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
UW-Madison College Bowl Champs!
UW-Madison Food Science College Bowl Champions On August 3rd, 2024, the Institute of Food Technologist (IFT) hosted the 2024 College Bowl Competition in Chicago, Illinois. The College Bowl is a…
Squeakiness of Cheese
CALS graduate student Maggie Becher researches the squeakiness of cheese Original article published here . Sound is a very important sensory experience when eating different food products. Think about the…
New Certificate in Fermented Foods and Beverages
The Department of Food Science recently published a new certificate in fermented food and beverages. The certificate, open to all UW-Madison undergraduate students, provides an opportunity for students to develop…
Congratulations to Professor and Chair of Food Science, Dr. Scott Rankin for being named the 2024 American Dairy Science Association (ADSA) Fellow!
https://foodsci.wisc.edu/2024-adsa-fellow/
Congratulations to Professor and Chair of Food Science, Dr. Scott Rankin for being named the 2024 American Dairy Science Association (ADSA) Fellow!
https://foodsci.wisc.edu/2024-adsa-fellow/
Congratulations to Rachel (Hutchinson) Dietrich, who presented a poster at the Dairy Symposium organized by the Wisconsin Dairy Innovation Hub! #CALS
Congratulations to Rachel (Hutchinson) Dietrich, who presented a poster at the Dairy Symposium organized by the Wisconsin Dairy Innovation Hub! #CALS
Cameron Wicks, a PhD student with UW Food Science, is researching to create a non-melting ice cream! 🍦 Learn more in the link below. #CALS
https://news.wisc.edu/bringing-delight-by-investigating-a-no-melt-ice-cream/?utm_medium=email&utm_source=wordpress_insideuw&utm_campaign=facstaff_comms&utm_content=2024_06_11
Cameron Wicks, a PhD student with UW Food Science, is researching to create a non-melting ice cream! 🍦 Learn more in the link below. #CALS
https://news.wisc.edu/bringing-delight-by-investigating-a-no-melt-ice-cream/?utm_medium=email&utm_source=wordpress_insideuw&utm_campaign=facstaff_comms&utm_content=2024_06_11
Congratulations to Yuxing Chen, one of the poster winners at the Perlman Symposium! #CALS
The recent Plant Protein Innovation Conference at the University of Minnesota featured three graduate students from Dr. Audrey Girard’s lab: Shima Momen, Sanjana Sawant, and Tayana Roark. The students were able to share their research, as well as learn from others to facilitate professional growth! #CALS
The recent Plant Protein Innovation Conference at the University of Minnesota featured three graduate students from Dr. Audrey Girard’s lab: Shima Momen, Sanjana Sawant, and Tayana Roark. The students were able to share their research, as well as learn from others to facilitate professional growth! #CALS
Dr. Brad Bolling led a post-workshop discussion at Earthfest with UW students and community members on the topic of “How Good Food Goes Bad” on Monday, April 22nd. #CALS
Dr. Brad Bolling led a post-workshop discussion at Earthfest with UW students and community members on the topic of “How Good Food Goes Bad” on Monday, April 22nd. #CALS
Congratulations to the UW Food Science Spring 2024 graduates! 🎓 #CALS
Congratulations to Caden Bramstedt on placing 1st in the 2024 National Collegiate Dairy Product Evaluation Contest for Milk! For placing first in this event, Caden is awarded the title of “Collegiate Champion.” The Department of Food Science is proud to have such distinguished students. We look forward to seeing our students compete and thrive in these competitions! #CALS
Congratulations to Caden Bramstedt on placing 1st in the 2024 National Collegiate Dairy Product Evaluation Contest for Milk! For placing first in this event, Caden is awarded the title of “Collegiate Champion.” The Department of Food Science is proud to have such distinguished students. We look forward to seeing our students compete and thrive in these competitions! #CALS
The UW Food Science Club has developed the newest Babcock Dairy Store Ice Cream flavor: Honey Badger! Read more in the article below!
https://babcockdairystore.wisc.edu/food-science-club-develops-newest-babcock-ice-cream-flavor/
#CALS
The UW Food Science Club has developed the newest Babcock Dairy Store Ice Cream flavor: Honey Badger! Read more in the article below!
https://babcockdairystore.wisc.edu/food-science-club-develops-newest-babcock-ice-cream-flavor/
#CALS