Course record FOOD SCI

FOOD SCI 532

— INTEGRATED FOOD MANUFACTURING

University of Wisconsin-Madison

646 grades19 sections6 professors
Grades: 2007–2025
Flunk Score1/100
Needs work

Professors 6 of 6

Douglas Blair Hyslop 70 grades · 2 terms · 2007–2009 3.07GPA
28.6% A
51.4% B
20.0% C
0.0% D
0.0% F

70 letter grades · 2 sections · 2007–2009

Compare with the course
Hyslop vs. the course average
A +6.1
B −2.6
C −1.2
D −2.3
F same

Difference in percentage points.

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Richard Hartel 124 grades · 4 terms · 2008–2012 3.02GPA
24.2% A
57.3% B
16.9% C
1.6% D
0.0% F

124 letter grades · 4 sections · 2008–2012

Compare with the course
Hartel vs. the course average
A +1.7
B +3.2
C −4.3
D −0.7
F same

Difference in percentage points.

Each term against the course average
Spring 2008Fall 2012
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Arnoldo Lopez-Hernandez 304 grades · 9 terms · 2013–2024 3.00GPA
22.0% A
58.2% B
19.4% C
0.3% D
0.0% F

304 letter grades · 9 sections · 2013–2024

Compare with the course
Lopez-Hernandez vs. the course average
A −0.4
B +4.2
C −1.8
D −2.0
F same

Difference in percentage points.

Each term against the course average
Fall 2013Fall 2024
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Gulustan Ozturk 41 grades · 2 terms · 2023–2025 3.00GPA
29.3% A
48.8% B
14.6% C
7.3% D
0.0% F

41 letter grades · 2 sections · 2023–2025

Compare with the course
Ozturk vs. the course average
A +6.8
B −5.2
C −6.6
D +5.0
F same

Difference in percentage points.

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Hans Zoerb 59 grades · 1 term · 2014 2.71GPA
18.6% A
42.4% B
30.5% C
8.5% D
0.0% F

59 letter grades · 1 section · 2014

Compare with the course
Zoerb vs. the course average
A −3.8
B −11.7
C +9.3
D +6.2
F same

Difference in percentage points.

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Shinya Ikeda 48 grades · 1 term · 2016 2.53GPA
10.4% A
41.7% B
39.6% C
8.3% D
0.0% F

48 letter grades · 1 section · 2016

Compare with the course
Ikeda vs. the course average
A −12.0
B −12.4
C +18.4
D +6.0
F same

Difference in percentage points.

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