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.
Fermented Foods and Beverages Certificate
The certificate introduces all students to the theoretical and practical aspects of food and beverage fermentation through required introductory coursework.
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
- Phi Tau Sigma
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
Complex Snickers Bar
Making a Snickers bar is a complex science – a candy engineer explains how to build the airy nougat and chewy caramel of this Halloween favorite Original article here Written…
Grant Awarded
Original article here Audrey Girard receives USDA-NIFA funding to develop biobased plasticizers and methods to create edible packaging alternatives Audrey Girard, assistant professor of food science, received USDA-NIFA funding for…
Sugar Central
Complete article can be found here . By Preston Schmitt ’14 Nearly all UW–Madison alumni share a taste for Babcock ice cream. Since opening in 1951, the Babcock Dairy Plant…
Happy Halloween from the Food Science Graduate Students!
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#halloween #foodscience #costume
Making a Snickers bar is a complex science! Richard Hartel, Professor of Food Science here at UW-Madison explains how to build the airy nougat and chewy caramel of this Halloween favorite. https://foodsci.wisc.edu/complex-snickers-bar/
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#snickers #candy #halloween
Making a Snickers bar is a complex science! Richard Hartel, Professor of Food Science here at UW-Madison explains how to build the airy nougat and chewy caramel of this Halloween favorite. https://foodsci.wisc.edu/complex-snickers-bar/
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#snickers #candy #halloween
Congratulations to Jason Pronschinske, Bil Schneider, Rani Govindasamy-Lucey, John Jaeggi, Rodrigo Ibáñez, Mark Johnson, and John Lucey on 7th place for the cool science image contest!
Complete list of winners can be found here: https://news.wisc.edu/2024-winners-cool-science-image-contest/
Congratulations to Jason Pronschinske, Bil Schneider, Rani Govindasamy-Lucey, John Jaeggi, Rodrigo Ibáñez, Mark Johnson, and John Lucey on 7th place for the cool science image contest!
Complete list of winners can be found here: https://news.wisc.edu/2024-winners-cool-science-image-contest/
Welcome Back, Students!!!
Maggie Becher, a PhD student in UW-Madison Food Science, is researching the squeakiness of cheese! 🧀 Learn more in the article below! https://dairyinnovationhub.wisc.edu/2024/04/17/cals-graduate-student-maddie-becher-researches-the-squeakiness-of-cheese/
Maggie Becher, a PhD student in UW-Madison Food Science, is researching the squeakiness of cheese! 🧀 Learn more in the article below! https://dairyinnovationhub.wisc.edu/2024/04/17/cals-graduate-student-maddie-becher-researches-the-squeakiness-of-cheese/
Students from UW-Madison were crowned the College Bowl Champions at the Institution of Food Technologists’ event! Read more in the article below.🏅 https://www.channel3000.com/news/uw-madison-students-win-top-food-science-competition/article_1b30fb06-51ac-11ef-bacd-c75801ad21f5.html
Students from UW-Madison were crowned the College Bowl Champions at the Institution of Food Technologists’ event! Read more in the article below.🏅 https://www.channel3000.com/news/uw-madison-students-win-top-food-science-competition/article_1b30fb06-51ac-11ef-bacd-c75801ad21f5.html
Congratulations to Steven Hsieh on receiving a 2024-2025 Sophomore Research Fellowship! 🎉 This award is funded by generous grants from the Brittingham Wisconsin Trust, the Kemper K. Knapp Bequest, and the Provost’s Office.
Congratulations to Steven Hsieh on receiving a 2024-2025 Sophomore Research Fellowship! 🎉 This award is funded by generous grants from the Brittingham Wisconsin Trust, the Kemper K. Knapp Bequest, and the Provost’s Office.
Babcock Hall Dairy Store sent ice cream and cheese to the Association of Public and Land Grant Universities (APLU) Creamery Reception along with other university creameries!
Babcock Hall Dairy Store sent ice cream and cheese to the Association of Public and Land Grant Universities (APLU) Creamery Reception along with other university creameries!
Babcock Hall Dairy Plant hosted the University Creamery Managers Conference from June 25 through June 27, 2024! Participants came from a wide range of universities and organizations, and the event included a tour of the Babcock Hall Dairy Plant, Center for Dairy Research, Klondike Cheese Factory, and UW-Madison Meat Lab. Speakers, including Dr. Scott Rankin, Department of Food Science Professor and Chair, talked about Traceability, Stabilizer Systems, and Flavor Trends.
Babcock Hall Dairy Plant hosted the University Creamery Managers Conference from June 25 through June 27, 2024! Participants came from a wide range of universities and organizations, and the event included a tour of the Babcock Hall Dairy Plant, Center for Dairy Research, Klondike Cheese Factory, and UW-Madison Meat Lab. Speakers, including Dr. Scott Rankin, Department of Food Science Professor and Chair, talked about Traceability, Stabilizer Systems, and Flavor Trends.