Ryan A Walker (Instructor) - Grade Details
(with breakdown by course)
Ryan A Walker - All Courses
Average Grade - 3.311
Median Grade - 3.5
Latest grades from Spring 2026
Ryan A Walker - Overview
| Course Number | Grade Info | Number of Students | Latest Grade Data | Breakdown | ||
|---|---|---|---|---|---|---|
| FSC 211 | Average Grade - 3.152 Median Grade - 3.5 |
151 | Fall 2025 | |||
| FSC 342 | Average Grade - 3.251 Median Grade - 3.5 |
482 | Fall 2025 | |||
| FSC 402 | Average Grade - 3.548 Median Grade - 4.0 |
64 | Spring 2026 | |||
| FSC 442 | Average Grade - 3.454 Median Grade - 3.5 |
65 | Fall 2025 | |||
| FSC 455 | Average Grade - 3.257 Median Grade - 3.5 |
103 | Fall 2025 | |||
| FSC 470 | Average Grade - 3.759 Median Grade - 4.0 |
55 | Spring 2026 | |||
| FSC 490 | Average Grade - 3.638 Median Grade - 4.0 |
29 | Spring 2026 | |||
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FSC 211 - Principles of Food Science
Scientific principles, historical perspective, and current status of technology related to food composition, safety, toxicology, processing, preservation, and distribution.
Average Grade - 3.152
Median Grade - 3.5
Latest grades from Fall 2025
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FSC 342 - Food Safety and Hazard Analysis Critical Control Point Program
Sources of microbiological, chemical and physical hazards; minimizing microbial growth and survival; good manufacturing, cleaning and sanitation practices; Hazard Analysis Critical Control Point Programs in food processing and food service.
Average Grade - 3.251
Median Grade - 3.5
Latest grades from Fall 2025
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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 - 3.548
Median Grade - 4.0
Latest grades from Spring 2026
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FSC 442 - Hazard Analysis Critical Control Point Training and Certification
Design and implementation of Hazard Analysis Critical Control Point (HACCP) programs for the food industry. Offered second half of semester.
Average Grade - 3.454
Median Grade - 3.5
Latest grades from Fall 2025
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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 - 3.257
Median Grade - 3.5
Latest grades from Fall 2025
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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 - 3.759
Median Grade - 4.0
Latest grades from Spring 2026
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FSC 490 - Special Problems in Food Science
Individual study of selected topics in food science. Supervised independent study.
Average Grade - 3.638
Median Grade - 4.0
Latest grades from Spring 2026
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