Professor record ANSC
Markus Miller
7 sections14 courses
Grades: Dates unavailableEvaluations: 2001–2026
Flunk Score90/100
Excellent
Courses taught
14 coursesLevel
Sort
ANSC 1404 The Meat We Eat - Introduction to Meat Production, Selection and Meat-Eating 12 median item responses 4.30Eval / 5
Overall4.30 / 5
12 median item responses
Scale 1–5
Course was organized4.29
Course assignments facilitated learning4.40
Opportunities to be successful in course4.49
Overall course helped learn required concepts/ skills4.31
Instructor helped to understand relevance of course content4.29
Instructors teaching methods helped to learn course content4.27
Instructor presented material in way that helped engage in course4.13
Instructor tailored instructions/ lessons to variety of perspectives4.22
ANSC 2301 Livestock and Meat Evaluation I 1 section · Limited sample 3.77GPA
Published grade shares · 1 section · 1 term · Limited sample
Overall4.34 / 5
61 median item responses
Scale 1–5
Course was organized4.27
Course assignments facilitated learning4.41
Opportunities to be successful in course4.39
Overall course helped learn required concepts/ skills4.43
Instructor helped to understand relevance of course content4.41
Instructors teaching methods helped to learn course content4.25
Instructor presented material in way that helped engage in course4.44
Instructor tailored instructions/ lessons to variety of perspectives4.15
ANSC 2302 Livestock and Meat Evaluation II 1 section · Limited sample 3.98GPA
Published grade shares · 1 section · 1 term · Limited sample
Overall4.80 / 5
12 median item responses
Scale 1–5
Course was organized4.80
Course assignments facilitated learning4.83
Opportunities to be successful in course4.83
Overall course helped learn required concepts/ skills4.73
Instructor helped to understand relevance of course content4.81
Instructors teaching methods helped to learn course content4.83
Instructor presented material in way that helped engage in course4.82
Instructor tailored instructions/ lessons to variety of perspectives4.76
ANSC 3203 Livestock and Meat Judging 1 section · Limited sample 4.00GPA
Published grade shares · 1 section · 1 term · Limited sample
Overall4.92 / 5
9 median item responses
Scale 1–5
Course was organized4.92
Course assignments facilitated learning4.95
Opportunities to be successful in course4.92
Overall course helped learn required concepts/ skills4.91
Instructor helped to understand relevance of course content4.91
Instructors teaching methods helped to learn course content4.91
Instructor presented material in way that helped engage in course4.91
Instructor tailored instructions/ lessons to variety of perspectives4.91
ANSC 3204 Advanced Livestock, Horse, and Meat Judging 1 section · Limited sample 4.00GPA
Published grade shares · 1 section · 1 term · Limited sample
Overall4.83 / 5
8 median item responses
Scale 1–5
Course was organized4.84
Course assignments facilitated learning4.88
Opportunities to be successful in course4.88
Overall course helped learn required concepts/ skills4.67
Instructor helped to understand relevance of course content4.86
Instructors teaching methods helped to learn course content4.85
Instructor presented material in way that helped engage in course4.82
Instructor tailored instructions/ lessons to variety of perspectives4.86
ANSC 3403 Selection, Care, Processing, and Cooking of Meats 15 median item responses 4.03Eval / 5
Overall4.03 / 5
15 median item responses
Scale 1–5
Course was organized3.98
Course assignments facilitated learning3.99
Opportunities to be successful in course3.82
Overall course helped learn required concepts/ skills4.11
Instructor helped to understand relevance of course content4.21
Instructors teaching methods helped to learn course content4.12
Instructor presented material in way that helped engage in course4.17
Instructor tailored instructions/ lessons to variety of perspectives3.83
ANSC 3404 Consumer Selection And Utilization Of Meat Products 1 section · Limited sample 3.08GPA
Published grade shares · 1 section · 1 term · Limited sample
Overall4.60 / 5
47 median item responses
Scale 1–5
Course was organized4.42
Course assignments facilitated learning4.57
Opportunities to be successful in course4.54
Overall course helped learn required concepts/ skills4.71
Instructor helped to understand relevance of course content4.74
Instructors teaching methods helped to learn course content4.56
Instructor presented material in way that helped engage in course4.74
Instructor tailored instructions/ lessons to variety of perspectives4.51
ANSC 4000 Internship 1 median item responses 4.00Eval / 5
Overall4.00 / 5
1 median item responses
Scale 1–5
Course was organized4.00
Course assignments facilitated learning4.00
Opportunities to be successful in course4.00
Overall course helped learn required concepts/ skills4.00
Instructor helped to understand relevance of course content4.00
Instructors teaching methods helped to learn course content4.00
Instructor presented material in way that helped engage in course4.00
Instructor tailored instructions/ lessons to variety of perspectives4.00
ANSC 4400 Meat Science and Muscle Biology 1 section · Limited sample 3.84GPA
Published grade shares · 1 section · 1 term · Limited sample
Overall4.50 / 5
10 median item responses
Scale 1–5
Course was organized4.41
Course assignments facilitated learning4.34
Opportunities to be successful in course4.51
Overall course helped learn required concepts/ skills4.51
Instructor helped to understand relevance of course content4.73
Instructors teaching methods helped to learn course content4.47
Instructor presented material in way that helped engage in course4.73
Instructor tailored instructions/ lessons to variety of perspectives4.33
ANSC 5001 Problems in Animal Science 3 median item responses 4.67Eval / 5
Overall4.67 / 5
3 median item responses
Scale 1–5
Course was organized4.33
Course assignments facilitated learning5.00
Opportunities to be successful in course4.67
ANSC 5100 Seminar 1 section · Limited sample 4.00GPA
Published grade shares · 1 section · 1 term · Limited sample
Overall4.31 / 5
3 median item responses
Scale 1–5
Course was organized4.63
Course assignments facilitated learning4.59
Opportunities to be successful in course4.50
Overall course helped learn required concepts/ skills4.17
Instructor helped to understand relevance of course content4.25
Instructors teaching methods helped to learn course content4.17
Instructor presented material in way that helped engage in course4.25
Instructor tailored instructions/ lessons to variety of perspectives3.92
ANSC 5307 Research Methods in Agricultural Sciences 12 median item responses 4.93Eval / 5
Overall4.93 / 5
12 median item responses
Scale 1–5
Course was organized4.92
Course assignments facilitated learning4.96
Opportunities to be successful in course4.92
ANSC 5400 Advanced Meat Science and Muscle Biology 5 median item responses 4.29Eval / 5
Overall4.29 / 5
5 median item responses
Scale 1–5
Course was organized4.03
Course assignments facilitated learning4.28
Opportunities to be successful in course4.33
Overall course helped learn required concepts/ skills4.43
Instructor helped to understand relevance of course content4.63
Instructors teaching methods helped to learn course content4.02
Instructor presented material in way that helped engage in course4.65
Instructor tailored instructions/ lessons to variety of perspectives3.91
ANSC 5401 Experimental Techniques in Meat Chemistry and Muscle Biology 8 median item responses 4.46Eval / 5
Overall4.46 / 5
8 median item responses
Scale 1–5
Course was organized4.75
Course assignments facilitated learning4.38
Opportunities to be successful in course4.50
Overall course helped learn required concepts/ skills4.50
Instructor helped to understand relevance of course content4.50
Instructors teaching methods helped to learn course content4.38
Instructor presented material in way that helped engage in course4.50
Instructor tailored instructions/ lessons to variety of perspectives4.13
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