Course record NS

NS 2310

The Science of Food

Texas Tech University

1 section34 professors
Grades: Dates unavailableEvaluations: 2007–2026
Flunk Score—
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Professors 10 of 34

Holli Booe 1 sections · 1 term · Limited sample 3.26GPA
51.5% A
33.0% B
10.3% C
2.1% D
3.1% F

Published grade shares · Limited sample

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Fahmida Akter Rasha 15 median item responses 4.43Eval / 5
Overall4.43 / 5

15 median item responses

Scale 1–5
Course was organized4.30
Course assignments facilitated learning4.53
Opportunities to be successful in course4.45
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Francisco Javier Cordero 57 median item responses 4.21Eval / 5
Overall4.21 / 5

57 median item responses

Scale 1–5
Course was organized4.28
Course assignments facilitated learning4.13
Opportunities to be successful in course4.03
Overall course helped learn required concepts/ skills4.34
Instructor helped to understand relevance of course content4.27
Instructors teaching methods helped to learn course content4.29
Instructor presented material in way that helped engage in course4.26
Instructor tailored instructions/ lessons to variety of perspectives4.05
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Hsing-Hui Lin 17 median item responses 4.80Eval / 5
Overall4.80 / 5

17 median item responses

Scale 1–5
Course was organized4.69
Course assignments facilitated learning4.80
Opportunities to be successful in course4.82
Overall course helped learn required concepts/ skills4.82
Instructor helped to understand relevance of course content4.82
Instructors teaching methods helped to learn course content4.81
Instructor presented material in way that helped engage in course4.82
Instructor tailored instructions/ lessons to variety of perspectives4.82
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Keely Hawkins 56 median item responses 4.25Eval / 5
Overall4.25 / 5

56 median item responses

Scale 1–5
Course was organized4.33
Course assignments facilitated learning4.16
Opportunities to be successful in course4.00
Overall course helped learn required concepts/ skills4.41
Instructor helped to understand relevance of course content4.41
Instructors teaching methods helped to learn course content4.12
Instructor presented material in way that helped engage in course4.47
Instructor tailored instructions/ lessons to variety of perspectives4.13
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Natalie Masis 17 median item responses 4.61Eval / 5
Overall4.61 / 5

17 median item responses

Scale 1–5
Course was organized4.35
Course assignments facilitated learning4.55
Opportunities to be successful in course4.55
Overall course helped learn required concepts/ skills4.69
Instructor helped to understand relevance of course content4.70
Instructors teaching methods helped to learn course content4.66
Instructor presented material in way that helped engage in course4.72
Instructor tailored instructions/ lessons to variety of perspectives4.63
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Tammilee Kerr 14 median item responses 4.55Eval / 5
Overall4.55 / 5

14 median item responses

Scale 1–5
Course was organized4.43
Course assignments facilitated learning4.55
Opportunities to be successful in course4.50
Overall course helped learn required concepts/ skills4.64
Instructor helped to understand relevance of course content4.58
Instructors teaching methods helped to learn course content4.52
Instructor presented material in way that helped engage in course4.68
Instructor tailored instructions/ lessons to variety of perspectives4.48
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Tiffany Mcallister 67 median item responses 4.46Eval / 5
Overall4.46 / 5

67 median item responses

Scale 1–5
Course was organized4.39
Course assignments facilitated learning4.61
Opportunities to be successful in course4.38
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Mandana Pahlavani 16 median item responses 4.02Eval / 5
Overall4.02 / 5

16 median item responses

Scale 1–5
Course was organized3.85
Course assignments facilitated learning4.18
Opportunities to be successful in course4.03
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Brian Decanio 18 median item responses 4.92Eval / 5
Overall4.92 / 5

18 median item responses

Scale 1–5
Course was organized4.96
Course assignments facilitated learning4.90
Opportunities to be successful in course4.88
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Course documents

Syllabi 2

University library ↗

University-published syllabi. Dates apply to these documents, independently of the grade data range.

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