrome. It definitely is a hard major, so as long as you are up for all the assigned insane food science/engineering courses...17-20 credits You came to the right place. \",\"course_id\":\"FOODSCI 432\",\"date\":\"2026-04-16 01:50:01 +0000 UTC\",\"difficulty_rating\":4,\"id\":\"5c23e1534d3886adcc05060d\",\"instructor_id\":\"rmp:2920896\",\"instructor_name\":\"Rich Hartel\",\"quality_rating\":3,\"source_review_id\":\"UmF0aW5nLTQyODQ4MjMz\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\"},{\"comment\":\"As an international student working with him as an advisor, I found the communication style to be quite brief and sometimes abrupt when I asked for help. This made it challenging to get the support I needed and often left me feeling discouraged after interactions.\",\"course_id\":\"FOODSCI 432\",\"date\":\"2026-04-27 02:34:36 +0000 UTC\",\"difficulty_rating\":5,\"id\":\"886b5b91dda662f28d2b6da7\",\"instructor_id\":\"rmp:2920896\",\"instructor_name\":\"Rich Hartel\",\"quality_rating\":1,\"source_review_id\":\"UmF0aW5nLTQyOTM4ODgw\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\"},{\"comment\":\"The professor seemed to view students condescendingly at times, and I personally did not feel respected in interactions with him. The professor often came across as having a sense of superiority toward students, which made the learning environment uncomfortable.\",\"course_id\":\"FOODSCI 432\",\"date\":\"2026-05-25 19:08:25 +0000 UTC\",\"difficulty_rating\":5,\"id\":\"dc8235401dcc261a9d956f76\",\"instructor_id\":\"rmp:2920896\",\"instructor_name\":\"Rich Hartel\",\"quality_rating\":1,\"source_review_id\":\"UmF0aW5nLTQzMTkxNzkw\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\"},{\"comment\":\"I did not have a positive experience in this class. The professor's communication style sometimes came across as dismissive, which made it difficult to feel comfortable asking questions. There were also jokes made during lectures that I felt were distracting from the course material.\",\"course_id\":\"FOODSCI 432\",\"date\":\"2026-08-28 04:03:04 +0000 UTC\",\"difficulty_rating\":5,\"id\":\"9ac77695f2c33f6da0797515\",\"instructor_id\":\"rmp:2920896\",\"instructor_name\":\"Rich Hartel\",\"quality_rating\":1,\"source_review_id\":\"UmF0aW5nLTQzMzk0ODI1\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\"}],\"evidence_count\":4,\"review_ids\":[\"5c23e1534d3886adcc05060d\",\"886b5b91dda662f28d2b6da7\",\"dc8235401dcc261a9d956f76\",\"9ac77695f2c33f6da0797515\"],\"scope\":{\"historical\":true,\"instructors\":[{\"id\":\"rmp:2920896\",\"name\":\"Rich Hartel\"}],\"review_year_end\":\"2026\",\"review_year_start\":\"2026\"},\"sentiment\":\"negative\",\"subject_instructor_id\":\"rmp:2920896\",\"summary\":\"Multiple reviewers describe Rich Hartel's communication style as abrupt, condescending, or dismissive, creating an uncomfortable learning environment.\"}]}","candidate_json":null,"error":null,"model":"Qwen/Qwen3.8-27B","model_revision":"1d4bf0f2ff6012fd82039f2fa52739d0dd7c60c0","selected_for_release":false},{"run_id":"20260907T155543-ce3781c4","observed_at":"2026-09-07 15:55:43.033547+00:00","course_uid":"course_40fab25c2d34c1b6377a93ac","course_id":"FOODSCI 432","catalog_version_id":"7b40524beb7b91401916666a6ec9285a226f3c0473b6243f677837cbaa46d52f","record_version_id":"4936a04ea14df053a0e1769fed6d69f4cddd03dd9b8bd256948beb8de05f610d","job_id":"enrich-8b774950c2b6adfdc46d1b82","output_id":"fff5fc0386a809631078cb6ac354d13e1829a076e7a880a414bd2b8b7f7fdbfc","section":"requirements","status":"valid","value_json":"{\"nodes\":[{\"children\":[\"n1\",\"n2\",\"n3\"],\"condition\":null,\"course\":null,\"evidence\":\"MICROBIO/FOOD SCI 325,FOOD SCI 