Professor record FDSC
Alejandro Echeverry
1 section8 courses
Grades: Dates unavailableEvaluations: 2014–2026
Flunk Score—
Not enough comparison dataThis record does not have a reliable within-school grade or evaluation comparison yet.
Courses taught
8 coursesSort
ANSC 5100 Seminar 6 median item responses 4.73Eval / 5
Overall4.73 / 5
6 median item responses
Scale 1–5
Course was organized4.61
Course assignments facilitated learning4.66
Opportunities to be successful in course4.54
Overall course helped learn required concepts/ skills4.67
Instructor helped to understand relevance of course content4.83
Instructors teaching methods helped to learn course content4.83
Instructor presented material in way that helped engage in course4.83
Instructor tailored instructions/ lessons to variety of perspectives4.83
FDSC 3301 Food Microbiology 15 median item responses 3.88Eval / 5
Overall3.88 / 5
15 median item responses
Scale 1–5
Course was organized3.75
Course assignments facilitated learning4.03
Opportunities to be successful in course4.16
Overall course helped learn required concepts/ skills4.02
Instructor helped to understand relevance of course content4.09
Instructors teaching methods helped to learn course content3.72
Instructor presented material in way that helped engage in course3.70
Instructor tailored instructions/ lessons to variety of perspectives3.58
FDSC 3305 Principles of Food Engineering 1 section · Limited sample 2.45GPA
Published grade shares · 1 section · 1 term · Limited sample
Overall4.33 / 5
8 median item responses
Scale 1–5
Course was organized4.33
Course assignments facilitated learning4.38
Opportunities to be successful in course4.35
Overall course helped learn required concepts/ skills4.49
Instructor helped to understand relevance of course content4.61
Instructors teaching methods helped to learn course content4.01
Instructor presented material in way that helped engage in course4.56
Instructor tailored instructions/ lessons to variety of perspectives3.91
FDSC 3306 Food Plant Design 6 median item responses 4.06Eval / 5
Overall4.06 / 5
6 median item responses
Scale 1–5
Course was organized4.08
Course assignments facilitated learning4.08
Opportunities to be successful in course4.00
FDSC 4304 Field Studies in Food Processing and Handling 5 median item responses 4.62Eval / 5
Overall4.62 / 5
5 median item responses
Scale 1–5
Course was organized4.33
Course assignments facilitated learning4.36
Opportunities to be successful in course4.61
Overall course helped learn required concepts/ skills4.75
Instructor helped to understand relevance of course content4.75
Instructors teaching methods helped to learn course content4.75
Instructor presented material in way that helped engage in course4.75
Instructor tailored instructions/ lessons to variety of perspectives4.63
FDSC 5301 Study in Food Microbiology 11 median item responses 4.68Eval / 5
Overall4.68 / 5
11 median item responses
Scale 1–5
Course was organized4.53
Course assignments facilitated learning4.67
Opportunities to be successful in course4.56
Overall course helped learn required concepts/ skills4.72
Instructor helped to understand relevance of course content4.78
Instructors teaching methods helped to learn course content4.68
Instructor presented material in way that helped engage in course4.81
Instructor tailored instructions/ lessons to variety of perspectives4.71
FDSC 5306 Hygienic Design of Food Processing Plants 11 median item responses 4.74Eval / 5
Overall4.74 / 5
11 median item responses
Scale 1–5
Course was organized4.60
Course assignments facilitated learning4.76
Opportunities to be successful in course4.55
Overall course helped learn required concepts/ skills4.73
Instructor helped to understand relevance of course content4.82
Instructors teaching methods helped to learn course content4.87
Instructor presented material in way that helped engage in course4.82
Instructor tailored instructions/ lessons to variety of perspectives4.78
FDSC 5307 Topics in Food Science 4 median item responses 4.92Eval / 5
Overall4.92 / 5
4 median item responses
Scale 1–5
Course was organized5.00
Course assignments facilitated learning5.00
Opportunities to be successful in course4.75
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