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X-WR-CALDESC:Events for Food Science
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BEGIN:DAYLIGHT
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240830T080000
DTEND;TZID=America/New_York:20240830T110000
DTSTAMP:20260528T155014
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:20260528T155014
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:20260528T155014
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:20260528T155014
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:20260528T155014
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:20260528T155014
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:20260528T155014
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:20260528T155014
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:20260528T155014
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:20260528T155014
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:20260528T155014
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:20260528T155014
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:20260528T155014
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240421T130000
DTEND;TZID=America/New_York:20240421T170000
DTSTAMP:20260528T155014
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240419T163000
DTEND;TZID=America/New_York:20240419T180000
DTSTAMP:20260528T155014
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
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240419T023000
DTEND;TZID=America/New_York:20240419T160000
DTSTAMP:20260528T155014
CREATED:20240311T165026Z
LAST-MODIFIED:20241031T185746Z
UID:10000413-1713493800-1713542400@foodsci.wisc.edu
SUMMARY:Food Sci Ambassador Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/ambassador-meeting/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240415T113000
DTEND;TZID=America/New_York:20240415T130000
DTSTAMP:20260528T155014
CREATED:20240415T135154Z
LAST-MODIFIED:20240415T135154Z
UID:10000424-1713180600-1713186000@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 Lily Lincoln. \nABSTRACT \nRecently\, there has been an increased consumer interest in plant-based protein products due to their ability to provide a sustainable\, ethical\, and “healthier” alternative to animal-based products. However\, significant “beany” and “grassy” off-flavors associated with protein-rich plant ingredients have hindered their widespread acceptance. These off-flavors are products of lipid oxidation and Maillard reactions that can occur during processing and storage. Polyphenols have emerged as a potential solution to disrupt these reactions due to their protein-binding capabilities and inherent antioxidant capacity. We hypothesized that polyphenols with larger structures including more hydroxyl groups will more effectively reduce off-flavors due to their increased ability to bind with proteins. Pea (10% w/v) and soy (8% w/v) protein solutions were treated with 0.02% w/w catechin\, green tea extract (GTE)\, grape seed extract (GSE)\, or tannic acid (TA). Quantification of free polyphenols showed that at least 64% of all tested polyphenols were bound to proteins (catechin < TA < GSE). Catechin\, TA\, and GSE significantly reduced melanoidin production by 39%\, 43%\, & 48%\, respectively. Because GSE had the highest amount of polyphenol-bound protein\, preventing those amine groups from reacting with reducing sugars\, it was able to inhibit Maillard reaction products most effectively. Polyphenol addition significantly reduced volatile Maillard reaction and lipid oxidation products including hexanal\, furan\, benzaldehyde\, hexanol\, and heptanone production. Results indicate that addition of polyphenols disrupts flavor degradation pathways and production of their primary and secondary products. Findings from this study will be used to find solutions to reduce undesirable oxidative and Maillard reaction products found in lipid and protein food systems.
URL:https://foodsci.wisc.edu/event/seminar-presentation-5/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20240414
DTEND;VALUE=DATE:20240416
DTSTAMP:20260528T155014
CREATED:20240312T141539Z
LAST-MODIFIED:20240312T141539Z
UID:10000416-1713052800-1713225599@foodsci.wisc.edu
SUMMARY:Food Research Institute Spring Meeting
DESCRIPTION:The CALS community is invited to join the Food Research Institute at its annual spring meeting at the Pyle Center on May 14–15. \nThe hybrid program will include presentations on artificial intelligence and food safety\, natural and traditional antimicrobials\, current toxicological concerns\, basic research of foodborne pathogens\, applied food microbiology in manufacturing and more. Don Schaffner of Rutgers University will present the William C. Frazier Memorial lecture. Tuesday evening’s program features a poster session\, reception and opportunities to network with colleagues. \nUniversity of Wisconsin and State of Wisconsin employees can register for $75 for in-person attendance or $25 for virtual attendance. More details are available on FRI’s website: https://fri.wisc.edu/events_meetings_profile.php?id=47. \nContact Lindsey Jahn with questions at lindsey.jahn@wisc.edu.
