Browse all Food Science courses →
Red: department · Gray: UW–Madison
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.
Grades have not been recorded for this term. Historical results remain in the overview above.
Historical grades cover up to five years through the selected term. Grade sorting prioritizes courses with at least 100 letter grades.
Introduction to meat science and technology covering the application of biological, technological, and economical principles to muscle tissue for food.
Offering recorded · Fall 2026
No specific workload or preparation details are provided in the single historical review for Marion Greaser.
historical GPA · grades
Fall 2022–Fall 2025 · limited sampleFOOD BIOCHEMISTRY explores structure-function relationships and molecular profiles of foods using computational and spectroscopic methods.
Offering recorded · Fall 2026
historical GPA · grades
Fall 2023–Fall 2024 · limited sampleExplores the science behind fermented foods and beverages, covering principles of processing and the role of basic sciences.
Offering recorded · Fall 2026
historical GPA · grades
Fall 2024–Fall 2025FOODSCI 299 is an independent study course allowing students to conduct research in Food Science under faculty guidance.
Offering recorded · Fall 2026
No recorded grade history
Introduction to the science and technology of food manufacture, covering basic chemical, physical, and microbiological properties and their manipulation in food product manufacturing.
Offering recorded · Fall 2026
Lab workload assessments differ, with some finding them quick and easy while others report significant weekly assignments. Exams are consistently described as thorough and difficult, requiring careful review of lecture material.
historical GPA · grades
Spring 2022–Spring 2026FOODSCI 330 introduces sensory analysis of dairy and dairy-alternative products through mentored training.
Offering recorded · Fall 2026
historical GPA · grades
Fall 2025–Fall 2025 · limited sampleFOODSCI 399 is a coordinative internship or cooperative education course in the Food Science department.
Offering recorded · Fall 2026
No recorded grade history
FOOD CHEMISTRY covers the nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, water, and enzymes.
Offering recorded · Fall 2026
The initial section covering water chemistry is described as rough, while subsequent topics become more interesting.
historical GPA · grades
Fall 2022–Fall 2025 · limited sampleCovers fundamentals of US food systems and food service management in diverse settings like schools, hospitals, and restaurants.
Offering recorded · Fall 2026
historical GPA · grades
Fall 2022–Fall 2025Principles of Food Engineering applies engineering principles to analyze food process operations including heat and mass transfer.
Offering recorded · Fall 2026
Exams are reported to take 2.5 to 3 hours and are considered hard. One reviewer cites strict grading criteria, while another suggests that engaging with the material leads to success despite the difficulty.
historical GPA · grades
Fall 2022–Fall 2025 · limited sampleIntegrated Food Manufacturing covers commercial food processing and preservation procedures, including concentration, dehydration, sanitation, and statistical process control.
Offering recorded · Fall 2026
historical GPA · grades
Fall 2022–Fall 2025 · limited sampleCovers the science and technology of confections, from hard candy to chocolate, through lectures, activities, and labs.
Offering recorded · Fall 2026
historical GPA · grades
Fall 2022–Fall 2025 · limited sampleFOODSCI 602 is a senior capstone course where students conduct team-based research on food industry problems, emphasizing data analysis and report writing.
Offering recorded · Fall 2026
historical GPA · grades
Fall 2022–Fall 2025 · limited sampleFOODSCI 681 is an individual study course for Food Science majors completing theses for Honors degrees, arranged with a faculty member.
Offering recorded · Fall 2026
No recorded grade history
FOODSCI 699 is a special problems course allowing students to conduct individual advanced work in Food Science under faculty guidance.
Offering recorded · Fall 2026
historical GPA · grades
Spring 2022–Spring 2022 · limited sampleA practicum providing teaching experience for PhD candidates in Food Science.
Offering recorded · Fall 2026
No recorded grade history
FOODSCI 900 is a graduate seminar focused on researching literature and current departmental research.
Offering recorded · Fall 2026
historical GPA · grades
Spring 2022–Spring 2026FOODSCI 990 is a research course involving lab work and literature review to prepare a thesis and publication in food science.
Offering recorded · Fall 2026
No recorded grade history
FOOD MICROBIOLOGY LABORATORY covers lab exercises in food preservation, spoilage, and food poisoning.
Offering recorded · Fall 2026
historical GPA · grades
Fall 2022–Fall 2025 · limited sampleFOOD MICROBIOLOGY covers food preservation, foodborne illness epidemiology, causative agents, and food fermentations.
Offering recorded · Fall 2026
historical GPA · grades
Fall 2022–Fall 2025No released grades for this term.
Offering snapshots currently cover Fall 2026. Earlier grade records do not provide a complete offering history.