Linda Garrow (Instructor) - Grade Details
(with breakdown by course)
Linda Garrow - All Courses
Average Grade - 3.192
Median Grade - 3.5
Latest grades from Fall 2022
Linda Garrow - Overview
| Course Number | Grade Info | Number of Students | Latest Grade Data | Breakdown | ||
|---|---|---|---|---|---|---|
| FSC 222 | Average Grade - 3.460 Median Grade - 4.0 |
186 | Fall 2022 | |||
| FSC 455 | Average Grade - 2.874 Median Grade - 3.0 |
575 | Fall 2022 | |||
| FSC 401 | Average Grade - 2.663 Median Grade - 2.5 |
49 | Spring 2018 | |||
| FSC 402 | Average Grade - 3.425 Median Grade - 3.5 |
100 | Spring 2020 | |||
| FSC 422 | Average Grade - 3.541 Median Grade - 4.0 |
121 | Spring 2020 | |||
| FSC 431 | Average Grade - 3.070 Median Grade - 3.0 |
57 | Spring 2022 | |||
| FSC 322 | Average Grade - 3.924 Median Grade - 4.0 |
61 | Spring 2022 | |||
| FSC 470 | Average Grade - 3.801 Median Grade - 4.0 |
76 | Spring 2022 | |||
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FSC 222 - Professional Development and Career Planning in Food Science
Career opportunities in food science; training in oral, written, and visual communication skills for professional development.
Average Grade - 3.460
Median Grade - 4.0
Latest grades from Fall 2022
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FSC 322 - Advanced Professional Seminar in Food Science
Preparation for success in food science careers, marketing tools, business communication skills, and contemporary topics in food science.
Average Grade - 3.924
Median Grade - 4.0
Latest grades from Spring 2022
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FSC 401 - Food Chemistry
Organic and biological reactions of food constituents. Chemical changes in foods during processing and storage affecting texture, color, flavor, stability, and nutritive qualities.
Average Grade - 2.663
Median Grade - 2.5
Latest grades from Spring 2018
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FSC 402 - Food Chemistry Laboratory
Chemical changes in food constituents which affect stability of food products and properties such as color, flavor and texture.
Average Grade - 3.425
Median Grade - 3.5
Latest grades from Spring 2020
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FSC 422 - Advanced Professional Seminar in Food Science
Preparation for success in food science careers, marketing tools, business communication skills, and contemporary topics in food science.
Average Grade - 3.541
Median Grade - 4.0
Latest grades from Spring 2020
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FSC 431 - Food Processing: Cereals
Classification and composition of cereals. Milling processes. Cereal product manufacture.
Average Grade - 3.070
Median Grade - 3.0
Latest grades from Spring 2022
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FSC 455 - Food and Nutrition Laboratory
Principles and application of analytical techniques. Analysis for fats, proteins, carbohydrates, minerals, vitamins, and additives. Techniques include spectroscopy, fluorimetry, chromatography, electrophoresis, and proximate composition.
Average Grade - 2.874
Median Grade - 3.0
Latest grades from Fall 2022
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FSC 470 - Integrated Approaches to Food Product Development
Food product development including obtaining, screening, and selecting ideas. Integration of food processing, chemistry, analysis, and microbiology for the design, production, and evaluation of a food product.
Average Grade - 3.801
Median Grade - 4.0
Latest grades from Spring 2022
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