Kris A Berglund (Instructor) - Grade Details
(with breakdown by course)
Kris A Berglund - All Courses
Average Grade - 3.711
Median Grade - 4.0
Latest grades from Fall 2018
Kris A Berglund - Overview
| Course Number | Grade Info | Number of Students | Latest Grade Data | Breakdown | ||
|---|---|---|---|---|---|---|
| CEM 419 | Average Grade - 3.792 Median Grade - 4.0 |
54 | Fall 2012 | |||
| CHE 433 | Average Grade - 3.492 Median Grade - 3.5 |
721 | Fall 2018 | |||
| FSC 490 | Average Grade - 3.897 Median Grade - 4.0 |
34 | Fall 2012 | |||
| CEM 482 | Average Grade - 3.787 Median Grade - 4.0 |
310 | Fall 2018 | |||
| FSC 481 | Average Grade - 3.769 Median Grade - 4.0 |
252 | Fall 2018 | |||
| CHE 491 | Average Grade - 4.000 Median Grade - 4.0 |
62 | Spring 2013 | |||
| CHE 483 | Average Grade - 3.913 Median Grade - 4.0 |
447 | Spring 2018 | |||
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CEM 419 - Independent Study
Faculty supervised readings in chemistry.
Average Grade - 3.792
Median Grade - 4.0
Latest grades from Fall 2012
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CEM 482 - Science and Technology of Wine Production
Origin and history of wine and wine production. Determination and timing of harvest, methods of postharvest handling, storage, and processing of grapes into juice and wine. Physical and chemical changes in wine and processes. Analysis of must and its adjustment, fermentation, fining, and aging. Physiology of yeasts and bacteria involved in winemaking and spoilage. Cellar practices, problems, and operations.
Average Grade - 3.787
Median Grade - 4.0
Latest grades from Fall 2018
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CHE 433 - Process Design and Optimization I
Applications of chemical engineering principles in design calculations. Selection of optimum design. Influence of design on capital investment, operating cost, product loss and quality. Mathematical programming methods for optimization.
Average Grade - 3.492
Median Grade - 3.5
Latest grades from Fall 2018
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CHE 483 - Brewing and Distilled Beverage Technology
Raw materials for fermentation and basics of alcohol fermentation, beer and cider production; basics of distillation; brandy and eau de vie production; whiskey production; vodka, gin and flavored spirits production; flavor chemistry
Average Grade - 3.913
Median Grade - 4.0
Latest grades from Spring 2018
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CHE 491 - Selected Topics in Chemical Engineering
Study of newly developing or non-traditional chemical engineering topics in a classroom environment.
Average Grade - 4.000
Median Grade - 4.0
Latest grades from Spring 2013
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FSC 481 - Fermented Beverages
Origin and history of alcoholic beverages produced by fermentation; types of products and methods of production; relationships among agricultural practices, processing and sensory attributes; responsible consumption of alcoholic beverages.
Average Grade - 3.769
Median Grade - 4.0
Latest grades from Fall 2018
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FSC 490 - Special Problems in Food Science
Individual study of selected topics in food science. Supervised independent study.
Average Grade - 3.897
Median Grade - 4.0
Latest grades from Fall 2012
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