Historical instructor

ARNOLDO LOPEZ-HERNANDEZ

Adjusted rating
RMP difficulty
captured reviews
About this rating

Raw average: 3.90/5 from 10 quality ratings. The adjusted rating blends this with the UW review average (3.66/5), weighted as 20 additional ratings. Smaller samples stay closer to that average. Each captured review is counted once in the prior; this does not correct who chooses to leave a review.

RMP profile ↗ · All captured review dates; profile matched by name.

What students say

Original student reviews · all captured dates

FOODSCI 301
Quality 4/5Difficulty 4/5
I loved this professor and this class! He's tough but funny and cares about his students. Class has a lot of material, but it's interesting and the labs are fun! Exams are hard, but if you review all the lecture material you should do fine. He grades harshly at first, but you'll understand what he's looking for by the middle of the semester.
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FOODSCI 301
Quality 1/5Difficulty 5/5
The worst professor on campus. Has a huge ego and refuses to accept help when he clearly needs it.
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FOODSCI 412
Quality 5/5Difficulty 4/5
Arnoldo is hilarious and incredibly caring and understanding of the students. He does have very high expectations for grading, but is incredibly accessible outside of class for homework/lab help (or just to talk about life). My biggest complaint is he can be a bit disorganized on the account of him teaching several classes.
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FOODSCI 440
Quality 5/5Difficulty 4/5
Arnoldo is an amazing person and professor. I am finishing up my 3rd class with him and it's clear he really cares about his students. He is always available for questions and will often work through things with you. His exams are hard but if you engage you'll succeed. Curves the class so that you pass if you tried at all.
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Personal experiences, not a representative survey. Profile matching and captured coverage are shown in the source details.

Classes with ARNOLDO LOPEZ-HERNANDEZ

FOODSCI 301

Introduction to the Science and Technology of Food

3 credits

Introduction to the science and technology of food manufacture, covering basic chemical, physical, and microbiological properties and their manipulation in food product manufacturing.

No offering record · Spring 2026

with this instructor · course overall, matching historical terms

Arnoldo Lopez-hernandezYaa Asantewaa Klu

historical GPA · grades

Fall 2021–Spring 2026
FOODSCI 412

Food Analysis

Credits unavailable

FOOD ANALYSIS applies quantitative techniques to determine the composition and quality of food products.

