News

Greetings from the Chair Dear Food Science Colleagues, Alumni, and Friends, Each day that passes here, I note the warming weather, lengthening daylight hours and…

By Phoebe Murray, WMTV MADISON, Wis. (WMTV) – As major companies eliminate synthetic dyes from their products by the end of 2027, Wisconsin researchers are positioned…

By Chris Hubbuch Microbes are key to turning plants into liquid fuels. Yeasts and bacteria eat plant sugars, such as glucose, and turn them into…

There’s no reason to worry — it’s just a few molecules that have changed places. It’s a matter of… efflorescence. A few years ago, a…

A new scientific review summarizes the growing body of research on wild blueberries and cardiometabolic health, which includes factors like blood vessel function, blood pressure, blood lipids…

Greetings from the Chair Dear Food Science Colleagues, Alumni, and Friends, I’m sure you recall the rhythm of the Fall semester – the final exam…

Food Science Club The Food Science club aims to bring together like-minded individuals who enjoy the wonders of food and science. The FSC provides a…

Inventor Profile: Dr. Jan-Peter (JP) van Pijkeren Research Area Working at the interface of industry and medicine, focusing on the gut symbiont species Limosilactobacillus reuteri,…

Inventor Profile: Dr. John Lucey Research Area Collaborating with researchers at the Center for Dairy Research on a variety of dairy science and technology projects.…

The WiSys SPARK Symposium is where research, innovation, and entrepreneurship collide. The annual event brings together the best and brightest faculty, staff, students, and alumni…

Kate Sun seeks to promote women’s health through holistic approaches that incorporate nutrition. By Nicole Miller MS’06 Kate Sun BSx’26 has long been interested in matters…

Galasys, UW–Madison spinoff company, among winners of 2025 WI Governor’s Business Plan Contest Galasys, a University of Wisconsin–Madison based spinoff company, took first place in…

Greetings from the Chair Dear Food Science Colleagues, Alumni and Friends, Each day that passes here, I note the warming weather, lengthening daylight hours and…

Advance by UW–Madison scientists could help clear hurdle to plant-based fuels Written by Chris Hubbuch. Microbes are key to turning plants into liquid fuels: Yeasts…

Cultivating Curiosity: A Taste of Wisconsin’s Perennial Crops April is earth month, which means that the University of Wisconsin-Madison is hosting a two-week even full…

Honorary Degrees and Deep Connections Students leave UW’s Grandparents University with a “credential,” some new knowledge and enthusiasm, and the enduring gift of quality time…

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…

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…

Original article can be found here. Wisconsin is well known across the United States as being “America’s Dairyland,” and that is for good reason. Along…

Madison bakery ahead of the curve as FDA bans Red No. 3 food dye By Kathryn Larson, Spectrum News 1 Original article can be found…