Presented by Jason Pronschinske entitled “Microwave-puffed cheese snacks made from Cheddar cheese”.  ABSTRACT During heating, most cheeses melt (e.g., Raclette), while some form expanded three-dimensional structures (e.g., bubbles and blisters on a Mozzarella cheese pizza). By manipulating the protein-to-moisture (PN/M) ratio in natural cheese, it could be possible to expand cheese into a shelf-stable puff […]

Please join us for today’s seminar presented by Dr. Kapoor from the Center for Dairy Research entitled “The Research Roadmap: From Reading Papers to Publishing Your Work”   Abstract: Research is a continuous journey, from exploring existing knowledge to contributing new insights through publications. The Research Roadmap: From Reading Papers to Publishing Your Work provides a structured approach to navigating this […]

What is the Candy Basics Course? The one-week Candy Basics course is designed to instruct production, sales, and managerial personnel in candy technology. The course begins with the chemical and functional interactions of ingredients and progresses to lectures on all types of candies taught by industry experts. Participants will also gain hands-on laboratory experience with […]

Please join us for today’s seminar presented by Sanjana Sawant  entitled “Complexation of Soy Protein Fibrils and Ionic Polysaccharides” Time: 12:05-12:55 Location: Room 205, Babcock Hall ABSTRACT Protein amyloid fibrils exhibit excellent functional properties due to their unique structural features. However, their application in food matrices is significantly limited by their instability at pH values above 2. This study explores […]

Please join us for today’s seminar presented by Tianci Li  entitled “Phase separation of mixed hydrocolloids in gummy system” Time: 12:05-12:55 Location: Room 205, Babcock Hall ABSTRACT The growing consumer demand for healthy candies and gummies has presented manufacturers with both opportunities and challenges for innovation. Gelatin derived from animals holds a significant market share in the gummy and jelly […]

Please join us for today’s seminar presented by McKenna Helder  entitled “Investigating Moisture Migration in Frozen Dessert Systems”  Time: 12:05-12:55 Location: Room 205, Babcock Hall  ABSTRACT Moisture migration in multi-component food systems occurs due to water activity differences, driving water movement between phases. Governed by thermodynamic and mass transfer principles, this process can lead to desirable or undesirable physical changes […]

Take a study break that feeds you and your brain: the first ever Weird Science Fair at Steenbock Library! Open to all of campus. April 1, 2025. 12pm-2pm in the BioCommons. Drop in for an afternoon of fun facts, science crafts, and treats! We will be serving free pizza, color-changing lemonade and weird candy. Learn about local […]

Please join us for today’s seminar presented by Tayana Roark  entitled “Producing protein films with biobased plasticizers as a sustainable plastic packaging alternative” Time: 12:05-12:55 Location: Room 205, Babcock Hall  ABSTRACT As an alternative to traditional plastic food packaging, interest has increased in biopolymers because they are more sustainable than conventional plastics. For example, plant-based proteins can be […]

Attendees will learn about perennial food crops grown in Wisconsin for food, sustainability, and health. There will be free samples of perennial crops grown in Wisconsin to try. Crops will include hazelnuts, aronia berry, black currant, honeyberry, elderberry, and/or Kernza. (Note that hazelnuts are a tree nut allergen and will be present at the event.) […]