410, and440\",\"id\":\"n0\",\"kind\":\"all\"},{\"children\":[],\"condition\":null,\"course\":{\"course_number\":325,\"minimum_grade\":null,\"subjects\":[\"FOODSCI\",\"MICROBIO\"],\"timing\":\"prior\"},\"evidence\":\"MICROBIO/FOOD SCI 325\",\"id\":\"n1\",\"kind\":\"course\"},{\"children\":[],\"condition\":null,\"course\":{\"course_number\":410,\"minimum_grade\":null,\"subjects\":[\"FOODSCI\"],\"timing\":\"prior\"},\"evidence\":\"FOOD SCI 410\",\"id\":\"n2\",\"kind\":\"course\"},{\"children\":[],\"condition\":null,\"course\":{\"course_number\":440,\"minimum_grade\":null,\"subjects\":[\"FOODSCI\"],\"timing\":\"prior\"},\"evidence\":\"and440\",\"id\":\"n3\",\"kind\":\"course\"}],\"notes\":[\"The evidence 'and440' appears to be a typo for 'FOOD SCI 440' or 'and FOOD SCI 440'. The course node uses the canonical reference FOODSCI 440 from linked_courses.\"],\"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":"20260907T155543-ce3781c4","observed_at":"2026-09-07 15:55:43.033547+00:00","course_uid":"course_40fab25c2d34c1b6377a93ac","course_id":"FOODSCI 432","catalog_version_id":"7b40524beb7b91401916666a6ec9285a226f3c0473b6243f677837cbaa46d52f","record_version_id":"4936a04ea14df053a0e1769fed6d69f4cddd03dd9b8bd256948beb8de05f610d","job_id":"enrich-8b774950c2b6adfdc46d1b82","output_id":"fff5fc0386a809631078cb6ac354d13e1829a076e7a880a414bd2b8b7f7fdbfc","section":"search_profile","status":"valid","value_json":"{\"assumed_background\":[{\"evidence\":[{\"course_id\":\"FOODSCI/MICROBIO 325\",\"field\":\"description\",\"quote\":\"Principles of food preservation, epidemiology of foodborne illness, agents of foodborne illness, food fermentations and biotechnology.\"},{\"course_id\":\"FOODSCI 410\",\"field\":\"description\",\"quote\":\"Nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, water, and enzymes.\"},{\"course_id\":\"FOODSCI 440\",\"field\":\"description\",\"quote\":\"Application of engineering principles in the analysis of food process operations: properties of gases and vapors, psychrometrics, material and energy balances, fluid flow, heat transfer, microwave heating, mass transfer, packaging film permeability, dehydration.\"}],\"text\":\"Food microbiology, food chemistry, and food engineering principles.\"}],\"search_phrases\":[\"food preservation methods\",\"thermal processing food\",\"food packaging control\",\"water activity food\",\"chemical preservation food\",\"nonthermal food methods\"],\"skills_taught\":[{\"evidence\":[{\"course_id\":\"FOODSCI 432\",\"field\":\"description\",\"quote\":\"Fundamentals of food preservation methods: post-harvest, thermal processing, refrigeration and freezing, control of water activity, chemical preservation, nonthermal methods and control of food packaging.\"}],\"text\":\"Application of food preservation methods including thermal, refrigeration, freezing, water activity control, chemical, and nonthermal techniques.\"}],\"summary\":{\"evidence\":[{\"course_id\":\"FOODSCI 432\",\"field\":\"title\",\"quote\":\"PRINCIPLES OF FOOD PRESERVATION\"},{\"course_id\":\"FOODSCI 432\",\"field\":\"description\",\"quote\":\"Fundamentals of food preservation methods: post-harvest, thermal processing, refrigeration and freezing, control of water activity, chemical preservation, nonthermal methods and control of food packaging.\"}],\"text\":\"Principles of Food Preservation covers fundamentals of post-harvest, thermal, refrigeration, freezing, water activity, chemical, and nonthermal preservation methods.\"},\"topics\":[{\"evidence\":[{\"course_id\":\"FOODSCI 432\",\"field\":\"description\",\"quote\":\"post-harvest, thermal processing, refrigeration and freezing, control of water activity, chemical preservation, nonthermal methods and control of food packaging.