Food Science

Faculty/Staff Meeting
2027-02-10 08:30 - 10:00, 2027-01-13 08:30 - 10:00, 2026-12-09 08:30 - 10:00, 2026-11-11 08:30 - 10:00, 2026-10-14 08:30 - 10:00, 2026-09-09 08:30 - 10:00, 2026-08-12 08:30 - 10:00, 2026-07-08 08:30 - 10:00 (America/New_York) and 6 more dates | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States

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, 2026-03-11 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.

Candy Basics
2026-03-30 08:00 - 2026-04-03 17:00 (America/New_York) | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States
What is Candy Basics?
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 hard candy, gummies & jellies, panning, caramel, and chocolate.
Who should attend?
Candy Basics is more condensed than our two-week Candy School and is intended primarily for non-technical personnel 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 the course

Professional Development Workshop
2026-02-09 12:00 - 13:00, 2026-02-02 12:00 - 13:00 (America/New_York) | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States
Professional development workshops for graduate students and postdocs. These seminars are organized by the Food Science JEDI committee to foster training and a positive work climate in the department.

Workshop title: Aligning expectations and effective communications
Facilitator: Nancy Ruggeri (Wiscience)
Time: Monday February 2, 12-1pm.
Location: Babcock room 205

Batch Freezer Workshop
2026-01-14 08:00 - 2026-01-16 17:00 (America/New_York) | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States
Purpose of the Short Course
This course is designed to provide attendees with an in-depth exposure to the practice of manufacturing frozen desserts using batch freezers. Lectures will cover concerns of quality evaluation, flavor selection, and processing procedures. Working in small groups under skilled supervision, the lab sessions will give participants hands-on experience with freezer operation.
Registration Fee
The fee includes cost of instructional materials and supplies, break and lunch, and registration. Lodging, parking and other meals are not included. Cancellation policy: Applicants may cancel up to 30 days before the short course, but are assessed a $500 fee. Substitutions may be made at any time.
Where
The program will be held at the UW Madison, Department of Food Science
Room 205, Babcock Hall, 1605 Linden Drive, Madison, WI.
Lodging
Lodging is not included in the registration fee. Local area hotels include:
DoubleTree Downtown Madison
525 W Johnson St
Madison, WI 53703
608-251-5511
Union South
1308 W Dayton St
Madison, WI 53715
608-263-2600
Best Western Plus InnTowner Madison
2424 University Avenue
Madison, WI 53726
608-233-8778
What to Bring
Shoes must cover your toes and have adequate wet-surface traction – no sandals or loose-fitting clothing.
Tall rubber boots for use in the manufacturing sessions are recommended.
Long sleeve t-shirts or sweatshirts and jeans are best. You will be exposed to temperature extremes, cleaning and sanitizing compounds, lots of water and, of course, ice cream ingredients.
Bring plenty of spare changes of clothes, especially shoes and socks.
Disposable aprons, hair and beard nets will be provided.

Successful Ice Cream Retailing
2026-01-12 08:00 - 2026-01-13 17:30 (America/New_York) | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States
Our Course Mission
To provide the very best, most accurate information that frozen dessert retailers need to be successful in this industry today so you can manage your business for more profit, better employees, and effective promotions.
Who Should Attend

Business owners and managers in the ice cream industry.
Anyone looking to get into the business.
Anyone who manufactures ice cream with a batch freezer.
Business managers directly responsible for the success of a frozen dessert business.
Industry suppliers and sales representatives who sell to shop owners.

Where
The program will be held at the Department of Food Science
UW-Madison, Room 205, Babcock Hall, 1605 Linden Drive, Madison, WI.
Lodging
Lodging is not included in the registration fee. Local area hotels include:
DoubleTree Downtown Madison
525 W Johnson St
Madison, WI 53703
608-251-5511
*FREE SHUTTLE & PARKING
Union South
1308 W Dayton St
Madison, WI 53715
608-263-2600
Best Western Plus InnTowner Madison
2424 University Avenue
Madison, WI 53726
608-233-8778

Milk Pasteurization and Process Control School
2026-01-06 07:30 - 17:00 (America/New_York) | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States
COURSE DESCRIPTION
Sessions focus on spoilage and pathogenic bacteria, proper operation and maintenance of automated equipment and pumps, regulatory standards, cleaning and sanitation followed by a certifying exam issued to registrants who pass the exam (score >80% ).
You must dress appropriately including shoes must be suitable for processing environments; no open toe footwear. Please advise us at time of registration if you have a disability and desire special accommodations.
The dairyfoods.wisc.edu website contains a link that will allow you to download the HTST Manual, Chapter 65 of the WI Administrative Code and other support materials. It is your responsibility to review these course materials before coming to the school.
WHO SHOULD ATTEND
Sessions focus on spoilage and pathogenic bacteria, proper operation and maintenance of automated equipment and pumps, regulatory standards, cleaning and sanitation followed by a certifying exam issued to registrants who pass the exam (score >80% ).
REGISTRATION
Register online at dairyfoods.wisc.edu or contact Emma Temme at The registration fee of $399 includes tuition, lecture materials, speaker fees and other program expenses. Lodging, parking and other meals are not included. Persons who enroll after the school is filled will be placed on a waiting list for cancellations. Cancellations are not allowed after December 26, 2025. Register and pay with credit card on-line at: http://www.dairyfoods.wisc.edu/
LODGING
Lodging and meals are not included in the fee. Registrants are responsible for their own lodging if needed. Madison area hotels include:
DoubleTree by Hilton Madison Downtown, 525 W Johnson St (608) 251-5511
Wisconsin Union Hotel, 1308 West Dayton St (608) 263-2600
Best Western Plus InnTowner Madison, 2424 University Ave (608) 233-8778
CONTACT DETAILS
Emma Temme
(608) 265-2729
abels@wisc.edu
Scott Rankin, Ph.D.
(608) 263-2008
sarankin@wisc.edu

Graduate Representative Committee Meeting
2025-12-18 14:00 - 15:00 (America/New_York)

Food Science Ambassador Meeting
2025-12-12 15:30 - 16:30 (America/New_York)
