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X-ORIGINAL-URL:https://foodsci.wisc.edu
X-WR-CALDESC:Events for Food Science
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DTSTART;TZID=America/New_York:20260330T080000
DTEND;TZID=America/New_York:20260403T170000
DTSTAMP:20260528T131100
CREATED:20250804T182119Z
LAST-MODIFIED:20250804T182119Z
UID:10000630-1774857600-1775235600@foodsci.wisc.edu
SUMMARY:Candy Basics
DESCRIPTION:What is Candy Basics?\nThe 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. \nWho should attend?\nCandy 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. \nInternational 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
URL:https://foodsci.wisc.edu/event/candy-basics/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
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DTSTART;TZID=America/New_York:20260406T120000
DTEND;TZID=America/New_York:20260406T130000
DTSTAMP:20260528T131100
CREATED:20260406T132323Z
LAST-MODIFIED:20260406T132405Z
UID:10000668-1775476800-1775480400@foodsci.wisc.edu
SUMMARY:Seminar Presentation
DESCRIPTION:Please join us for seminar today at noon presented by John Larsen entitled “Strategies to Inhibit the Formation of Biogenic Amines in Ripened Cheeses”  \nTime: 12:05-12:55 \nLocation: Room 205\, Babcock Hall  \nABSTRACT \nBiogenic 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.
URL:https://foodsci.wisc.edu/event/seminar-presentation-21/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
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DTSTART;TZID=America/New_York:20260408T083000
DTEND;TZID=America/New_York:20260408T100000
DTSTAMP:20260528T131100
CREATED:20250213T145926Z
LAST-MODIFIED:20250213T145926Z
UID:10000562-1775637000-1775642400@foodsci.wisc.edu
SUMMARY:Faculty/Staff Meeting
DESCRIPTION:
URL:https://foodsci.wisc.edu/event/faculty-staff-meeting/2026-04-08/
LOCATION:Babcock Hall\, 1605 Linden Drive\, Madison\, WI\, 53706\, United States
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