Why Choose UW–Madison Department of Food Science?
The UW—Madison Department of Food Science has been part of the College of Agriculture and Life Sciences for more than 100 years, instructing generations of food science and industry leaders. With a job placement rate of nearly 100%, our distinguished faculty provide students with an exciting and challenging curriculum that equips graduates with the skills to succeed in today’s global economy. UW Food Scientists impact society by developing sustainable practices and helping people access wholesome food.
Getting Involved
There are a variety of clubs and extracurriculars within the Department, each one offering unique experiences and opportunities for professional and personal growth:
- Dairy Product Judging Team
- Food Science Club
We Prepare Graduates
The Food Industry is a fast-paced, competitive, and growing sector of the global economy. The Department of Food Science prepares graduates to contribute to a variety of areas in this exciting professional field. With nearly 100% job placement, our graduates are equipped to compete and succeed in a modern global economy.
Keep Up With Food Science
Grandparents University
Students leave UW’s Grandparents University with a “credential,” some new knowledge and enthusiasm, and the enduring gift of quality time spent with loved ones. Courses…
2025 CALS Investiture Ceremony
The College of Agricultural and Life Sciences honors faculty members who have earned named professorships for their research and scholarly accomplishments. These prestigious awards are…
Soft, Chewy, Filling: UW Researchers Are Perfecting the Protein Bar
Written by Renata Solan. From athletes in training to busy people in need of a snack, consumer demand is high for protein-rich, shelf-stable snacks such…
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Enjoy chocolate? We do to! Join us in learning how chocolate is made, from the bean to the bar. Look forward to seeing you there!
#uwamdison #foodscience #chocolate
Enjoy chocolate? We do to! Join us in learning how chocolate is made, from the bean to the bar. Look forward to seeing you there!
#uwamdison #foodscience #chocolate
Owen is a sophomore studying Food Science at the University of Wisconsin-Madison. Curious about what it`s like to be a Food Science student? Follow along as Owen shares a day in the life of an undergraduate in the Food Science major.
#uwmadison #foodscience #dayinthelife
Owen is a sophomore studying Food Science at the University of Wisconsin-Madison. Curious about what it`s like to be a Food Science student? Follow along as Owen shares a day in the life of an undergraduate in the Food Science major.
#uwmadison #foodscience #dayinthelife
Meet another one of our Food Science Ambassadors, Owen Falconer! He chose to pursue a degree in Food Science as an undergraduate because of his interests in food and fermentation, and to be in a major that lets him experiment with both is very exciting he says. #uwmadison #foodscience
@badgerfoodsciclub @uw_foodsci
Meet another one of our Food Science Ambassadors, Owen Falconer! He chose to pursue a degree in Food Science as an undergraduate because of his interests in food and fermentation, and to be in a major that lets him experiment with both is very exciting he says. #uwmadison #foodscience
@badgerfoodsciclub @uw_foodsci
Meet Connor Mills, a Senior Food Science major at the University of Wisconsin-Madison! Connor shares a look into his world through lectures, labs, and extracurriculars! #uwmadison #foodscience #innovation
Meet Connor Mills, a Senior Food Science major at the University of Wisconsin-Madison! Connor shares a look into his world through lectures, labs, and extracurriculars! #uwmadison #foodscience #innovation
Meet one of our Food Science Ambassadors, Elsie Hyppa! She chose the Food Science undergraduate degree because the coursework and labs have direct applications in the real world, making content easier to understand. #gobadgers #foodscience #foodscientist #uwmadison
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@badgerfoodsciclub
Meet one of our Food Science Ambassadors, Elsie Hyppa! She chose the Food Science undergraduate degree because the coursework and labs have direct applications in the real world, making content easier to understand. #gobadgers #foodscience #foodscientist #uwmadison
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@badgerfoodsciclub
Meet one of our alumni who is changing the future, Lexi Florac! Currently, Lexi is working in the Mars Wrigley gum and mint portfolio where she recently spearheaded the launch of a new Blackberry Vanilla flavor of RESPAWN Gum. Keep up the great work Lexi! On Wiscosin!
#foodscience #uwmadison #marswrigley
Meet one of our alumni who is changing the future, Lexi Florac! Currently, Lexi is working in the Mars Wrigley gum and mint portfolio where she recently spearheaded the launch of a new Blackberry Vanilla flavor of RESPAWN Gum. Keep up the great work Lexi! On Wiscosin!
#foodscience #uwmadison #marswrigley
Instagram Caption
A sneak peek into Dr. Girard’s Protein Chemistry Lab!
Check out how our undergrad researchers are making waves in the world of protein science! From experimenting with proteins to discovering new things, the lab is where science comes to life.
#ProteinChemistry #LabLife #UndergradResearch #ScienceInAction #STEMExploration
Instagram Caption
A sneak peek into Dr. Girard’s Protein Chemistry Lab!
Check out how our undergrad researchers are making waves in the world of protein science! From experimenting with proteins to discovering new things, the lab is where science comes to life.
#ProteinChemistry #LabLife #UndergradResearch #ScienceInAction #STEMExploration
Join the Food Science Club`s Chocolate Dipping Social in the Pilot Plant of Babcock Hall! We look forward to seeing you there~
#chocolate #foodscience #uwmadison #social
Join the Food Science Club`s Chocolate Dipping Social in the Pilot Plant of Babcock Hall! We look forward to seeing you there~
#chocolate #foodscience #uwmadison #social
Extending the Squeak? How cheesy is that! Dr. Rani Govindasamy-Lucey is researching how to prolong the freshness of cheese curds! According to Dr. Govindasamy-Lucey, the squeakiness is lost within 4 to 5 days after it is made.
#cheese #cheesecurds #wisconsin #uwmadison #cdr #centerfordairyresearch #foodscience
Read more at https://www.midwestfarmreport.com/2025/01/16/extending-the-squeak-reimagining-the-cheese-curd/
Extending the Squeak? How cheesy is that! Dr. Rani Govindasamy-Lucey is researching how to prolong the freshness of cheese curds! According to Dr. Govindasamy-Lucey, the squeakiness is lost within 4 to 5 days after it is made.
#cheese #cheesecurds #wisconsin #uwmadison #cdr #centerfordairyresearch #foodscience
Read more at https://www.midwestfarmreport.com/2025/01/16/extending-the-squeak-reimagining-the-cheese-curd/