Current instructor

Audrey Girard

/5Adjusted rating
/5RMP difficulty
captured reviews
About this rating

Raw average: 4.00/5 from 2 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 410
Quality 4/5Difficulty 4/5
I would say my grade does not really reflect my experience with Dr. Girard. I think it's very clear that this was her first year teaching but she tried her best. Sometimes she made mistakes but always tried to correct them. My frustration was often with her hesitance to answer questions for fear of giving me the answer.
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FOODSCI 410
Quality 4/5Difficulty 4/5
Food chemistry was one of my most interesting classes and much of that comes down to how the class was taught. She makes time for in-class discussion and brings food for students to experience hands on the effects of what she's teaching about. The first section is rough (you study water for 3 weeks) but after that it's much more interesting
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Personal experiences, not a representative survey. Profile matching and captured coverage are shown in the source details.

Classes with Audrey Girard

ANSCI/FOODSCI 711

Food Biochemistry

3 credits

FOOD BIOCHEMISTRY explores structure-function relationships and molecular profiles of foods using computational and spectroscopic methods.

Offering recorded · Fall 2026

Recent recorded grades — Fall 2023: 3.75 GPA, 95.0% A/AB (n=20 letter grades); Fall 2024: 3.58 GPA, 83.3% A/AB (n=6 letter grades). Includes jointly taught sections.

Audrey GirardBradley Bolling+1 more

historical GPA · grades

Fall 2023–Fall 2024 · limited sample
CHEM 699

Directed Study

1–6 credits

CHEM 699 is a directed study course involving an advanced mentored research project arranged with a faculty member.

Offering recorded · Fall 2026

Matt BowmanTehshik Yoon+103 more

historical GPA · grades

Spring 2022–Spring 2026
FOODSCI 410

Food Chemistry

3 credits

FOOD CHEMISTRY covers the nature and chemical behavior of food constituents including proteins, lipids, carbohydrates, water, and enzymes.

Offering recorded · Fall 2026

Audrey Girard makes the class interesting through in-class discussions and hands-on food experiences, though the initial water chemistry section is rough.

Audrey Girard

historical GPA · grades

Fall 2022–Fall 2025 · limited sample
FOODSCI 699

Special Problems

1–3 credits

FOODSCI 699 is a special problems course allowing students to conduct individual advanced work in Food Science under faculty guidance.

Offering recorded · Fall 2026

Charles KasparArnoldo Lopez-Hernandez+8 more

historical GPA · grades

Spring 2022–Spring 2022 · limited sample
FOODSCI 990

Research

1–12 credits

FOODSCI 990 is a research course involving lab work and literature review to prepare a thesis and publication in food science.

Offering recorded · Fall 2026

Victor UjorAudrey Girard+9 more

No recorded grade history

Recorded teaching history

Explore courses taught by this instructor →
Browse recorded courses
TermCourseTitle
Fall 2026ANSCI/FOODSCI 711Food Biochemistry
Fall 2026CHEM 699Directed Study
Fall 2026FOODSCI 410Food Chemistry
Fall 2026FOODSCI 699Special Problems
Fall 2026FOODSCI 990Research

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

Instructor identity & provenance 
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