\"}],\"text\":\"Post-harvest handling and thermal processing\"},{\"evidence\":[{\"course_id\":\"FOODSCI 432\",\"field\":\"description\",\"quote\":\"refrigeration and freezing\"}],\"text\":\"Refrigeration and freezing\"},{\"evidence\":[{\"course_id\":\"FOODSCI 432\",\"field\":\"description\",\"quote\":\"control of water activity\"}],\"text\":\"Control of water activity\"},{\"evidence\":[{\"course_id\":\"FOODSCI 432\",\"field\":\"description\",\"quote\":\"chemical preservation\"}],\"text\":\"Chemical preservation\"},{\"evidence\":[{\"course_id\":\"FOODSCI 432\",\"field\":\"description\",\"quote\":\"nonthermal methods\"}],\"text\":\"Nonthermal methods\"},{\"evidence\":[{\"course_id\":\"FOODSCI 432\",\"field\":\"description\",\"quote\":\"control of food packaging\"}],\"text\":\"Food packaging control\"}]}","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_40fab25c2d34c1b6377a93ac","course_id":"FOODSCI 432","catalog_version_id":"7b40524beb7b91401916666a6ec9285a226f3c0473b6243f677837cbaa46d52f","record_version_id":"4936a04ea14df053a0e1769fed6d69f4cddd03dd9b8bd256948beb8de05f610d","job_id":"enrich-8b774950c2b6adfdc46d1b82","output_id":"fff5fc0386a809631078cb6ac354d13e1829a076e7a880a414bd2b8b7f7fdbfc","section":"student_experience","status":"valid","value_json":"{\"status\":\"supported\",\"themes\":[{\"aspect\":\"teaching_clarity\",\"evidence\":[{\"comment\":\"Brad's lecture style takes a bit getting used to, but he provides all the notes online. Homework is very helpful for the exams. Does a good job engaging with the students and encouraging discussion.\",\"course_id\":\"FOODSCI 432\",\"date\":\"2023-07-22 21:42:07 +0000 UTC\",\"difficulty_rating\":4,\"id\":\"a48a4317ee652f0f47b5f604\",\"instructor_id\":\"rmp:2920892\",\"instructor_name\":\"Brad Bolling\",\"quality_rating\":5,\"source_review_id\":\"UmF0aW5nLTM4MTE3MjI1\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920892\"},{\"comment\":\"Co-teaches preservation with Brad. I think lecture-wise I prefer Brad's style but test-wise I prefer Rich as he has no surprises on his exams. If it's in the homework, it's on the exam. A bit monotone but pay attention because he knows several databases worth on food science.\",\"course_id\":\"FOODSCI 432\",\"date\":\"2023-07-22 22:01:17 +0000 UTC\",\"difficulty_rating\":4,\"id\":\"ae9f5a94d6cb08aa8db67c49\",\"instructor_id\":\"rmp:2920896\",\"instructor_name\":\"Rich Hartel\",\"quality_rating\":4,\"source_review_id\":\"UmF0aW5nLTM4MTE3MjQ4\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\"},{\"comment\":\"As an international student working with him as an advisor, I found the communication style to be quite brief and sometimes abrupt when I asked for help. This made it challenging to get the support I needed and often left me feeling discouraged after interactions.\",\"course_id\":\"FOODSCI 432\",\"date\":\"2026-04-27 02:34:36 +0000 UTC\",\"difficulty_rating\":5,\"id\":\"886b5b91dda662f28d2b6da7\",\"instructor_id\":\"rmp:2920896\",\"instructor_name\":\"Rich Hartel\",\"quality_rating\":1,\"source_review_id\":\"UmF0aW5nLTQyOTM4ODgw\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\"},{\"comment\":\"I did not have a positive experience in this class. The professor's communication style sometimes came across as dismissive, which made it difficult to feel comfortable asking questions. There were also jokes made during lectures that I felt were distracting from the course material.