URL:https://foodsci.wisc.edu/event/food-research-institute-spring-meeting/
LOCATION:Pyle Center\, 702 Langdon St\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240408T113000
DTEND;TZID=America/New_York:20240408T130000
DTSTAMP:20260528T155014
CREATED:20240405T174619Z
LAST-MODIFIED:20240405T174619Z
UID:10000421-1712575800-1712581200@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 \n  \nThis seminar will be presented by Cameron Wicks.  \n  \nPolyphenol-Mediated Protein and Fat Structure Development in a Frozen Dessert Model\nPolyphenols are known to influence the health benefits and sensory attributes of ice cream. Research suggests that increasing the phenolic content can result in a “no melt” ice cream that maintains its shape at ambient temperature. However\, there is little understanding of why this phenomenon occurs. This study aims to examine the effects of polyphenols on the structure and melting characteristics of ice cream. Certain polyphenols affect both protein and fat\, leading to a structure that prevents frozen desserts from collapsing. In this research\, tannic acid (TA) was added to dairy cream to create a model system with protein\, fat\, and polyphenols. As the TA% increased\, the complex viscosity of the samples also increased. Microscope images and particle size distributions confirmed the presence of fat globule clusters in the TA-cream samples. Chemical treatments showed that protein-mediated fat aggregation may be the mechanism behind the clustering.\nTannic acid was added to ice cream to further investigate the role of these fat clusters as a major structural component and their impact on melting behavior. Three ice cream formulations (base\, high protein\, and high fat) were tested with different TA concentrations. The study revealed that TA decreased the melting rate and enhanced melting properties. This was supported by the complex viscosity and thixotropic behavior\, which indicated the structural basis for these properties. The high-fat formula generally had better melting characteristics than the high-protein formula\, highlighting the importance of fat in the system’s success. The study findings also suggested that TA could effectively limit ice crystal growth in temperature-abused ice cream samples\, indicating its potential to act as a substitute for conventional stabilizers. This prompted further research to determine if high phenolic extracts (green tea and grapeseed) could serve as stabilizers. The ice cream samples containing high phenolic extracts exhibited satisfactory shape retention\, reduced melting rate\, and limited ice crystal growth. However\, the high cost of these extracts necessitated the exploration of alternative fruit sources to determine if they could provide similar melting characteristics. While various standardized fruit extracts\, freeze-dried powders\, and juice concentrates showed improved melting rates compared to the control\, their rates were still 10% higher than the high phenolic extracts\, and they lacked the same level of shape retention. This study successfully developed an ice cream with enhanced shape retention and identified the mechanism and parameters for an optimal product.
URL:https://foodsci.wisc.edu/event/seminar-presentation-4/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240406T090000
DTEND;TZID=America/New_York:20240406T150000
DTSTAMP:20260528T155014
CREATED:20240405T123119Z
LAST-MODIFIED:20240405T123119Z
UID:10000420-1712394000-1712415600@foodsci.wisc.edu
SUMMARY:Babcock Dairy Observation Deck Tour
DESCRIPTION:Description\n\n Tour Babcock Dairy’s observation deck to learn about the making behind 175 S’more Years ice cream and Cranniverscherry cheese! Tours are first-come\, first-serve for up to 30 people\, but the deck is open to the public during all store hours. The first 175 visitors on Friday\, April 5\, can try samples of 175 S’more Years and Cranniverscherry. \nTours occur: \n\nApril 6: 2 PM\, 3 PM
URL:https://foodsci.wisc.edu/event/babcock-dairy-observation-deck-tour/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240401T113000
DTEND;TZID=America/New_York:20240401T130000
DTSTAMP:20260528T155014
CREATED:20240401T131313Z
LAST-MODIFIED:20240401T140056Z
UID:10000419-1711971000-1711976400@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 \n  \nThis seminar will be presented by Tori Budin.  \n  \nCharacterizing the functional and practical performance of hydrolyzed lactose syrup in selected foods \nGreek yogurt acid whey (GAW) is a byproduct of Greek yogurt production\, GAW is not easily utilized and becomes an expensive and environmental unstable waste product. To create a more sustainable and useable product from the GAW\, a system was developed to convert GAW into usable products\, specifically milk minerals and glucose-galactose syrup (GGS). Past research discovered a new process\, effectivity of converting GAW into GGS\, however the application of this syrup has been limited.  \nThe objective of this research is to fully characterize the physical\, and function properties of GGS as well as characterizing the functionality of the syrup in several diverse food applications.  \nGGS was characterized for its physical and functional properties\, namely boiling point elevation\, freezing point depression and browning\, and rheological behavior. So far\, his study found that GGS increased freezing point depression and increased browning compared to the controls of sucrose and 42 DE corn syrup. It was also found that GGS had a lower viscosity than solutions of sucrose and 42 DE corn syrup\, standardized to the same solids content.  \nGGS was also characterized for its ability to partially replace\, at 40 and 80% molar replacement of sucrose in angel food cake\, gummies and caramel as well as partially replace\, 40 and 80%\, corn syrup in gummies and caramel. At this point\, the study has found that partial corn syrup replacement with GGS decreases water activity in both gummies and caramel and increased the rate of crystallization in gummies. 
URL:https://foodsci.wisc.edu/event/seminar-presentation-3/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240318T113000
DTEND;TZID=America/New_York:20240318T130000
DTSTAMP:20260528T155014
CREATED:20240313T120150Z
LAST-MODIFIED:20240313T120150Z
UID:10000418-1710761400-1710766800@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 \n  \nThis seminar will be presented by Damielle Hieber. \n  \nABSTRACT \nFreeze dried candy is a trend that is growing in popularity. It’s often sold through cottage certified sellers at markets or online sales. Freeze dried fruits and vegetables also exist\, but candy exhibits a large change in expansion and texture that is not found in fruits and vegetables. Currently they aren’t commercially sold\, likely due to the fragile nature of the candy and expense of freeze dryers. However\, individuals are processing commercial candies such as taffy and Skittles in a home freeze dryer or vacuum oven and selling the resulting candies. Due to the newness of the technique application\, there is a literature gap on what this processing does to candy. Preliminary understanding shows us that freeze dried candy isn’t freeze dried at all\, but vacuum oven puffed. This is due to the lack of freezable water present in candy. The biggest mystery of freeze dried candy is why it expands in the freeze dryer or vacuum oven. Our work looks at various commercial candies and classifies their types of expansion according to candy type. After finding a wide range of expansion and textural changes\, a simple candy system was proposed to study glass transition\, water content\, and air size and distribution. The research extends into a study that examines the physio-chemical attributes of the candies and compares them to the expansion.
