Covers food laws and regulations, as well as regulatory and commercial grading standards used in the food industry.
Offering recorded · Spring 2027 · Sources
historical GPA · grades
Spring 2023–Spring 2026 Explore prerequisite map →
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The department at a glance
All recorded grades average GPA
A / AB grades
letter grades
How grades break down
Grades over time
Red: department · Gray: UW–Madison
About these statistics
GPA and percentages are weighted by recorded letter grades. UW comparisons use the same terms. Cross-listed courses count once within this department and once across UW; department totals should not be added together. Grade counts are not unique students. Offering counts reflect captured records, not a complete historical schedule.
Spring 2027
Recorded this termcourses with offerings
instructors recorded
Grades have not been recorded for this term. Historical results remain in the overview above.
Across course levels
Recorded this termNo released grades for this term.
Recorded offerings over time
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21 courses
Covers principles and procedures for commercial manufacture of processed meat products, including sausage manufacturing, curing, smoking, freezing, and packaging.
Offering recorded · Spring 2027 · Sources
historical GPA · grades
Spring 2023–Spring 2023 · limited sampleFOODSCI 201
Discovering Food Science
1 creditsDiscovering Food Science provides a brief introduction to the different areas of study and career opportunities within the food industry.
Offering recorded · Spring 2027 · Sources
No recorded grade history
FOODSCI 299
Independent Study
1–3 creditsIndependent Study: Research work for students under direct guidance of a faculty member in an area encompassing Food Science.
Offering recorded · Spring 2027 · Sources
No recorded grade history
Introduction to food science covering chemical, physical, and microbiological properties of food and their manipulation in product manufacture.
Offering recorded · Spring 2027 · Sources
Past student reviews · Arnoldo Lopez-Hernandez
Students reported weekly lab assignments and exams that were thorough but fair. One reviewer noted that exam questions could be very specific, sometimes based on offhand mentions in lecture.
historical GPA · grades
Fall 2022–Spring 2026Introduction to precision fermentation principles, genetic manipulation of organisms, and sustainable food and non-food applications.
Offering recorded · Spring 2027 · Sources
historical GPA · grades
Spring 2025–Spring 2026 · limited sampleA Food Science internship under faculty and site supervisor guidance where students arrange their own work and credits.
Offering recorded · Spring 2027 · Sources
No recorded grade history
FOODSCI 412
Food Analysis
4 creditsFood Analysis applies quantitative techniques to determine the composition and quality of food products, covering analytical methods, statistical data analysis, and communication of results.
Offering recorded · Spring 2027 · Sources
Past student reviews · Arnoldo Lopez-Hernandez
The course carried high grading expectations, though the instructor was available outside of class for assistance with homework and labs.
historical GPA · grades
Spring 2023–Spring 2026 · limited samplePrinciples of Food Preservation covers fundamentals of post-harvest handling, thermal processing, refrigeration, freezing, water activity, chemical preservation, nonthermal methods, and packaging.
Offering recorded · Spring 2027 · Sources
Past student reviews · Rich Hartel
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.
historical GPA · grades
Spring 2023–Spring 2026 · limited sampleCovers the chemistry of milk components and chemical/physical changes during the manufacture of dairy products like ice cream, butter, and cheese, including dairy technology and microbiological quality.
Offering recorded · Spring 2027 · Sources
historical GPA · grades
Spring 2026–Spring 2026 · limited sampleIntegrated Food Functionality covers the molecular basis of food properties, the impact of ingredients and processing on texture, flavor, and structure, and the design of new or reformulated foods to meet quality expectations.
Offering recorded · Spring 2027 · Sources
historical GPA · grades
Spring 2023–Spring 2026 · limited sampleCovers chemistry, microbiology, and technology of fermented foods like cheese, bread, pickles, and beer, including instrumentation and mechanization.
Offering recorded · Spring 2027 · Sources
Past student reviews · Victor Ujor
A student described the workload as having no busy work and noted that in-person attendance previously earned extra credit.
historical GPA · grades
Spring 2023–Spring 2026Laboratory course on producing fermented beverages and dairy products, covering the chemical/physical basis of product characteristics and analytical methods.
Offering recorded · Spring 2027 · Sources
historical GPA · grades
Spring 2023–Spring 2026 · limited sampleFOODSCI 603
Senior Seminar
1 creditsA senior seminar where students present data gathered and analyzed for their senior project, communicating results in oral and written formats.
Offering recorded · Spring 2027 · Sources
historical GPA · grades
Spring 2023–Spring 2026 · limited sampleCovers chemistry of milk components and chemical/physical changes during manufacture of ice cream, butter, cheese; includes dairy technology and microbiological quality.
Offering recorded · Spring 2027 · Sources
historical GPA · grades
Spring 2023–Spring 2026 · limited sampleFOODSCI 682
Senior Honors Thesis
2–4 creditsSecond semester individual study for Food Science majors completing Senior Honors Theses, involving literature review, research methodology, and thesis writing under faculty arrangement.
Offering recorded · Spring 2027 · Sources
No recorded grade history
FOODSCI 699
Special Problems
1–3 creditsSpecial Problems: Individual advanced work in Food Science under direct faculty guidance.
Offering recorded · Spring 2027 · Sources
No recorded grade history
Advanced Food Microbiology covers fundamental concepts with applications in fermentation, pathogenesis, gut health, and sustainable food systems.
Offering recorded · Spring 2027 · Sources
historical GPA · grades
Spring 2024–Spring 2024 · limited samplePracticum in Food Science Teaching provides PhD candidates with teaching experience and the ability to explain current manufacturing practices through experiential learning.
Offering recorded · Spring 2027 · Sources
No recorded grade history
FOODSCI 900
Seminar Advanced
1 creditsAdvanced seminar involving research literature and current departmental research, focusing on scientific rigor, data interpretation, and presentation skills.
Offering recorded · Spring 2027 · Sources
historical GPA · grades
Fall 2022–Spring 2026FOODSCI 990
Research
1–12 creditsResearch course involving full lab and literature review of a food science problem, leading to thesis and publication preparation.
Offering recorded · Spring 2027 · Sources
No recorded grade history