\",\"course_id\":\"FOODSCI 432\",\"date\":\"2026-08-28 04:03:04 +0000 UTC\",\"difficulty_rating\":5,\"id\":\"9ac77695f2c33f6da0797515\",\"instructor_id\":\"rmp:2920896\",\"instructor_name\":\"Rich Hartel\",\"quality_rating\":1,\"source_review_id\":\"UmF0aW5nLTQzMzk0ODI1\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\"}],\"evidence_count\":4,\"review_ids\":[\"a48a4317ee652f0f47b5f604\",\"ae9f5a94d6cb08aa8db67c49\",\"886b5b91dda662f28d2b6da7\",\"9ac77695f2c33f6da0797515\"],\"scope\":{\"historical\":true,\"instructors\":[{\"id\":\"rmp:2920892\",\"name\":\"Brad Bolling\"},{\"id\":\"rmp:2920896\",\"name\":\"Rich Hartel\"}],\"review_year_end\":\"2026\",\"review_year_start\":\"2023\"},\"sentiment\":\"mixed\",\"summary\":\"Instructors have different styles; Brad is engaging and provides clear notes, while Rich is monotone but has predictable exams. Some students found Rich's communication brief, abrupt, or dismissive.\"},{\"aspect\":\"assessment\",\"evidence\":[{\"comment\":\"Brad's lecture style takes a bit getting used to, but he provides all the notes online. Homework is very helpful for the exams. Does a good job engaging with the students and encouraging discussion.\",\"course_id\":\"FOODSCI 432\",\"date\":\"2023-07-22 21:42:07 +0000 UTC\",\"difficulty_rating\":4,\"id\":\"a48a4317ee652f0f47b5f604\",\"instructor_id\":\"rmp:2920892\",\"instructor_name\":\"Brad Bolling\",\"quality_rating\":5,\"source_review_id\":\"UmF0aW5nLTM4MTE3MjI1\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920892\"},{\"comment\":\"Co-teaches preservation with Brad. I think lecture-wise I prefer Brad's style but test-wise I prefer Rich as he has no surprises on his exams. If it's in the homework, it's on the exam. A bit monotone but pay attention because he knows several databases worth on food science.\",\"course_id\":\"FOODSCI 432\",\"date\":\"2023-07-22 22:01:17 +0000 UTC\",\"difficulty_rating\":4,\"id\":\"ae9f5a94d6cb08aa8db67c49\",\"instructor_id\":\"rmp:2920896\",\"instructor_name\":\"Rich Hartel\",\"quality_rating\":4,\"source_review_id\":\"UmF0aW5nLTM4MTE3MjQ4\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\"}],\"evidence_count\":2,\"review_ids\":[\"a48a4317ee652f0f47b5f604\",\"ae9f5a94d6cb08aa8db67c49\"],\"scope\":{\"historical\":true,\"instructors\":[{\"id\":\"rmp:2920892\",\"name\":\"Brad Bolling\"},{\"id\":\"rmp:2920896\",\"name\":\"Rich Hartel\"}],\"review_year_end\":\"2023\",\"review_year_start\":\"2023\"},\"sentiment\":\"positive\",\"summary\":\"Homework is very helpful for exams. Tests are predictable if you pay attention to the homework content.\"},{\"aspect\":\"overall\",\"evidence\":[{\"comment\":\"Just want to say that the Food Science department is all out of whack.  I came in thinking food science would be so interesting, and while I did learn a lot, I had such imposter syndrome. It definitely is a hard major, so as long as you are up for all the assigned insane food science/engineering courses...17-20 credits You came to the right place. \",\"course_id\":\"FOODSCI 432\",\"date\":\"2026-04-16 01:50:01 +0000 UTC\",\"difficulty_rating\":4,\"id\":\"5c23e1534d3886adcc05060d\",\"instructor_id\":\"rmp:2920896\",\"instructor_name\":\"Rich Hartel\",\"quality_rating\":3,\"source_review_id\":\"UmF0aW5nLTQyODQ4MjMz\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\"},{\"comment\":\"The professor seemed to view students condescendingly at times, and I personally did not feel respected in interactions with him. The professor often came across as having a sense of superiority toward students, which made the learning environment uncomfortable.\",\"course_id\":\"FOODSCI 432\",\"date\":\"2026-05-25 19:08:25 +0000 UTC\",\"difficulty_rating\":5,\"id\":\"dc8235401dcc261a9d956f76\",\"instructor_id\":\"rmp:2920896\",\"instructor_name\":\"Rich Hartel\",\"quality_rating\":1,\"source_review_id\":\"UmF0aW5nLTQzMTkxNzkw\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\"}],\"evidence_count\":2,\"review_ids\":[\"5c23e1534d3886adcc05060d\",\"dc8235401dcc261a9d956f76\"],\"scope\":{\"historical\":true,\"instructors\":[{\"id\":\"rmp:2920896\",\"name\":\"Rich Hartel\"}],\"review_year_end\":\"2026\",\"review_year_start\":\"2026\"},\"sentiment\":\"mixed\",\"summary\":\"The course is challenging and the major is hard, but students learn a lot. 