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X-WR-CALDESC:Events for Food Science
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241112T083000
DTEND;TZID=America/New_York:20241112T213000
DTSTAMP:20240909T162005Z
CREATED:20240909T162005Z
LAST-MODIFIED:20240909T162005Z
UID:10000445-1731400200-1731447000@foodsci.wisc.edu
SUMMARY:JEDI Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/jedi-committee-meeting/2024-11-12/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241111T153000
DTEND;TZID=America/New_York:20241111T163000
DTSTAMP:20241031T185348Z
CREATED:20241031T185348Z
LAST-MODIFIED:20241031T185348Z
UID:10000525-1731339000-1731342600@foodsci.wisc.edu
SUMMARY:Undergraduate Program Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/undergraduate-program-committee-meeting-2/2024-11-11/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241101T153000
DTEND;TZID=America/New_York:20241101T163000
DTSTAMP:20240909T162547Z
CREATED:20240909T162547Z
LAST-MODIFIED:20240909T162547Z
UID:10000512-1730475000-1730478600@foodsci.wisc.edu
SUMMARY:Undergraduate Program Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/undergraduate-program-committee-meeting/2024-11-01/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241022T163000
DTEND;TZID=America/New_York:20241022T173000
DTSTAMP:20240909T162808Z
CREATED:20240909T162808Z
LAST-MODIFIED:20240909T162808Z
UID:10000518-1729614600-1729618200@foodsci.wisc.edu
SUMMARY:Food Science Club
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/food-science-club-8/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241015T163000
DTEND;TZID=America/New_York:20241015T173000
DTSTAMP:20240909T162758Z
CREATED:20240909T162758Z
LAST-MODIFIED:20240909T162758Z
UID:10000517-1729009800-1729013400@foodsci.wisc.edu
SUMMARY:Food Science Club
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/food-science-club-7/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241015T130000
DTEND;TZID=America/New_York:20241015T140000
DTSTAMP:20240909T162053Z
CREATED:20240909T162053Z
LAST-MODIFIED:20240909T162053Z
UID:10000448-1728997200-1729000800@foodsci.wisc.edu
SUMMARY:Graduate Program Committee Meetings
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/graduate-program-committee-meetings/2024-10-15/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241008T083000
DTEND;TZID=America/New_York:20241008T213000
DTSTAMP:20240909T162005Z
CREATED:20240909T162005Z
LAST-MODIFIED:20240909T162005Z
UID:10000444-1728376200-1728423000@foodsci.wisc.edu
SUMMARY:JEDI Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/jedi-committee-meeting/2024-10-08/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241004T153000
DTEND;TZID=America/New_York:20241004T163000
DTSTAMP:20240909T162547Z
CREATED:20240909T162547Z
LAST-MODIFIED:20240909T162547Z
UID:10000511-1728055800-1728059400@foodsci.wisc.edu
SUMMARY:Undergraduate Program Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/undergraduate-program-committee-meeting/2024-10-04/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240924T163000
DTEND;TZID=America/New_York:20240924T173000
DTSTAMP:20240909T162748Z
CREATED:20240909T162748Z
LAST-MODIFIED:20240909T162748Z
UID:10000516-1727195400-1727199000@foodsci.wisc.edu
SUMMARY:Food Science Club
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/food-science-club-6/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240917T163000
DTEND;TZID=America/New_York:20240917T173000
DTSTAMP:20240909T162737Z
CREATED:20240909T162737Z
LAST-MODIFIED:20240909T162737Z
UID:10000515-1726590600-1726594200@foodsci.wisc.edu
SUMMARY:Food Science Club
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/food-science-club-5/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240917T130000
DTEND;TZID=America/New_York:20240917T140000
DTSTAMP:20240909T162053Z
CREATED:20240909T162053Z
LAST-MODIFIED:20240909T162053Z
UID:10000447-1726578000-1726581600@foodsci.wisc.edu
SUMMARY:Graduate Program Committee Meetings
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/graduate-program-committee-meetings/2024-09-17/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240910T163000
DTEND;TZID=America/New_York:20240910T173000
DTSTAMP:20240909T162649Z
CREATED:20240909T162649Z
LAST-MODIFIED:20240909T162649Z
UID:10000514-1725985800-1725989400@foodsci.wisc.edu
SUMMARY:Food Science Club
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/food-science-club/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240910T083000
DTEND;TZID=America/New_York:20240910T213000
DTSTAMP:20240909T162005Z
CREATED:20240909T162005Z
LAST-MODIFIED:20240909T162005Z
UID:10000443-1725957000-1726003800@foodsci.wisc.edu
SUMMARY:JEDI Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/jedi-committee-meeting/2024-09-10/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240906T153000
DTEND;TZID=America/New_York:20240906T163000
