Current instructor

Audrey Girard

Adjusted rating

RMP 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 4102023-04-19

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 4102023-01-09

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

FOODSCI 299

Independent Study

1–3 credits

Independent Study: Research work for students under direct guidance of a faculty member in an area encompassing Food Science.

Offering recorded · Spring 2027 · Sources

Victor Ujor Arnoldo Lopez-Hernandez+12 more

No recorded grade history

FOODSCI 399

Coordinative Internship/cooperative Education

1–8 credits

A Food Science internship under faculty and site supervisor guidance where students arrange their own work and credits.

Offering recorded · Spring 2027 · Sources

Victor Ujor Arnoldo Lopez-Hernandez+11 more

No recorded grade history

FOODSCI 514

Integrated Food Functionality

4 credits

Integrated 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

Audrey Girard Bradley Bolling+2 more

historical GPA · grades

Spring 2023–Spring 2026 · limited sample

FOODSCI 699

Special Problems

1–3 credits

Special Problems: Individual advanced work in Food Science under direct faculty guidance.

Offering recorded · Spring 2027 · Sources

Victor Ujor Arnoldo Lopez-Hernandez+12 more

No recorded grade history

FOODSCI 990

Research

1–12 credits

Research course involving full lab and literature review of a food science problem, leading to thesis and publication preparation.

Offering recorded · Spring 2027 · Sources

Victor Ujor Arnoldo Lopez-Hernandez+11 more

No recorded grade history

Recorded teaching history

Distinct courses recorded per term

Explore courses taught by this instructor →

Browse recorded courses

Term	Course	Title
Spring 2027	FOODSCI 299	Independent Study
Spring 2027	FOODSCI 399	Coordinative Internship/cooperative Education
Spring 2027	FOODSCI 514	Integrated Food Functionality
Spring 2027	FOODSCI 699	Special Problems
Spring 2027	FOODSCI 990	Research
Fall 2026	ANSCI/FOODSCI 711	Food Biochemistry
Fall 2026	CHEM 699	Directed Study
Fall 2026	FOODSCI 410	Food Chemistry
Fall 2026	FOODSCI 699	Special Problems
Fall 2026	FOODSCI 990	Research

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

Instructor identity & provenance

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