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Spring 2025: 2.77 GPA, 27.3% A/AB (n=22 letter grades); Spring 2026: 2.98 GPA, 41.7% A/AB (n=24 letter grades).\"}],\"student_experience\":[],\"task_hash\":\"74fb0997943e888960bbc9e47db8c4fd12e4292d55c20509d8d89db6a9910f68\",\"teaching_history\":[{\"citations\":[{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1164\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1174\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1184\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1194\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1204\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1224\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1234\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1244\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1254\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1264\",\"type\":\"grade\"}],\"text\":\"BRADLEY BOLLING is recorded teaching in Spring 2016, Spring 2017, Spring 2018, Spring 2019, Spring 2020, Spring 2022, Spring 2023, Spring 2024, Spring 2025, Spring 2026. Recorded history may be incomplete and does not establish a future schedule.\"},{\"citations\":[{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1104\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1114\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 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Homework is very helpful for the exams. Does a good job engaging with the students and encouraging discussion.\",\"course_id\":\"FOODSCI 432\",\"date\":\"2023-07-22 21:42:07 +0000 UTC\",\"difficulty_rating\":4,\"id\":\"a48a4317ee652f0f47b5f604\",\"instructor_id\":\"rmp:2920892\",\"instructor_name\":\"Brad Bolling\",\"quality_rating\":5,\"source_review_id\":\"UmF0aW5nLTM4MTE3MjI1\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920892\"},{\"comment\":\"Co-teaches preservation with Brad. I think lecture-wise I prefer Brad's style but test-wise I prefer Rich as he has no surprises on his exams. If it's in the homework, it's on the exam. A bit monotone but pay attention because he knows several databases worth on food science.\",\"course_id\":\"FOODSCI 432\",\"date\":\"2023-07-22 22:01:17 +0000 UTC\",\"difficulty_rating\":4,\"id\":\"ae9f5a94d6cb08aa8db67c49\",\"instructor_id\":\"rmp:2920896\",\"instructor_name\":\"Rich Hartel\",\"quality_rating\":4,\"source_review_id\":\"UmF0aW5nLTM4MTE3MjQ4\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\"},{\"comment\":\"As an international student working with him as an advisor, I found the communication style to be quite brief and sometimes abrupt when I asked for help. This made it challenging to get the support I needed and often left me feeling discouraged after interactions.\",\"course_id\":\"FOODSCI 432\",\"date\":\"2026-04-27 02:34:36 +0000 UTC\",\"difficulty_rating\":5,\"id\":\"886b5b91dda662f28d2b6da7\",\"instructor_id\":\"rmp:2920896\",\"instructor_name\":\"Rich Hartel\",\"quality_rating\":1,\"source_review_id\":\"UmF0aW5nLTQyOTM4ODgw\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\"},{\"comment\":\"I did not have a positive experience in this class. The professor's communication style sometimes came across as dismissive, which made it difficult to feel comfortable asking questions. There were also jokes made during lectures that I felt were distracting from the course material.