6 courses
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