Current instructor

Victor Ujor

Adjusted rating
RMP difficulty
captured reviews
About this rating

Raw average: 5.00/5 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 550
Quality 5/5Difficulty 3/5
Incredible professor, very interested in the material and passionate about sharing his love for fermented foods with students. While the open note quizzes were difficult, the exams are very easy which makes getting a good grade very doable.
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FOODSCI 550
Quality 5/5Difficulty 2/5
Hands down best lecturer I've ever had. Imparted his incredible passion for food fermentation on all the students. Attending in person gets you extra credit points, he basically tells you exactly what will be on the exams, and no BS busy work. 10/10 recommend
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Personal experiences, not a representative survey. Profile matching and captured coverage are shown in the source details.

Classes with Victor Ujor

FOODSCI 378

Precision Fermentation for Sustainable Foods and Products

2 credits

Introduction to precision fermentation principles, genetic manipulation of organisms, and sustainable food and non-food applications.

Offering recorded · Spring 2027 · Sources

Recent recorded grades — Spring 2025: 3.92 GPA, 91.7% A/AB (n=12 letter grades); Spring 2026: 3.93 GPA, 100.0% A/AB (n=22 letter grades).

Victor Ujor

historical GPA · grades

Spring 2025–Spring 2026 · limited sample
FOODSCI 550

Fermented Foods and Beverages

2 credits

Covers chemistry, microbiology, and technology of fermented foods like cheese, bread, pickles, and beer, including instrumentation and mechanization.

Offering recorded · Spring 2027 · Sources

Past student reviews · Victor Ujor

Victor Ujor taught with passion for food fermentation, and students reported he provided extra credit for in-person attendance and explicitly indicated exam content. Reviewers characterized the workload as lacking busy work and highly recommended the course.

Victor UjorNicholas Smith

historical GPA · grades

Spring 2023–Spring 2026
FOODSCI 551

Food Fermentation Laboratory

1 credits

Laboratory 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 2023: 4.00 GPA, 100.0% A/AB (n=17 letter grades); Spring 2024: 3.88 GPA, 91.7% A/AB (n=12 letter grades); Spring 2025: 4.00 GPA, 100.0% A/AB (n=12 letter grades). Includes jointly taught sections.

Victor UjorNicholas Smith

historical GPA · grades

Spring 2023–Spring 2026 · limited sample
FOODSCI 603

Senior Seminar

1 credits

A senior seminar where students present data gathered and analyzed for their senior project, communicating results in oral and written formats.

Offering recorded · Spring 2027 · Sources

Victor UjorBradley Bolling

historical GPA · grades

Spring 2023–Spring 2026 · limited sample
FOODSCI 682

Senior Honors Thesis

2–4 credits

Second semester individual study for Food Science majors completing Senior Honors Theses, involving literature review, research methodology, and thesis writing under faculty arrangement.

Offering recorded · Spring 2027 · Sources

Victor Ujor

No recorded grade history

Recorded teaching history

Distinct courses recorded per term

Explore courses taught by this instructor →
Browse recorded courses
TermCourseTitle
Spring 2027FOODSCI 299Independent Study
Spring 2027FOODSCI 378Precision Fermentation for Sustainable Foods and Products
Spring 2027FOODSCI 399Coordinative Internship/cooperative Education
Spring 2027FOODSCI 550Fermented Foods and Beverages
Spring 2027FOODSCI 551Food Fermentation Laboratory
Spring 2027FOODSCI 603Senior Seminar
Spring 2027FOODSCI 682Senior Honors Thesis
Spring 2027FOODSCI 699Special Problems
Spring 2027FOODSCI 799Practicum in Food Science Teaching
Spring 2027FOODSCI 990Research
Fall 2026FOODSCI 150Fermented Food and Beverages: Science, Art and Health
Fall 2026FOODSCI 299Independent Study
Fall 2026FOODSCI 399Coordinative Internship/cooperative Education
Fall 2026FOODSCI 681Senior Honors Thesis
Fall 2026FOODSCI 990Research

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

Instructor identity & provenance 
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