\",\"course_id\":\"FOODSCI 432\",\"date\":\"2026-08-28 04:03:04 +0000 UTC\",\"difficulty_rating\":5,\"id\":\"9ac77695f2c33f6da0797515\",\"instructor_id\":\"rmp:2920896\",\"instructor_name\":\"Rich Hartel\",\"quality_rating\":1,\"source_review_id\":\"UmF0aW5nLTQzMzk0ODI1\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\"}],\"evidence_count\":4,\"review_ids\":[\"a48a4317ee652f0f47b5f604\",\"ae9f5a94d6cb08aa8db67c49\",\"886b5b91dda662f28d2b6da7\",\"9ac77695f2c33f6da0797515\"],\"scope\":{\"historical\":true,\"instructors\":[{\"id\":\"rmp:2920892\",\"name\":\"Brad Bolling\"},{\"id\":\"rmp:2920896\",\"name\":\"Rich Hartel\"}],\"review_year_end\":\"2026\",\"review_year_start\":\"2023\"},\"sentiment\":\"mixed\",\"summary\":\"Instructors have different styles; Brad is engaging and provides clear notes, while Rich is monotone but has predictable exams. Some students found Rich's communication brief, abrupt, or dismissive.\"},{\"aspect\":\"assessment\",\"evidence\":[{\"comment\":\"Brad's lecture style takes a bit getting used to, but he provides all the notes online. Homework is very helpful for the exams. Does a good job engaging with the students and encouraging discussion.\",\"course_id\":\"FOODSCI 432\",\"date\":\"2023-07-22 21:42:07 +0000 UTC\",\"difficulty_rating\":4,\"id\":\"a48a4317ee652f0f47b5f604\",\"instructor_id\":\"rmp:2920892\",\"instructor_name\":\"Brad Bolling\",\"quality_rating\":5,\"source_review_id\":\"UmF0aW5nLTM4MTE3MjI1\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920892\"},{\"comment\":\"Co-teaches preservation with Brad. I think lecture-wise I prefer Brad's style but test-wise I prefer Rich as he has no surprises on his exams. If it's in the homework, it's on the exam. A bit monotone but pay attention because he knows several databases worth on food science.\",\"course_id\":\"FOODSCI 432\",\"date\":\"2023-07-22 22:01:17 +0000 UTC\",\"difficulty_rating\":4,\"id\":\"ae9f5a94d6cb08aa8db67c49\",\"instructor_id\":\"rmp:2920896\",\"instructor_name\":\"Rich Hartel\",\"quality_rating\":4,\"source_review_id\":\"UmF0aW5nLTM4MTE3MjQ4\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\"}],\"evidence_count\":2,\"review_ids\":[\"a48a4317ee652f0f47b5f604\",\"ae9f5a94d6cb08aa8db67c49\"],\"scope\":{\"historical\":true,\"instructors\":[{\"id\":\"rmp:2920892\",\"name\":\"Brad Bolling\"},{\"id\":\"rmp:2920896\",\"name\":\"Rich Hartel\"}],\"review_year_end\":\"2023\",\"review_year_start\":\"2023\"},\"sentiment\":\"positive\",\"summary\":\"Homework is very helpful for exams. Tests are predictable if you pay attention to the homework content.\"},{\"aspect\":\"overall\",\"evidence\":[{\"comment\":\"Just want to say that the Food Science department is all out of whack.  I came in thinking food science would be so interesting, and while I did learn a lot, I had such imposter syndrome. It definitely is a hard major, so as long as you are up for all the assigned insane food science/engineering courses...17-20 credits You came to the right place. \",\"course_id\":\"FOODSCI 432\",\"date\":\"2026-04-16 01:50:01 +0000 UTC\",\"difficulty_rating\":4,\"id\":\"5c23e1534d3886adcc05060d\",\"instructor_id\":\"rmp:2920896\",\"instructor_name\":\"Rich Hartel\",\"quality_rating\":3,\"source_review_id\":\"UmF0aW5nLTQyODQ4MjMz\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\"},{\"comment\":\"The professor seemed to view students condescendingly at times, and I personally did not feel respected in interactions with him. The professor often came across as having a sense of superiority toward students, which made the learning environment uncomfortable.