Plan ahead for courses where students have earned lower grades.
Lowest historical GPA first. At least 100 letter grades over the five years through the selected term. Grades reflect past outcomes, not workload or a guaranteed result.
Historical grades cover up to five years through the selected term. Only courses with at least 100 letter grades are ranked.
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 2026FOOD MICROBIOLOGY covers food preservation, foodborne illness epidemiology, causative agents, and food fermentations.
Offering recorded · Fall 2026
historical GPA · grades
Fall 2022–Fall 2025Explores 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 900 is a graduate seminar focused on researching literature and current departmental research.
Offering recorded · Fall 2026
historical GPA · grades
Spring 2022–Spring 2026Covers 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 2025