Food Science

Graduate Program Committee Meeting
2025-04-15 13:00 - 14:00, 2025-03-18 13:00 - 14:00, 2025-02-18 13:00 - 14:00 (America/New_York) | WI

Faculty/Staff Meeting
2025-04-09 08:30 - 10:00, 2025-03-12 08:30 - 10:00, 2025-02-12 08:30 - 10:00 | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States

Justice, Equity, Diversity, & Inclusion Committee
2025-04-07 08:30 - 09:30 | WI

Undergraduate Program Committee Meeting
2025-04-04 15:30 - 16:30, 2025-03-07 15:30 - 16:30, 2025-02-07 15:30 - 16:30, 2024-12-09 15:30 - 16:30, 2024-12-06 15:30 - 16:30 | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States

Weird Science Fair
2025-04-01 12:00 - 14:00 | Steenbock Library, 505 Babcock Drive, Madison, WI, 53706, United States
Take a study break that feeds you and your brain: the first ever Weird Science Fair at Steenbock Library! Open to all of campus.
April 1, 2025. 12pm-2pm in the BioCommons.
Drop in for an afternoon of fun facts, science crafts, and treats! We will be serving free pizza, color-changing lemonade and weird candy. Learn about local research and do hands-on science activities offered by the libraries and campus partners.
Activities include:

Cool bugs with Insect Ambassadors
Polarization art with the Department of Physics
The Hypothermia Challenge with Wisconsin Water Library and Wisconsin Sea Grant
3D Veterinary Models, with McLean Gunderson Model Laboratory, School of Veterinary Medicine
Balloon inflation experiment with WISCIENCE Service with Youth in STEM Outreach
Cheese puffing with Department of Food Science
Mosquito and Tick activities (and internship opportunity) with Midwest Center of Excellence for Vector-Borne Disease
Button making, science trivia, weird patents and specimen jars with Steenbock Library and Patent & Trademark Services

If you have any questions please contact asksel@library.wisc.edu
Sponsored by UW-Madison Libraries and WISCIENCE. Thank you to all the partners listed above!

Seminar Presentation
2025-03-31 12:00 - 13:00 | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States
Please join us for today’s seminar presented by McKenna Helder entitled “Investigating Moisture Migration in Frozen Dessert Systems”
Time: 12:05-12:55
Location: Room 205, Babcock Hall
ABSTRACT
Moisture migration in multi-component food systems occurs due to water activity differences, driving water movement between phases. Governed by thermodynamic and mass transfer principles, this process can lead to desirable or undesirable physical changes in the product. In frozen systems, moisture migration follows similar principles as in unfrozen systems but is further complicated by the presence of an ice phase, which alters water activity at sub-zero temperatures. This study investigates moisture migration in frozen sorbet-inclusion systems, aiming to develop a method for tracking migration over time and understanding its key driving forces. The effects of sorbet formulation, storage temperature, and inclusion type on moisture migration were examined. Results indicate that lowering the sorbet’s freezing point increases moisture migration, while higher viscosity reduces it. Elevated storage temperatures accelerate migration rates, and different inclusions exhibit similar trends and equilibrium moisture levels when stored under the same conditions. Additionally, the discovery of a sucrose-water eutectic in specific sorbet and inclusion combinations is explored as this eutectic acts as a barrier, altering moisture migration patterns. These findings improve our understanding of moisture migration in frozen systems and provide insights for optimizing inclusion stability in frozen desserts.

Seminar Presentation
2025-03-31 12:00 - 13:00 | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States
Please join us for today’s seminar presented by Tianci Li entitled “Phase separation of mixed hydrocolloids in gummy system”
Time: 12:05-12:55
Location: Room 205, Babcock Hall
ABSTRACT
The growing consumer demand for healthy candies and gummies has presented manufacturers with both opportunities and challenges for innovation. Gelatin derived from animals holds a significant market share in the gummy and jelly industry, which indicates a need for the development of higher-quality vegan/plant-based alternatives. Since blended hydrocolloids are believed to have synergistic effects on gel strength or to produce gel textures intermediate to those of individual hydrocolloids, the use of multiple gelling agents has become more common in modern products. In complex systems, phase separation is more likely to occur due to limited thermodynamic compatibility between molecules. Phase separation refers to the phenomenon in which a homogeneous solution containing mixed biopolymers de-mixes into liquid phases with differing polymer concentrations in each phase. This study aims to investigate the interactions among three different hydrocolloids—starch, high-methoxyl pectin, and agarose—in a high-viscosity gummy system, and how various factors influence phase separation and the final gel properties.

Seminar Presentation
2025-03-31 12:00 - 13:00 | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States
Please join us for today’s seminar presented by Sanjana Sawant entitled “Complexation of Soy Protein Fibrils and Ionic Polysaccharides”
Time: 12:05-12:55
Location: Room 205, Babcock Hall
ABSTRACT
Protein amyloid fibrils exhibit excellent functional properties due to their unique structural features. However, their application in food matrices is significantly limited by their instability at pH values above 2. This study explores the complexation of soy protein fibrils with gellan gum (anionic) and chitosan (cationic) as a strategy to prevent pH-induced degradation of fibrillar structure and function. It was observed that pH adjustment from 2 to 4 and 7, can cause irreversible fibril damage due to aggregation, particularly when passing through the isoelectric point. Among all polysaccharide-pH combinations, chitosan complexation proved most effective in preserving fibril integrity at pH 4. Atomic force microscopy showed the presence of fibrils alongside some aggregates and FTIR analysis further confirmed that chitosan best preserved the fibrils’ β-sheet structure. Rapid Visco analysis revealed that the gelling properties of the fibrils were retained, and the suspensions showed excellent phase stability at pH 4 in the presence of chitosan. Overall, this work provides valuable insights into strategies for mitigating pH-induced fibril degradation, expanding the potential applications of protein fibrils in food matrices.
The session will also guide researchers through critical stages of experimental design, data collection, and interpretation. Practical insights will be shared on preparing for experiments, structuring research findings, and making informed decisions post-analysis.
Finally, attendees will gain a step-by-step understanding of writing and publishing a research paper, including the role of the first author in shaping a compelling research story. This roadmap will equip researchers with essential skills to effectively communicate their findings and contribute meaningfully to their field.

