He has really interesting lectures with bits of stories and experiences mixed in with all the chemistry and microbiology. He is obviously very passionate about fermented foods and the craft cheese and beer industry. This class was my favorite I've taken so far.Rate My Professors ↗
Historical instructor
JAMES STEELE
What students say
Original student reviews · all captured dates
Quality 4/5Difficulty 3/5
Quality 5/5Difficulty 3/5
One of my favorite professors. Going to lecture is essential for doing well. But if you take the time to study, tests are just on material covered in lecture. Very clear and interesting.Rate My Professors ↗
Quality 4/5Difficulty 3/5
Attend lecture every day, its the best way to succeed. Study each slide and know just about everything on it. Steele loves questions where he asks you to list 4 out of 6 qualities. Lab is always straight forward but the reports can be tedious.Rate My Professors ↗
Quality 2/5Difficulty 4/5
Terrible class. Tests are multiple choice and basically require you to regurgitate details from lecture slides. Do not take this class. I wish I could have taken a food science lab instead.Rate My Professors ↗
Quality 4/5Difficulty 3/5
I decided to switch my major to Food Sci after taking this course. Dr. Steele is a great lecturer, and is very approachable. Exams were fair, lectures were interesting, and the material can be applied to everyday life. The lab reports were confusing and tedious at times. Ask questions. Also, exam/lab report grading is slow. Be prepared to wait.Rate My Professors ↗
Quality 1/5Difficulty 3/5
terrible professorRate My Professors ↗
Personal experiences, not a representative survey. Profile matching and captured coverage are shown in the source details.
Classes with JAMES STEELE
No teaching recorded in Fall 2026.
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Recorded teaching history
Explore courses taught by this instructor →Browse recorded courses
| Term | Course | Title |
|---|
Teaching history may be incomplete. Course pages contain course-specific feedback and citations.
Instructor identity & provenance
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