\",\"course_id\":\"FOODSCI 432\",\"date\":\"2026-05-25 19:08:25 +0000 UTC\",\"difficulty_rating\":5,\"id\":\"dc8235401dcc261a9d956f76\",\"instructor_id\":\"rmp:2920896\",\"instructor_name\":\"Rich Hartel\",\"quality_rating\":1,\"source_review_id\":\"UmF0aW5nLTQzMTkxNzkw\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\"}],\"evidence_count\":2,\"review_ids\":[\"5c23e1534d3886adcc05060d\",\"dc8235401dcc261a9d956f76\"],\"scope\":{\"historical\":true,\"instructors\":[{\"id\":\"rmp:2920896\",\"name\":\"Rich Hartel\"}],\"review_year_end\":\"2026\",\"review_year_start\":\"2026\"},\"sentiment\":\"mixed\",\"summary\":\"The course is challenging and the major is hard, but students learn a lot. The learning environment can be uncomfortable due to instructor attitude.\"}]}","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_40fab25c2d34c1b6377a93ac","course_id":"FOODSCI 432","catalog_version_id":"7b40524beb7b91401916666a6ec9285a226f3c0473b6243f677837cbaa46d52f","record_version_id":"4936a04ea14df053a0e1769fed6d69f4cddd03dd9b8bd256948beb8de05f610d","job_id":"enrich-f516c4d3e82cfe326b4f5f54","output_id":"f99a2de9a9a732e500ae6659b2054e6c979bc86b9356ce3b4180542d34af3eaa","section":"student_summary","status":"valid","value_json":"{\"context_hash\":\"ae2313ec3059e60542e2c43cac6307f60f5a3675d2b2c3960e1661ca9a766612\",\"course_id\":\"FOODSCI 432\",\"current_instructors\":[],\"difficulty_workload\":[{\"citations\":[{\"instructor_name\":\"Rich Hartel\",\"review_date\":\"2023-07-22 22:01:17 +0000 UTC\",\"review_id\":\"ae9f5a94d6cb08aa8db67c49\",\"run_id\":\"20260907T155543-ce3781c4\",\"source_instructor_id\":\"rmp:2920896\",\"source_review_id\":\"UmF0aW5nLTM4MTE3MjQ4\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\",\"type\":\"review\"},{\"instructor_name\":\"Rich Hartel\",\"review_date\":\"2026-04-16 01:50:01 +0000 UTC\",\"review_id\":\"5c23e1534d3886adcc05060d\",\"run_id\":\"20260907T155543-ce3781c4\",\"source_instructor_id\":\"rmp:2920896\",\"source_review_id\":\"UmF0aW5nLTQyODQ4MjMz\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\",\"type\":\"review\"}],\"text\":\"Historical reviews of Rich Hartel: Homework is very helpful for exams, and tests contain no surprises if students pay attention to homework material. The major is described as hard with heavy credit loads.\"}],\"errors\":[],\"historical_context\":[{\"citations\":[{\"instructor_name\":\"Brad Bolling\",\"review_date\":\"2023-07-22 21:42:07 +0000 UTC\",\"review_id\":\"a48a4317ee652f0f47b5f604\",\"run_id\":\"20260907T155543-ce3781c4\",\"source_instructor_id\":\"rmp:2920892\",\"source_review_id\":\"UmF0aW5nLTM4MTE3MjI1\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920892\",\"type\":\"review\"}],\"text\":\"Historical reviews of Brad Bolling: Brad Bolling provides online notes and uses helpful homework for exam preparation, engaging students through discussion. However, his lecture style requires some adjustment to get used to.\"}],\"message\":null,\"offered\":false,\"profile_hash\":\"e59ddc7389015d0035b68cd195c939d475bf72b959b29cf12eab59b454ccaef1\",\"quick_take\":[{\"citations\":[{\"instructor_name\":\"Brad Bolling\",\"review_date\":\"2023-07-22 21:42:07 +0000 UTC\",\"review_id\":\"a48a4317ee652f0f47b5f604\",\"run_id\":\"20260907T155543-ce3781c4\",\"source_instructor_id\":\"rmp:2920892\",\"source_review_id\":\"UmF0aW5nLTM4MTE3MjI1\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920892\",\"type\":\"review\"},{\"instructor_name\":\"Rich Hartel\",\"review_date\":\"2023-07-22 22:01:17 +0000 UTC\",\"review_id\":\"ae9f5a94d6cb08aa8db67c49\",\"run_id\":\"20260907T155543-ce3781c4\",\"source_instructor_id\":\"rmp:2920896\",\"source_review_id\":\"UmF0aW5nLTM4MTE3MjQ4\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\",\"type\":\"review\"}],\"text\":\"Historical reviews describe a co-taught course where Brad Bolling offers engaging lectures and helpful homework, while Rich Hartel provides predictable exams and deep subject knowledge.