Ryan A Walker (Instructor) - Grade Details
(with breakdown by course)
Ryan A Walker - All Courses
Average Grade - 3.284
Median Grade - 3.5
Latest grades from Fall 2025
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 - 3.512 Median Grade - 4.0 |
40 | Spring 2025 | |
| 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 - 3.738 Median Grade - 4.0 |
40 | Spring 2025 |
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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 - 3.512
Median Grade - 4.0
Latest grades from Spring 2025
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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
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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 - 3.738
Median Grade - 4.0
Latest grades from Spring 2025
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