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
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
UW-Madison Food Science
Greetings from the Chair Dear Food Science Alumni and Friends, As the saying goes, change is the only constant , and our department is certainly embracing that truth in the…
Gingerbread Cookies
Photo by Michele Purin on Unsplash Gingerbread is a vague term for a category of baked goods, flavored with ginger (obviously), cloves, nutmeg, and cinnamon and sweetened with honey, sugar,…
We’ve joined Bluesky!
Department of Food Science has joined the new social media site, Bluesky ! By: Emily Merlin I woke up one morning with colleagues asking me if the Department of Food…
Happy Holidays, Badgers. Congrats on crushing the semester—finals are DONE! Time to kick back, relax, and enjoy some good food and great vibes. See you next year!
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#UWMadison #FoodScience #happyholidays
Happy Holidays, Badgers. Congrats on crushing the semester—finals are DONE! Time to kick back, relax, and enjoy some good food and great vibes. See you next year!
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#UWMadison #FoodScience #happyholidays
Step inside the world of candy science with Professor Rich Hartel! He`s all about exploring the science behind sweets and helping create better candy~🧁
#CnadyScience #FoodScience #SweetResearch #foodinnovation #uwmadison
Step inside the world of candy science with Professor Rich Hartel! He`s all about exploring the science behind sweets and helping create better candy~🧁
#CnadyScience #FoodScience #SweetResearch #foodinnovation #uwmadison
Dear Ice Cream Enthusiasts,
Register today for the Batch Freezer Course and the Successful Ice Cream Retailers Course, both offered this coming January 2025. Go to dairyfoods.wisc.edu to learn more! Registration closes on January 3rd, at 12pm central.
#icecream #uwmadison #batchfreezer
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Photo by Sheri Silver on Unsplash
Dear Ice Cream Enthusiasts,
Register today for the Batch Freezer Course and the Successful Ice Cream Retailers Course, both offered this coming January 2025. Go to dairyfoods.wisc.edu to learn more! Registration closes on January 3rd, at 12pm central.
#icecream #uwmadison #batchfreezer
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Photo by Sheri Silver on Unsplash
In medieval Europe, gingerbread became a favorite treat, often designed and decorated to look like flowers and animals, similar to todays customs! One key difference between modern-day gingerbread is that the medieval version had honey and breadcrumbs. This was then mixed with saffron and pepper to form a stiff paste and molded into a square, sprinkled with cinnamon and decorated with cloves.
Interested in making your own Medieval Gyngerbrede? https://historydollop.com/2018/12/11/medieval-gyngerbrede/
#uwmadison #gingerbread #cookies
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Photo by Michele Purin on Unsplash
In medieval Europe, gingerbread became a favorite treat, often designed and decorated to look like flowers and animals, similar to todays customs! One key difference between modern-day gingerbread is that the medieval version had honey and breadcrumbs. This was then mixed with saffron and pepper to form a stiff paste and molded into a square, sprinkled with cinnamon and decorated with cloves.
Interested in making your own Medieval Gyngerbrede? https://historydollop.com/2018/12/11/medieval-gyngerbrede/
#uwmadison #gingerbread #cookies
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Photo by Michele Purin on Unsplash
Meet one of our Food Science Ambassadors, Aly Farrar! Aly is a sophomore studying Food Science with certificates in Criminal Justice and Global Health.
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#foodscience #uwmadison #ambassador
Meet one of our Food Science Ambassadors, Aly Farrar! Aly is a sophomore studying Food Science with certificates in Criminal Justice and Global Health.
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#foodscience #uwmadison #ambassador
Follow Sophia Delgado, a Junior Food Science Major, for a behind-the-scenes look at a day in her life at UW-Madison! From lab experiments to food innovation, see what makes studying food science so exciting!
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#foodscience #uwmadison #badgers #collegelife #futurefood
Follow Sophia Delgado, a Junior Food Science Major, for a behind-the-scenes look at a day in her life at UW-Madison! From lab experiments to food innovation, see what makes studying food science so exciting!
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#foodscience #uwmadison #badgers #collegelife #futurefood
Meet one of our 🦡 Makala Bach! Makala graduated from the program in 2018 where she entered the industry completing a two-year technical leadership development program at Mars Wrigley. She then went on to complete an AmeriCorps service year on the Nutrition Team at the Greater Chicago Food Depository. Outside of work, she served as a Communications and Engagement Summit Leader at the 17th Annual Chicago Food Justice Summit and as a Slow Food Youth Network USA board member. Great work Makala, On Wisconsin! https://foodsci.wisc.edu/people/makala-bach/
#uwmadison #badgeralumni #foodscience
Meet one of our 🦡 Makala Bach! Makala graduated from the program in 2018 where she entered the industry completing a two-year technical leadership development program at Mars Wrigley. She then went on to complete an AmeriCorps service year on the Nutrition Team at the Greater Chicago Food Depository. Outside of work, she served as a Communications and Engagement Summit Leader at the 17th Annual Chicago Food Justice Summit and as a Slow Food Youth Network USA board member. Great work Makala, On Wisconsin! https://foodsci.wisc.edu/people/makala-bach/
#uwmadison #badgeralumni #foodscience
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