Food Science

Faculty/Staff Meeting
2026-06-10 08:30 - 10:00, 2026-05-13 08:30 - 10:00, 2026-04-08 08:30 - 10:00, 2026-03-11 08:30 - 10:00, 2026-02-11 08:30 - 10:00, 2026-01-14 08:30 - 10:00, 2025-12-10 08:30 - 10:00, 2025-11-12 08:30 - 10:00 (America/New_York) | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States

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

Faculty/Staff Mtng
2026-03-11 08:30 - 10:30 (America/Chicago) | Rm 205

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, 2025-11-20 14:00 - 15:00 (America/New_York) | WI

Food Science Ambassador Meeting
2025-12-12 15:30 - 16:30, 2025-11-14 15:30 - 16:30 (America/New_York) | WI

Graduate Program Committee Meeting
2025-12-08 11:00 - 12:00, 2025-11-10 11:00 - 12:00 (America/New_York) | WI

Undergraduate Program Committee Meeting
2025-12-05 15:30 - 16:30, 2025-11-07 15:30 - 16:30 (America/New_York) | WI

Guest Speaker
2025-12-04 16:00 - 17:30 (America/New_York) | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States
Dr. Charles Benbrook, agricultural economist (UW alumnus AAE 1980), will present his work with the Swette Center at Arizona State University and the Heartland Health Research Alliance on how Ultra Processed Foods (UPFs) should be classified and labeled to promote positive public health outcomes. He will summarize detailed comments recently submitted to the FDA and USDA, with a focus on novel nutritional quality metrics. The seminar is hosted by the UW Center for Integrated Agricultural Systems and several co-hosts on campus.

Processed foods now dominate caloric intake. To drive change toward healthier, mostly whole foods, people need credible, consistent and actionable information on which foods are healthy, not so healthy and unhealthy. Dr. Benbrook and colleagues have developed a simple, data-driven system to quantify and communicate the impacts of food processing on food nutritional quality and safety. Three metrics for evaluating UPFs will be described: the portion of nutrients lost through processing, the identity and amounts of nutrients added, and any new or heightened food safety risks. Options to convey the impacts of processing via front-of-pack labeling will also be discussed. Dr. Benbrook’s career on setting actionable, transparent standards for food includes working with UW scientists and the Wisconsin Potato and Vegetable Growers Association on the Healthy Grown Potato program. Co-hosts include:
Center for Sustainability and the Global Environment (SAGE)
Kaufman Lab
Organic Collaborative
Grainger Center for Supply Chain Management
Center for Cooperatives
Food Studies Network

Seminar Presentation
2025-12-01 12:00 - 13:00 (America/New_York) | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States
Please join us for seminar Monday December 1st presented by Shreya Kumar entitled “Understanding the coordination between MreB and c-di-AMP in Listeria monocytogenes b-lactam resistance and pathogenesis ”

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

ABSTRACT
Understanding the coordination between MreB and c-di-AMP in Listeria monocytogenes b-lactam resistance and pathogenesis
The intracellular bacterial pathogen Listeria monocytogenes (Lm) requires c-di-AMP (cdA) for growth and infection, but must regulate its level to avoid toxic accumulation. cdA hydrolysis by phosphodiesterases (PDEs) is a major mechanism to maintain homeostasis. A mutant lacking cdA phosphodiesterases (ΔPDE), and thus having cdA accumulation, is highly attenuated for virulence and is sensitive to cell wall-targeting antibiotics like β-lactams. The mechanisms underlying this toxicity upon cdA accumulation are unknown. Thus, to profile these molecular defects in the ΔPDE mutant, we performed a genetic screen for suppressor mutants (mutants with high cdA levels but resistant to β-lactams) using the chemical mutagen ethyl methanesulfonate. Whole-genome sequencing revealed that among 10 suppressor mutants, 8 carried missense mutations in the gene encoding the MreB protein, an essential component of the Rod complex, involved in lateral peptidoglycan synthesis in Lm. Microscopy revealed that these suppressor mutants exhibited shorter, wider cells, consistent with reduced MreB function. Furthermore, β-lactam resistance in ΔPDE could be increased by chemical inhibition of MreB, mimicking the effect of suppressor mutations. Microscopy further revealed that ΔPDE cells exhibit a severe division defect under sub-lethal β-lactam stress, a defect that was also rescued by MreB mutations. Finally, the L2 plaque assay showed that all MreB suppressor mutants were also rescued for mammalian cell infectivity despite high cdA levels. Together, these observations suggest that cdA accumulation in Lm disrupts the balance between MreB-Rod complex activity and cell division, leading to defective cell wall homeostasis and attenuated virulence. Understanding how cdA regulates MreB activity will reveal fundamental principles of second-messenger coordination in bacteria and uncover new targets for antimicrobial intervention.

