Current instructor
Original student reviews · all captured dates
No unambiguous review-profile match is available.
Personal experiences, not a representative survey. Profile matching and captured coverage are shown in the source details.
Explores the science behind fermented food and beverages, including brewing, winemaking, and breadmaking, covering chemistry, biochemistry, and microbiology principles.
Offering recorded · Spring 2027 · Sources
Recent recorded grades — Fall 2024: 3.78 GPA, 90.7% A/AB (n=43 letter grades); Fall 2025: 3.93 GPA, 94.9% A/AB (n=99 letter grades).
historical GPA · grades
Fall 2024–Fall 2025Independent Study: Research work for students under direct guidance of a faculty member in an area encompassing Food Science.
Offering recorded · Spring 2027 · Sources
No recorded grade history
A Food Science internship under faculty and site supervisor guidance where students arrange their own work and credits.
Offering recorded · Spring 2027 · Sources
No recorded grade history
Covers chemistry, microbiology, and technology of fermented foods like cheese, bread, pickles, and beer, including instrumentation and mechanization.
Offering recorded · Spring 2027 · Sources
Recent recorded grades — Spring 2024: 3.67 GPA, 76.7% A/AB (n=30 letter grades); Spring 2025: 3.81 GPA, 85.7% A/AB (n=21 letter grades); Spring 2026: 3.79 GPA, 89.7% A/AB (n=39 letter grades). Includes jointly taught sections.
historical GPA · grades
Spring 2023–Spring 2026Laboratory course on producing fermented beverages and dairy products, covering the chemical/physical basis of product characteristics and analytical methods.
Offering recorded · Spring 2027 · Sources
Recent recorded grades — Spring 2025: 4.00 GPA, 100.0% A/AB (n=12 letter grades); Fall 2025: 4.00 GPA, 100.0% A/AB (n=6 letter grades); Spring 2026: 3.93 GPA, 100.0% A/AB (n=27 letter grades). Includes jointly taught sections.
historical GPA · grades
Spring 2023–Spring 2026 · limited sampleSpecial Problems: Individual advanced work in Food Science under direct faculty guidance.
Offering recorded · Spring 2027 · Sources
No recorded grade history
Distinct courses recorded per term
Explore courses taught by this instructor →| Term | Course | Title |
|---|---|---|
| Spring 2027 | FOODSCI 150 | Fermented Food and Beverages: Science, Art and Health |
| Spring 2027 | FOODSCI 299 | Independent Study |
| Spring 2027 | FOODSCI 399 | Coordinative Internship/cooperative Education |
| Spring 2027 | FOODSCI 550 | Fermented Foods and Beverages |
| Spring 2027 | FOODSCI 551 | Food Fermentation Laboratory |
| Spring 2027 | FOODSCI 699 | Special Problems |
| Fall 2026 | FOODSCI 150 | Fermented Food and Beverages: Science, Art and Health |
Teaching history may be incomplete. Course pages contain course-specific feedback and citations.
{
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"source": "enrollment",
"source_instructor_id": "nsmith35",
"identity_basis": "netid",
"identity_status": "source_identified",
"name": "Nicholas Smith",
"email": "NSMITH35@WISC.EDU",
"first_observed_at": "2026-09-07 15:55:43.033547+00:00",
"last_observed_at": "2026-10-29 21:30:40.248904+00:00",
"current": true,
"courses": [
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{
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"gpa": 3.887
},
{
"course_uid": "course_708f298293134d51d79e0fd2",
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"gpa": 4
},
{
"course_uid": "course_abf31e6e80a1936d51d19da6",
"course_id": "FOODSCI 550",
"title": "FERMENTED FOODS AND BEVERAGES",
"credits_min": 2,
"credits_max": 2,
"gpa": 3.549
},
{
"course_uid": "course_d6f31b3c4260bfee215ba5e1",
"course_id": "FOODSCI 551",
"title": "FOOD FERMENTATION LABORATORY",
"credits_min": 1,
"credits_max": 1,
"gpa": 3.965
}
],
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"instructor_url": "/instructors/NICHOLAS_SMITH"
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