No offering record · Spring 2026

with this instructor · course overall, matching historical terms

Arnoldo Lopez-hernandez

historical GPA · grades

Spring 2022–Spring 2026 · limited sample

Recorded teaching history

Distinct courses recorded per term

Explore courses taught by this instructor →
Browse recorded courses
TermCourseTitle
Spring 2026FOODSCI 301Introduction to the Science and Technology of Food
Spring 2026FOODSCI 412Food Analysis
Fall 2025FOODSCI 301Introduction to the Science and Technology of Food
Fall 2025FOODSCI 440Principles of Food Engineering
Fall 2025FOODSCI 532Integrated Food Manufacturing
Spring 2025FOODSCI 301Introduction to the Science and Technology of Food
Spring 2025FOODSCI 412Food Analysis
Fall 2024FOODSCI 301Introduction to the Science and Technology of Food
Fall 2024FOODSCI 440Principles of Food Engineering
Fall 2024FOODSCI 532Integrated Food Manufacturing
Spring 2024FOODSCI 301Introduction to the Science and Technology of Food
Spring 2024FOODSCI 412Food Analysis
Fall 2023FOODSCI 299Independent Study
Fall 2023FOODSCI 301Introduction to the Science and Technology of Food
Fall 2023FOODSCI 440Principles of Food Engineering
Fall 2023FOODSCI 532Integrated Food Manufacturing
Spring 2023FOODSCI 301Introduction to the Science and Technology of Food
Spring 2023FOODSCI 412Food Analysis
Fall 2022FOODSCI 301Introduction to the Science and Technology of Food
Fall 2022FOODSCI 440Principles of Food Engineering
Fall 2022FOODSCI 532Integrated Food Manufacturing
Spring 2022FOODSCI 301Introduction to the Science and Technology of Food
Spring 2022FOODSCI 412Food Analysis
Fall 2021FOODSCI 301Introduction to the Science and Technology of Food
Fall 2021FOODSCI 440Principles of Food Engineering
Fall 2021FOODSCI 532Integrated Food Manufacturing
Fall 2020FOODSCI 301Introduction to the Science and Technology of Food
Fall 2020FOODSCI 440Principles of Food Engineering
Fall 2020FOODSCI 532Integrated Food Manufacturing
Spring 2020FOODSCI 301Introduction to the Science and Technology of Food
Spring 2020FOODSCI 412Food Analysis
Fall 2019FOODSCI 301Introduction to the Science and Technology of Food
Fall 2019FOODSCI 440Principles of Food Engineering
Fall 2019FOODSCI 532Integrated Food Manufacturing
Spring 2019FOODSCI 301Introduction to the Science and Technology of Food
Spring 2019FOODSCI 412Food Analysis
Fall 2018FOODSCI 301Introduction to the Science and Technology of Food
Fall 2018FOODSCI 532Integrated Food Manufacturing
Spring 2018FOODSCI 301Introduction to the Science and Technology of Food
Spring 2018FOODSCI 412Food Analysis
Fall 2017FOODSCI 301Introduction to the Science and Technology of Food
Fall 2017FOODSCI 532Integrated Food Manufacturing
Spring 2017FOODSCI 301Introduction to the Science and Technology of Food
Spring 2017FOODSCI 412Food Analysis
Fall 2016FOODSCI 301Introduction to the Science and Technology of Food
Fall 2016FOODSCI 532Integrated Food Manufacturing
Spring 2016FOODSCI 301Introduction to the Science and Technology of Food
Spring 2016FOODSCI 412Food Analysis
Spring 2016FOODSCI 550Fermented Foods and Beverages
Fall 2015FOODSCI 299Independent Study
Fall 2015FOODSCI 301Introduction to the Science and Technology of Food
Fall 2015FOODSCI 532Integrated Food Manufacturing
Fall 2015FOODSCI/MICROBIO 324Food Microbiology Laboratory
Spring 2015FOODSCI 301Introduction to the Science and Technology of Food
Spring 2015FOODSCI 412Food Analysis
Spring 2015FOODSCI 699Special Problems
Fall 2014FOODSCI 301Introduction to the Science and Technology of Food
Fall 2014FOODSCI 532Integrated Food Manufacturing
Fall 2014FOODSCI/MICROBIO 324Food Microbiology Laboratory
Spring 2014FOODSCI 301Introduction to the Science and Technology of Food
Spring 2014FOODSCI 412Food Analysis
Fall 2013FOODSCI 301Introduction to the Science and Technology of Food
Fall 2013FOODSCI 532Integrated Food Manufacturing
Fall 2013FOODSCI/MICROBIO 324Food Microbiology Laboratory
Spring 2013FOODSCI 301Introduction to the Science and Technology of Food
Spring 2013FOODSCI 412Food Analysis
Fall 2012FOODSCI 301Introduction to the Science and Technology of Food
Fall 2012FOODSCI 532Integrated Food Manufacturing
Spring 2012FOODSCI 301Introduction to the Science and Technology of Food
Spring 2012FOODSCI 412Food Analysis
Fall 2011FOODSCI 301Introduction to the Science and Technology of Food
Fall 2011FOODSCI 375Special Topics
Fall 2011FOODSCI 532Integrated Food Manufacturing
Spring 2011FOODSCI 301Introduction to the Science and Technology of Food
Spring 2011FOODSCI 412Food Analysis
Fall 2010FOODSCI 532Integrated Food Manufacturing

Teaching history may be incomplete. Course pages contain course-specific feedback and citations.

Instructor identity & provenance 
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