DTSTAMP:20240909T162547Z
CREATED:20240909T162547Z
LAST-MODIFIED:20240909T162547Z
UID:10000510-1725636600-1725640200@foodsci.wisc.edu
SUMMARY:Undergraduate Program Committee Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/undergraduate-program-committee-meeting/2024-09-06/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240830T163000
DTEND;TZID=America/New_York:20240830T180000
DTSTAMP:20240726T122937Z
CREATED:20240726T122937Z
LAST-MODIFIED:20240726T122937Z
UID:10000438-1725035400-1725040800@foodsci.wisc.edu
SUMMARY:Inclusive Horizons: Graduate Welcome Gathering
DESCRIPTION:Join us for an evening of celebration and connection as we welcome underrepresented graduate students\, both domestic and international\, to the academic community. This event is designed to foster a sense of belonging and support among students from diverse backgrounds. You will have an opportunity to network and socialize with peers\, as well as connect with campus resources and leadership. All graduate students are welcome to attend. \n  \nRegister at: https://uwmadison.co1.qualtrics.com/jfe/form/SV_71D4jE1R94RqOIS
URL:https://foodsci.wisc.edu/event/inclusive-horizons-graduate-welcome-gathering/
LOCATION:AT&T Lounge\, Pyle Center\, 702 Langdon Street\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240830T080000
DTEND;TZID=America/New_York:20240830T110000
DTSTAMP:20240726T123037Z
CREATED:20240726T122738Z
LAST-MODIFIED:20240726T123037Z
UID:10000437-1725004800-1725015600@foodsci.wisc.edu
SUMMARY:Graduate School Dash & Bash
DESCRIPTION:The Graduate School invites you to celebrate the start of the academic year at the Graduate School Dash & Bash. Whether you plan to “Dash” to the finish line\, handcycle the route\, take a scholarly stroll\, or join the “Bash” activities just for the fun of it\, all are welcome and encouraged to participate in this free event – new and current graduate students\, faculty\, staff\, and family members. \n  \nRegister at: https://runsignup.com/dash-and-bash-2024
URL:https://foodsci.wisc.edu/event/graduate-school-dash-bash/
LOCATION:Library Mall\, 715 State Street\, Madison\, WI\, 53703\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240829T150000
DTEND;TZID=America/New_York:20240829T161500
DTSTAMP:20240726T122445Z
CREATED:20240726T122445Z
LAST-MODIFIED:20240726T122445Z
UID:10000436-1724943600-1724948100@foodsci.wisc.edu
SUMMARY:Cool Tools: Apps and More to Increase Productivity
DESCRIPTION:Prepare to maximize your time and energy this semester by taking advantage of software available to UW–Madison graduate students that can help streamline your workflow. This workshop\, presented by Pete Valeo from Software Training for Students (STS)\, will introduce you to both basic and advanced software tools\, including cloud storage services\, notetaking apps\, mobile scanners\, research tools\, tasks managers\, password managers\, lifestyle apps\, and more. \n  \nRegister at: https://explore.wisc.edu/cool_tools
URL:https://foodsci.wisc.edu/event/cool-tools-apps-and-more-to-increase-productivity/
LOCATION:1310 Sterling Hall\, 475 Charter St\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240827T150000
DTEND;TZID=America/New_York:20240827T161500
DTSTAMP:20240726T122341Z
CREATED:20240726T122341Z
LAST-MODIFIED:20240726T122341Z
UID:10000435-1724770800-1724775300@foodsci.wisc.edu
SUMMARY:Time Management for Graduate Students
DESCRIPTION:In this interactive workshop\, you will learn tips and techniques for staying on track and managing your time. We’ll cover goal-setting\, minimizing distractions and staying focused\, and overcoming some of the most common challenges to staying on task. Participants will leave with strategies that they can apply immediately. The strategies we’ll cover are appropriate for students in any discipline. \n  \nRegister at: https://explore.wisc.edu/time-management
URL:https://foodsci.wisc.edu/event/time-management-for-graduate-students/
LOCATION:1310 Sterling Hall\, 475 Charter St\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240827T110000
DTEND;TZID=America/New_York:20240827T123000
DTSTAMP:20240726T122237Z
CREATED:20240726T122237Z
LAST-MODIFIED:20240726T122237Z
UID:10000434-1724756400-1724761800@foodsci.wisc.edu
SUMMARY:Flourishing in Graduate School: How to Manage Stress and Maintain Your Mental Health
DESCRIPTION:Want to make graduate school a time to thrive and not just survive? This workshop will focus on promotion of psychological well-being in graduate school. Topics covered will arm graduate students with strategies to thrive through the challenges of graduate school\, including managing the transition/adjustment process\, coping with stress\, promoting work/life balance\, and establishing habits to maintain or improve mental health. This event is presented by the Graduate School Office of Professional Development in collaboration with University Health Services. \n  \nRegister at: https://explore.wisc.edu/flourishing_in_grad_school