\"},{\"citations\":[{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20260907T155543-ce3781c4\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"grades_latest\",\"term_id\":\"1244\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20260907T155543-ce3781c4\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"grades_latest\",\"term_id\":\"1254\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20260907T155543-ce3781c4\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"grades_latest\",\"term_id\":\"1264\",\"type\":\"grade\"}],\"text\":\"Recent recorded grades — Spring 2024: 3.00 GPA, 33.3% A/AB (n=12 letter grades); Spring 2025: 2.77 GPA, 27.3% A/AB (n=22 letter grades); Spring 2026: 2.98 GPA, 41.7% A/AB (n=24 letter grades).\"}],\"student_experience\":[{\"citations\":[{\"instructor_name\":\"Rich Hartel\",\"review_date\":\"2026-04-27 02:34:36 +0000 UTC\",\"review_id\":\"886b5b91dda662f28d2b6da7\",\"run_id\":\"20260907T155543-ce3781c4\",\"source_instructor_id\":\"rmp:2920896\",\"source_review_id\":\"UmF0aW5nLTQyOTM4ODgw\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\",\"type\":\"review\"},{\"instructor_name\":\"Rich Hartel\",\"review_date\":\"2026-05-25 19:08:25 +0000 UTC\",\"review_id\":\"dc8235401dcc261a9d956f76\",\"run_id\":\"20260907T155543-ce3781c4\",\"source_instructor_id\":\"rmp:2920896\",\"source_review_id\":\"UmF0aW5nLTQzMTkxNzkw\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\",\"type\":\"review\"},{\"instructor_name\":\"Rich Hartel\",\"review_date\":\"2026-08-28 04:03:04 +0000 UTC\",\"review_id\":\"9ac77695f2c33f6da0797515\",\"run_id\":\"20260907T155543-ce3781c4\",\"source_instructor_id\":\"rmp:2920896\",\"source_review_id\":\"UmF0aW5nLTQzMzk0ODI1\",\"source_url\":\"https://www.ratemyprofessors.com/professor/2920896\",\"type\":\"review\"}],\"text\":\"Historical reviews of Rich Hartel: Recent reviews of Rich Hartel report dismissive, abrupt, and condescending communication that made students feel uncomfortable and discouraged from asking questions.\"}],\"task_hash\":\"74fb0997943e888960bbc9e47db8c4fd12e4292d55c20509d8d89db6a9910f68\",\"teaching_history\":[{\"citations\":[{\"course_id\":\"FOODSCI 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Recorded history may be incomplete and does not establish a future schedule.\"},{\"citations\":[{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1104\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1114\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 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432\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1204\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1224\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1234\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1244\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1254\",\"type\":\"grade\"},{\"course_id\":\"FOODSCI 432\",\"run_id\":\"20260907T155543-ce3781c4\",\"section_number\":1,\"source_course_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"source_record\":{\"entity_id\":\"797edfa1-6cdd-3332-bc29-1fb1dcc3c6f6\",\"file\":\"tables/observations.parquet\",\"kind\":\"grades\",\"source\":\"madgrades\"},\"table\":\"section_grades_latest\",\"term_id\":\"1264\",\"type\":\"grade\"}],\"text\":\"RICHARD HARTEL is recorded teaching in Spring 2010, Spring 2011, Spring 2012, Spring 2013, Spring 2014, Spring 2015, Spring 2018, Spring 2019, Spring 2020, Spring 2022, Spring 2023, Spring 2024, Spring 2025, Spring 2026. 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":false}]