Food Science

Faculty/Staff Meeting
2027-12-08 08:30 - 10:00, 2027-11-10 08:30 - 10:00, 2027-10-13 08:30 - 10:00, 2027-09-08 08:30 - 10:00, 2027-08-11 08:30 - 10:00, 2027-07-14 08:30 - 10:00, 2027-06-09 08:30 - 10:00, 2027-05-12 08:30 - 10:00 (America/New_York) and 13 more dates | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States

Seminar Presentation
2027-02-23 12:00 - 13:00 (America/New_York) | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States
Please join us for seminar Monday February 23 presented by Dr. Ikeda entitled “Fertilization of Potatoes and Post-harvest Freezing of Cranberries”

Time: 12:05-12:55
Location: Room 205, Babcock Hall

Seminar Presentation
2027-02-16 12:00 - 13:00 (America/New_York) | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States
Please join us for seminar Monday February 16 presented by Dr. Kristin Schill from the Food Research Institute entitled “Botulinum neurotoxin-producing species of Clostridium and the infant botulism outbreak due to powdered infant formula.”

Time: 12:05-12:55
Location: Room 205, Babcock Hall

Faculty/Staff Mtng
2027-01-13 08:30 - 10:30, 2026-12-09 08:30 - 10:30, 2026-11-11 08:30 - 10:30, 2026-10-14 08:30 - 10:30 (America/Chicago) | Rm 205

Resident Course in Confectionery Technology
2026-07-20 08:00 - 2026-07-31 17:00 (America/New_York) | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States
What is the Resident Course in Confectionery Technology?
This two-week Resident Course in Confectionery Technology, also known as Candy School, is designed to instruct technical, production, and research personnel in candy science. The course begins with the chemical and functional interactions of ingredients and advances to more complex subject materials including processing, troubleshooting, reworking, and sensory analysis. Learning from industry experts, participants will gain hands-on laboratory experience with all types of candies.
At its heart, Candy School is about science. The chemical and functional interactions of ingredients don’t change. Students learn the science of candies and then make them , varying ingredients to see what happens.
Who Should Attend?
While Candy School is intended primarily for technical personnel, it is also of value to individuals in production, management and sales who wish to increase their knowledge of confectionery technology.
International students are welcome to attend! Since the course is taught entirely in English, it is recommended that all attendees have a strong command of the language in order to get the most out of Candy School.

Enhanced Gummies & Jellies Course
2026-05-12 08:00 - 2026-05-15 17:00 (America/New_York) | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States
What is the Enhanced Gummies & Jellies course?
The Enhanced Gummies & Jellies course is three-and-a-half days long, providing attendees an overview of gummy and jelly ingredients and the process by which they are made. Students learn to develop advanced concepts and principles, including manufacture of various enhanced or fortified products.
Who Should Attend?
This course is intended to instruct technical, production, research, and managerial personnel in the field of gummies and jellies technology. Anyone looking to gain knowledge about successful manufacturing of various types of gummies and jellies would benefit from this course.

Seminar Presentation
2026-04-06 12:00 - 13:00 (America/New_York) | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States
Please join us for seminar today at noon presented by John Larsen entitled “Strategies to Inhibit the Formation of Biogenic Amines in Ripened Cheeses”
Time: 12:05-12:55
Location: Room 205, Babcock Hall
ABSTRACT
Biogenic amines (BA) may form during cheese ripening due to decarboxylation of free amino acids (FAA) by bacteria containing amino acid decarboxylase enzymes (AADC). Accumulation of BA in cheese (>200 mg/kg) may cause off-flavors, gas formation and allergic-like reactions in sensitive consumers. Levels of BA in cheese can be reduced by controlling ripening temperature (RT; <10°C) or preventing the growth of BA-producing bacteria. Nisin, an antibacterial peptide produced by some adjunct cultures, has been used in cheese to prevent the growth of undesirable bacteria. We hypothesized that the combined use of a nisin-producing adjunct culture (PC) and low RT would prevent the accumulation of histamine (hist), a common BA, in cheese. Gouda cheeses (20 L scale) were made using milk with/without PC and with/without contamination with Lentilactobacillus parabuchneri (LP; a common Hist producer) at a level of 1.0 × 101 CFU/mL. CR proceeded at low (LT; 4°C) or high RT (HT;10°C) for 9 mo (n = 4). Levels of Hist were reduced in cheeses with LP when stored at LT (238 versus 1035 mg/kg at 9 mo; P<0.05). Quantification of DNA sequences corresponding to histidine decarboxylase (hdc) indicated that RT had no impact on hdc counts in LP cheeses after 9 mo (P>0.05), but cheeses made with PC ripened at LT had significantly decreased counts of hdc (P<0.05). These findings indicate PC and LT ripening reduce levels of Hist in cheese, but both together are more effective in preventing accumulation of Hist in cheese containing LP.