URL:https://foodsci.wisc.edu/event/flourishing-in-graduate-school-how-to-manage-stress-and-maintain-your-mental-health/
LOCATION:1310 Sterling Hall\, 475 Charter St\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240826T150000
DTEND;TZID=America/New_York:20240826T163000
DTSTAMP:20240726T122140Z
CREATED:20240726T122140Z
LAST-MODIFIED:20240726T122140Z
UID:10000433-1724684400-1724689800@foodsci.wisc.edu
SUMMARY:Enhancing Your Graduate Degree with a Certificate
DESCRIPTION:What are graduate certificates\, and how can they add value to your graduate degree? In this virtual session\, faculty and staff representing several graduate certificate programs (and their equivalent doctoral minors) discuss the multiple benefits that these programs provide to graduate students across campus—including fulfilling breadth requirements\, expanding interdisciplinary knowledge\, mastering new skills\, creating community and networking opportunities\, and building cultural competence. Attendees will also have the opportunity to speak with each certificate representative in smaller groups. \n  \nRegister at: https://uwmadison.zoom.us/meeting/register/tJYpceuhqT0jHNzHxFnqVwJqY0kwS2wTxce8#/registration
URL:https://foodsci.wisc.edu/event/enhancing-your-graduate-degree-with-a-certificate/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240826T123000
DTEND;TZID=America/New_York:20240826T140000
DTSTAMP:20240726T121937Z
CREATED:20240726T121937Z
LAST-MODIFIED:20240726T121937Z
UID:10000432-1724675400-1724680800@foodsci.wisc.edu
SUMMARY:Communicating Effectively for Graduate School Success
DESCRIPTION:Whether you’re just starting your graduate program or continuing it\, this talk by Dr. Shalini Nag will provide you with practical tips that you can apply immediately. Dr. Nag will share the five types of professional relationships essential for grad school success and offer guidance on in-person and virtual communication. These strategies will enable you to initiate\, nurture\, and manage those relationships effectively. \n  \nRegister at: https://explore.wisc.edu/communicate-effectively-for-grad-school-success
URL:https://foodsci.wisc.edu/event/communicating-effectively-for-graduate-school-success/
LOCATION:1310 Sterling Hall\, 475 Charter St\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20240722
DTEND;VALUE=DATE:20240803
DTSTAMP:20240802T205702Z
CREATED:20231004T023928Z
LAST-MODIFIED:20240802T205702Z
UID:10000157-1721606400-1722643199@foodsci.wisc.edu
SUMMARY:Resident Course in Confectionery Technology (Candy School)
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/resident-course-in-confectionery-technology-candy-school/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20240714
DTEND;VALUE=DATE:20240718
DTSTAMP:20240708T154941Z
CREATED:20240708T154941Z
LAST-MODIFIED:20240708T154941Z
UID:10000430-1720915200-1721260799@foodsci.wisc.edu
SUMMARY:Institute of Food Technologist (IFT) First Expo
DESCRIPTION:IFT FIRST means Food Improved by Research\, Science\, and Technology. It is IFT’s response to the transformative nature of the global food system. IFT FIRST will bring together researchers\, scientists\, engineers and entrepreneurs from across the global food value chain to discuss scientific solutions in presentations and panels focused on transformative innovation. \nAttendees will have the chance to interact with 1\,000+ exhibitors showcasing the latest innovative solutions\, technologies\, new products and ingredients. Experiential innovation areas\, scientific posters and intentional networking are key pieces of the IFT FIRST experience. And\, at IFT FIRST\, you can conduct more business and learning in three short days than you might accomplish all year long.
URL:https://foodsci.wisc.edu/event/institute-of-food-technologist-ift-first-expo/
LOCATION:McCormick Place\, Chicago\, IL\, 2301 S Martin Luther King Dr\, Chicago\, IL\, 60616\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240712T090000
DTEND;TZID=America/New_York:20240712T120000
DTSTAMP:20240703T173052Z
CREATED:20240703T173052Z
LAST-MODIFIED:20240703T173052Z
UID:10000429-1720774800-1720785600@foodsci.wisc.edu
SUMMARY:Grandparents University
DESCRIPTION:Grandparents University is an intergenerational learning experience for children who are accompanied by a grandparent(s) or older adult relative(s) who is not their parent. We recommend one to two children per adult. Children must be between the ages of 7 and 14 during the GPU session. Adults do not need to be UW–Madison or UW System alumni to attend; however one member of the family – extended or otherwise – must be a Wisconsin Alumni Association member or recognized in Van Hise Society\, Bascom Hill Society\, or 1848 Society to register.