Candy Basics Course
2025-03-24 - 2025-03-28 | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States
What is the Candy Basics Course?
The one-week Candy Basics course is designed to instruct production, sales, and managerial personnel in candy technology. The course begins with the chemical and functional interactions of ingredients and progresses to lectures on all types of candies taught by industry experts. Participants will also gain hands-on laboratory experience with 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.

Graduate Representative Committee
2025-03-19 12:00 - 13:00 | WI

Seminar Presentation
2025-03-17 12:00 - 13:00 | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States
Please join us for today’s seminar presented by Dr. Kapoor from the Center for Dairy Research entitled “The Research Roadmap: From Reading Papers to Publishing Your Work”

Abstract:
Research is a continuous journey, from exploring existing knowledge to contributing new insights through publications. The Research Roadmap: From Reading Papers to Publishing Your Work provides a structured approach to navigating this process, helping researchers effectively read, analyze, and disseminate their work. Whether you are beginning your research journey or at a later stage, this session will be helpful.
This presentation will begin by discussing the importance of reporting research—how it advances science, fosters collaboration, ensures peer validation, and records knowledge for future generations. Participants will learn strategies to initiate a literature search and identify key components of a research paper to understand theories relevant to their projects.
The session will also guide researchers through critical stages of experimental design, data collection, and interpretation. Practical insights will be shared on preparing for experiments, structuring research findings, and making informed decisions post-analysis.
Finally, attendees will gain a step-by-step understanding of writing and publishing a research paper, including the role of the first author in shaping a compelling research story. This roadmap will equip researchers with essential skills to effectively communicate their findings and contribute meaningfully to their field.

Graduate Representative Meeting
2025-02-19 12:00 - 13:00 | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States

Seminar Presentation
2025-02-17 12:00 - 13:00 | WI
Presented by Jason Pronschinske entitled “Microwave-puffed cheese snacks made from Cheddar cheese”.
ABSTRACT
During heating, most cheeses melt (e.g., Raclette), while some form expanded three-dimensional structures (e.g., bubbles and blisters on a Mozzarella cheese pizza). By manipulating the protein-to-moisture (PN/M) ratio in natural cheese, it could be possible to expand cheese into a shelf-stable puff when heated. Cylinders (9 mm in height × 13 mm diameter) were cut from Cheddar cheese (CC) at 1 wk, 2 wk, 1, 3, and 6 mo of ripening and dried in a Parmesan ripening room to make partially dried cheeses (PDC) with PN/M ratios of 1.5 (31.4% PN, low PN), 2.1 (33.2% PN, medium), and 2.8 (34.5% PN, high). The PDC were puffed in a microwave oven to attain ~0.2 aw. Low PN treatments expanded 228% in volume at 1 wk of ripening, but only 107% after 6 mo of ripening. In contrast, high PN treatments expanded 96% at 1 wk and 72% at 6 mo of ripening. Puffs were compressed using a texture analyzer equipped with an acoustic detector. The number of acoustic peaks (AP) recorded during compression decreased as the PN content of the PDC decreased. Sensory crunchiness (measured on a 15-point quantitative descriptive analysis scale) correlated negatively with AP (r = -0.73; P < 0.05). By reducing the meltability of CC with drying, we demonstrated a novel method to make shelf-stable cheese puffs made solely from natural cheese.

Justice, Equity, Diversity, Inclusion Committee Meeting
2025-02-13 08:30 - 09:30 | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States

Batch Freezer Workshop
2025-01-15 08:00 - 2025-01-17 17:00 | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States
Registration
Register online at dairyfoods.wisc.edu or contact Emma Temme at abels@wisc.edu
The registration fee of $1,400 includes cost of instructional materials & supplies, break & lunch, and registration. Lodging, parking, and other meals are not included
Cancellation policy: applicants may cancel up for 30 days before the course, but are assessed a $500 fee. Substitutions may be made at any time.
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. Bring plenty of spare change of clothes, especially shoes and socks. Disposable aprons, hair & beard nets will be provided. You will be exposed to extreme temperatures, cleaning & sanitizing compounds, lots of water and, of course, ice cream ingredients

Successful Ice Cream Retailing
2025-01-13 08:00 - 2025-01-14 17:00 | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States
Our 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 desert business.
Industry suppliers and sales representatives of frozen dessert business.
Industry suppliers and sales representatives who sell to shop owners.

Registration
Register online at dairyfoods.wisc.edu or contact Emma Temme at abels@wisc.edu
The registration fee of $750 includes cost of instructional materials & supplies, break & lunch, and registration. Lodging, parking and other meals are not included.
Cancellation policy: applicants may cancel up to 30 days before the course, but are assessed a $500 fee. Substitutions may be made at any time.

Graduate Program Committee Meetings
2024-12-17 13:00 - 14:00, 2024-11-19 13:00 - 14:00 | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States

Food Sci Ambassador Meeting
2024-12-13 03:30 - 16:30, 2024-11-15 03:30 - 16:30 | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States

JEDI Committee Meeting
2024-12-10 08:30 - 21:30 | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States

Food Science Club
2024-11-12 16:30 - 17:30 | Babcock Hall, 1605 Linden Drive, Madison, WI, 53706, United States