Seminar Presentation
2025-11-17 12:00 - 13:00 (America/New_York) | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States
Please join us for seminar on Monday November 17th presented by Rebecca Goodman entitled “Analyzing the Effects of Heat Treatments on the Structure and Oxidation of Whey Protein Phospholipid Concentrate”

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

ABSTRACT
Analyzing the Effects of Heat Treatments on the Structure and Oxidation of Whey Protein Phospholipid Concentrate

Rebecca Goodman1, Mitchell T. Armstrong1, Fatemeh Jalil Mozhdehi1, Luis McDougall2, Jerina Rugji1, Audrey Girard1, Mark P. Richards1,3, Gulustan Ozturk1

1 Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, 53706, United States
2 Department of Integrative Biology, University of Wisconsin-Madison, Madison, Wisconsin, 53706, United States
3 Animal Science Department, University of Wisconsin-Madison, Madison, Wisconsin, 53706, United States

Whey protein phospholipid concentrate (WPPC) is an underutilized co-product of whey protein isolate manufacturing. As WPPC is an enriched source of milk fat globule membrane components, there is growing interest in using whole WPPC and/or its valuable protein and lipid fractions in human nutrition applications. However, WPPC undergoes multiple thermal treatments during processing, which may induce structural changes, promote oxidation, and hinder downstream fractionation efficiency, potentially limiting its nutritional and functional value.
This study compares two commercial production styles of WPPC with a minimal-heat production style to characterize heat-induced structural and oxidative modifications, which may inform improved processing strategies. Spray-dried WPPC showed significant microstructural changes at the micrometer scale but not at the nanometer scale. Post-filtration heating increased b-turn content in proteins as determined by FTIR analysis. While primary lipid oxidation was unaffected by heat intensity, secondary oxidation products decreased following HTST or spray drying; conversely, protein carbonyl levels increased, indicating enhanced protein oxidation. These findings suggest that intense heat can simultaneously mitigate certain lipid oxidation pathways while promoting protein oxidation.
Free b-lactoglobulin content was consistent between the different commercial-production style WPPCs, but significantly higher in the minimal-heat WPPC, suggesting that thermal processing induces b-lactoglobulin unfolding and aggregation. Collectively, these results demonstrate the substantial influence of heat treatment on WPPC structure and oxidation. A better understanding of these heat-induced changes can inform optimized processing and fractionation strategies to improve the functional and nutritional utilization of WPPC as a protein- and lipid-rich ingredient.

Seminar Presentation
2025-11-10 12:00 - 13:00 (America/New_York) | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States
Please join us for seminar Monday November 10 presented by Marian Cromwell entitled “Synthetic Biology Approaches for Overcoming the Roadblocks to Achieving Higher Biobutanol Titers with Clostridium beijerinckii NCIMB 8052”
Time: 12:05-12:55
Location: Room 205, Babcock Hall
ABSTRACT
Biobutanol is a promising biofuel and an important industrial chemical with numerous applications. However, commercial production of biobutanol is hampered by low titers and high cost of feedstock. Clostridium beijerinckii NCIMB 8052 (Cbei) is a natural producer of butanol and a model organism for studying biobutanol production. Cbei can utilize sugars from diverse sources including lignocellulosic biomasses (LB). This study seeks to address the two challenges to biobutanol production: (a) low titer, and (b) high cost of feedstock. Low butanol titer stems from tight wiring of butanol biosynthesis in Cbei and emerging results suggest that cyclic-di-adenosine monophosphate (c-di-AMP) is a key player that likely serves as a nimble cellular ‘leash’ restricting butanol biosynthesis. Overexpressing disA and pdewhose protein products synthesize and hydrolyze c-di-AMP, respectively, in Cbei, led to near-complete inhibition of butanol and acetone biosyntheses in this organism. Enzyme activity assays also showed complete inhibition of enzymes involved in solvent biosynthesis. Despite their promise as cheap feedstocks for biobutanol production, pretreatment of LB to release fermentable sugars generates inhibitory compounds that negatively impact fermentation. To address this, site-directed mutagenesis was deployed to engineer an aldo-keto reductase (AKR) previously shown to detoxify LB-derived inhibitors. The goal was to switch cofactor preference from NADPH to the more abundant NADH. This led to an AKR variant with ~25% improved inhibitor detoxification with NADH as cofactor. In summary, characterizing c-di-AMP-mediated control of butanol biosynthesis and overexpressing the improved AKR variant in Cbei hold promise for overcoming the prime challenges to economical butanol production.

Seminar Presentation
2025-11-03 12:00 - 13:00 (America/New_York) | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States
Please join us for today’s presented by Dr. Andrew Akanno entitled “Design of protein-rich thickened beverages for dysphagia foods”.
Time: 12:05-12:55
Location: Room 205, Babcock Hall