URL:https://foodsci.wisc.edu/event/grandparents-university-2/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240711T140000
DTEND;TZID=America/New_York:20240711T170000
DTSTAMP:20240703T173017Z
CREATED:20240703T173017Z
LAST-MODIFIED:20240703T173017Z
UID:10000428-1720706400-1720717200@foodsci.wisc.edu
SUMMARY:Grandparents University
DESCRIPTION:Grandparents University is an intergenerational learning experience for children who are accompanied by a grandparent(s) or older adult relative(s) who is not their parent. We recommend one to two children per adult. Children must be between the ages of 7 and 14 during the GPU session. Adults do not need to be UW–Madison or UW System alumni to attend; however one member of the family – extended or otherwise – must be a Wisconsin Alumni Association member or recognized in Van Hise Society\, Bascom Hill Society\, or 1848 Society to register.
URL:https://foodsci.wisc.edu/event/grandparents-university/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240515T080000
DTEND;TZID=America/New_York:20240515T160000
DTSTAMP:20240409T130209Z
CREATED:20240409T130209Z
LAST-MODIFIED:20240409T130209Z
UID:10000423-1715760000-1715788800@foodsci.wisc.edu
SUMMARY:Dairy Symposium
DESCRIPTION:The Dairy Innovation Hub will hold its annual Dairy Symposium on May 15 at Memorial Union. \nThe Dairy Symposium features the Dairy Innovation Hub’s most advanced research from all participating campuses and is geared toward an academic audience and anyone looking for a deeper dive into research. Attendees will hear thought-provoking plenary sessions\, research talks from each of the Hub’s four priority areas\, shorter “flash talks” from students\, and poster presentations from Hub-funded researchers. This is an in-person opportunity at the Memorial Union\, and recordings will be available after the live event on the Hub’s YouTube channel. \nHub events are free and open to the public. Pre-registration is required. \nRegister for Dairy Symposium. \nDAIRY SYMPOSIUM AGENDA \n\n8:00 am – Registration\, posters\, continental breakfast\n8:45 am – Welcome and morning plenary session\nMoises Torres Gonzalez\, VP\, Nutrition Research at National Dairy Council – “Whole milk dairy foods and cardio-metabolic health: the current scientific landscape”\n10:00 am – breakout sessions/posters\n12:00 pm – Lunch/posters\n1:00 pm – Breakout sessions/posters\n3:00 pm – Afternoon panel session\n“Greener Cattle Initiative: a three-pronged approach to mitigate enteric methane emissions from dairy cattle.”\nFrancisco Peñagaricano\, Animal and Dairy Sciences\, UW–Madison\nHilario Mantovani\, Animal and Dairy Sciences\, UW–Madison\nLizzy French\, USDA Dairy Forage Research Center\n4:00 pm – Flash talks\, posters\, and cocktail reception\n5:30 pm – Adjourn\n\n\nTo date\, this unique initiative has funded more than 200 research and outreach projects across three campuses and four priority areas. \nThe Dairy Innovation Hub\, funded through a $7.8 million per year investment by the state of Wisconsin\, harnesses research and development across the UW–Madison\, UW–Platteville and UW–River Falls campuses ensuring that Wisconsin’s $45.6 billion dairy community remains a global pacesetter in producing nutritious dairy products. This is all accomplished with a keen focus on economic\, environmental\, and social sustainability. \nQuestions? Contact Maria Woldt\, program manager\, at maria.woldt@wisc.edu or (608) 265-4009.