URL:https://foodsci.wisc.edu/event/seminar-presentation-2/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20240311T163000
DTEND;TZID=America/Chicago:20240311T173000
DTSTAMP:20260528T155014
CREATED:20240206T191057Z
LAST-MODIFIED:20240310T233937Z
UID:10000350-1710174600-1710178200@foodsci.wisc.edu
SUMMARY:Food Science Club
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/food-science-club-3/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240311T113000
DTEND;TZID=America/New_York:20240311T130000
DTSTAMP:20260528T155014
CREATED:20240311T162939Z
LAST-MODIFIED:20240311T162939Z
UID:10000412-1710156600-1710162000@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 Elaine Lipkin\, and is entitled: Rheological characterization of thickened beverages in dysphagia treatment \n\nABSTRACT \nDysphagia\, an inability to swallow\, impacts up to 60% of Americans in institutional care and is a risk factor for dehydration\, malnutrition\, and pneumonia. Thickened beverages are used for dysphagia treatment because they increase the duration and efficiency of swallowing. Hydrocolloids\, most commonly xanthan gum and modified starch\, are used to increase beverage viscosity. Clinical definitions use shear rheology to characterize thickened beverage consistency\, but recent studies revealed that shear rheology has little impact on the safety of the swallow. We hypothesize that extensional viscosity describes a unique rheological response behavior with greater physiological significance to pharyngeal forces during swallowing. To better understand the relation between shear and extensional viscosity (and ultimately clinical safety)\, we explored a broad range of hydrocolloids to observe their effects on rheological properties. This study evaluated 12 hydrocolloids formulated at varied concentrations to achieve a shear viscosity of 300 cP at a shear rate of 30 s-1\, representing a mildly thick beverage. Shear rheological tests were conducted to reveal shear thinning behavior and to ensure beverages met requirements for “mildly thick” classification. Extensional rheology was measured using a capillary break-up method to determine viscosity under extensional forces. Results show fluids with consistent shear viscosity display a range of extensional viscosity behaviors\, including variation in break-up time as well as extensional viscosity. Findings from this study phase will inform the selection of hydrocolloids that represent a diverse range of rheological behaviors for further clinical assessment.
URL:https://foodsci.wisc.edu/event/seminar-presentation/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20240311T100000
DTEND;TZID=America/Chicago:20240311T110000
DTSTAMP:20260528T155014
CREATED:20240206T191057Z
LAST-MODIFIED:20240310T233937Z
UID:10000349-1710151200-1710154800@foodsci.wisc.edu
SUMMARY:External Comm. Mtng
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/external-comm-mtng-2/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20240305T083000
DTEND;TZID=America/Chicago:20240305T093000
DTSTAMP:20260528T155014
CREATED:20240206T191057Z
LAST-MODIFIED:20240304T225436Z
UID:10000348-1709627400-1709631000@foodsci.wisc.edu
SUMMARY:JEDI Mtng
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/jedi-mtng/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20240301T153000
DTEND;TZID=America/Chicago:20240301T170000
DTSTAMP:20260528T155014
CREATED:20240206T191057Z
LAST-MODIFIED:20240301T224054Z
UID:10000347-1709307000-1709312400@foodsci.wisc.edu
SUMMARY:Undergrad Program Committee
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/undergrad-program-committee/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240301T150000
DTEND;TZID=America/New_York:20240301T163000
DTSTAMP:20260528T155014
CREATED:20240206T170317Z
LAST-MODIFIED:20240206T170317Z
UID:10000311-1709305200-1709310600@foodsci.wisc.edu
SUMMARY:Ambassador Mtng
DESCRIPTION:Rm 201\, Babcock Hall
URL:https://foodsci.wisc.edu/event/ambassador-mtng-2/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20240301T090000
DTEND;TZID=America/Chicago:20240301T103000
DTSTAMP:20260528T155014
CREATED:20240206T191057Z
LAST-MODIFIED:20240229T222616Z
UID:10000346-1709283600-1709289000@foodsci.wisc.edu
SUMMARY:Graduate Program Committee Mtng
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/graduate-program-committee-mtng-2/
LOCATION:WI
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Chicago:20240212T163000
DTEND;TZID=America/Chicago:20240212T173000
DTSTAMP:20260528T155014
CREATED:20240206T191056Z
LAST-MODIFIED:20240212T192414Z
UID:10000344-1707755400-1707759000@foodsci.wisc.edu
SUMMARY:Food Science Club
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/food-science-club-2/
LOCATION:WI
END:VEVENT
END:VCALENDAR