URL:https://foodsci.wisc.edu/event/dairy-symposium/
LOCATION:Memorial Union\, 800 Langdon St\, Madison\, 53703\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240422T150000
DTEND;TZID=America/New_York:20240422T160000
DTSTAMP:20240423T195441Z
CREATED:20240220T142732Z
LAST-MODIFIED:20240423T195441Z
UID:10000409-1713798000-1713801600@foodsci.wisc.edu
SUMMARY:"How Good Food Goes Bad" an Interactive Workshop
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/how-good-food-goes-bad-an-interactive-workshop/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240422T113000
DTEND;TZID=America/New_York:20240422T130000
DTSTAMP:20240422T125712Z
CREATED:20240422T125712Z
LAST-MODIFIED:20240422T125712Z
UID:10000425-1713785400-1713790800@foodsci.wisc.edu
SUMMARY:Seminar Presentation
DESCRIPTION:Time: 12:05–12:55 \nLocation: Room 205\, Babcock Hall \nCoffee / tea will be served starting ~11:45 outside room 205 \nThis seminar will be presented by Maggie Becher. \nABSTRACT \nImpact of baking temperatures\, rennet type\, and manufacturing style (without starters) on extending the squeakiness shelf-life of fresh cheese curds \nM. A. Becher1\, S. Govindasamy-Lucey2\, J. J. Jaeggi2\, M. E. Johnson2\, Brandon G. Prochaska2\, G. Nike Gnanateja1\, J. A. Lucey1\,2 \n1University of Wisconsin–Madison\, Madison\, WI\, 2Wisconsin Center for Dairy Research\, Madison\, WI \nSqueakiness is a prominent attribute in fresh cheese curds; however\, it quickly disappears (4-5 d) after the cheese curds are made. The squeak is produced when the elastic protein matrix rubs against the teeth while the consumer is chewing. Fresh cheese curds also develop a softer structure over time\, indicating a weakening of the protein matrix\, so we hypothesized that the changes in texture and squeakiness attributes are correlated. To prolong the performance shelf-life of fresh cheese curds (squeakiness and texture)\, we utilized treatments that would retain the protein structure by reducing acidification and proteolytic activity. Our curds were manufactured similarly to another squeaky cheese\, Juustoleipä (Juusto)\, or “bread cheese\,” which is not acidified (manufactured without starter cultures) and is baked after manufacture. These “Juusto” curds were manufactured using two types of rennet\, one with a lower deactivation temperature (R1) and the other with a lower proteolytic activity during storage (R2). The curds made from both coagulants were then split into 3 baking temperatures: not baked (NB)\, baked to a low internal curd temperature (60°C\, LB)\, and baked to a high internal curd temperature (88°C\, HB). The Juusto curds were then analyzed at 2 d\, 1\, 2 wk\, and 1\, 2 mo of refrigerated storage. The analyses included cheese composition at 1 wk\, pH\, proteolysis (pH 4.6-soluble nitrogen)\, textural\, rheological\, and sensory properties. We also developed a new audio method for quantifying squeakiness\, where we recorded audio and used machine learning approaches to classify the recordings as “squeaky” or not. The HB curds had lower moisture contents than the NB and LB treatments and therefore had higher protein\, fat\, and total Ca content due to higher moisture loss during the higher baking temperatures used. This led to higher initial hardness levels which did not decrease during storage whereas the NB and LB samples both softened over time due to high levels of proteolysis. The HB curds retained a higher ratio of elastic to viscous bonds (higher storage modulus and lower creep compliance values) by 2 mo of storage\, compared to the other treatments. The HB curds also maintained a higher level of squeakiness as evaluated by a trained sensory panel (still processing audio data)\, and the squeakiness was almost completely gone after 2 mo of storage in the NB curds. The higher level of proteolysis in the NB curds likely contributed to the bitterness\, softening\, and loss of squeakiness by 2 mo of storage. While we are still collecting and processing the data\, the different rennet types did not impact the squeakiness attribute as evaluated by the trained panelists. These results showed the impact of proteolysis on reducing the squeakiness attribute and pose potential solutions to extend the performance shelf-life of fresh cheese curds.
URL:https://foodsci.wisc.edu/event/seminar-presentation-6/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240421T130000
DTEND;TZID=America/New_York:20240421T170000
DTSTAMP:20240312T182027Z
CREATED:20240312T182027Z
LAST-MODIFIED:20240312T182027Z
UID:10000417-1713704400-1713718800@foodsci.wisc.edu
SUMMARY:WUD Cuisine Sliced cooking Competition
DESCRIPTION:Show off your cooking skills without burning down the kitchen. Six Teams will go head to head to see who will make it out on top and make the best meal. Fill out form to submit your team. Join with friends or get your club to join. Only six teams will be selected to participate and responses are DUE BY MARCH 22nd. Cooking Competition will take place in in Babcock.
URL:https://foodsci.wisc.edu/event/wud-cuisine-sliced-cooking-competition/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240419T163000
DTEND;TZID=America/New_York:20240419T180000
DTSTAMP:20240212T171412Z
CREATED:20240212T171412Z
LAST-MODIFIED:20240212T171412Z
UID:10000405-1713544200-1713549600@foodsci.wisc.edu
SUMMARY:Wine & Cheese Social
DESCRIPTION:  \n 
URL:https://foodsci.wisc.edu/event/wine-cheese-social-2/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
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END:VCALENDAR