IMPACT Newsletter, Spring 2025

Greetings from the Chair

Dear Food Science Colleagues, Alumni and Friends,

Each day that passes here, I note the warming weather, lengthening daylight hours and the anxious students – all indications of the end of another academic year. As we reflect on the achievements and challenges of the past year, I hold both optimism and a sense of realism about the path ahead for our Department of Food Science. Despite facing funding uncertainties, notable with recent developments affecting nearly every granting agency, our department preserves with resilience and dedication.

Our faculty and staff have continued to excel in research, teaching, and outreach programming with impactful outcomes on each front. From groundbreaking studies on dietary impacts to innovative outreach programs, our commitment to advancing the science of food remains strong.

In the face of financial challenges, we have also found opportunities for growth and collaboration paving the way for new avenues of and approaches to funding our research engine and continuing support of impactful instruction. These collaborations, notably our developing merger with the Nutritional Sciences department, not only stabilize our research capabilities but also enrich our educational programs, providing students with novel opportunities to learn and grow.

Looking forward, we acknowledge the realities of navigating funding turmoil and growing budgetary constraints, but we are confident in our ability to adapt and thrive. Together we will continue to foster a supportive environment where excellence flourishes, ensuring that our department remains at the forefront of discovery and instruction.

Thank you for your continued dedication and commitment to our shared mission. With your continued support, I am confident that we will overcome current challenges and achieve even greater successes in the future. Please stay in touch and enjoy the content of this newsletter.

Warm regards,

Scott Rankin

Creativity Update

Earth Fest

Cultivating Curiosity: A Taste of Wisconsin’s Perennial Crops

April is earth month, which means the University hosted a two-week event full of workshops and lectures for people in and around the community to visit, for free. Earth Fest brings together all things environment and sustainability and unites our campus over the one resource and interest we all share: our earth.

This course, hosted by the Department of Food Science, Department of Plant and Agroecosystem Sciences, and the Savanna Institute, taught attendees about perennial food crops grown in Wisconsin for food, sustainability, and health. There were free samples for folks to try, like hazelnuts, honeyberry, elderberry, aronia berry, black currant, and Kernza.

Opportunity

Sustainable Food Security: Health for Our Communities

The Department of Food Science recently launched a new course regarding sustainable food security. This course explores diet-related diseases in the United States and their disproportionate effect on Black Indigenous and People of Color (BIPOC) and other underserved or vulnerable populations.

The primary goal of this course is to introduce students to the systems around them that indirectly/directly impacts their health, the health of different populations, and the health of BIPOC and other underserved populations. Students will appreciate diversity in culture, environment, ethnicity, race, etcetera, by the end of the course.

Graduate Representative Committee (GRC)

A year ago, a group of Food Science graduate students came together to with the idea of creating a committee that would “enhance student resources, facilitate knowledge-sharing, and build a stronger sense of community.”

The resulting Graduate Representative Committee (GRC) includes at least one representative from each Food Science Lab and meets monthly to discuss initiatives around orientation, mentorship, communication, and community building.

Over the past year, the GRC has organized a variety of well-attended social events aimed at fostering a more inclusive and connected graduate student experience. Highlights include a Halloween costume party, a cozy winter Hot Chocolate Social, and monthly Coffee & Bagels mornings that bring students together in a casual, welcoming setting.

Community

Research Spotlight

Soft, Chewy, Filling: UW Researchers Are Perfecting the Protein Bar (Sloan, 2025)

Researchers at the University of Wisconsin–Madison have been studying the shelf life of protein bars, which are popular snacks for athletes and busy individuals. The demand for protein bars, valued at $8.9 billion in 2023, is expected to grow, but not all bars maintain their texture and quality over time. Some protein bars become hard and unappealing after being stored for long periods.

The study, published in the Journal of Food Science, investigates why some protein bars last longer while others deteriorate. Protein bars use various protein sources such as animal-based (e.g., eggs, whey) and plant-based (e.g., soy, peas, rice). Differences in protein types affect the texture and shelf life, with plant proteins being less studied in terms of storage.

The research, led by Audrey Girard and in collaboration with Michael Sussman’s lab, looked at how biochemical changes during preparation and storage impact shelf life. They found that water loss, oxidation of oils and fats, and protein aggregation contribute to the hardening of protein bars. Bars made from whey and pea proteins were more prone to oxidation and aggregation compared to rice protein bars, which were more stable due to their less soluble nature and stronger disulfide bonds.

The team suggests that adding antioxidants could improve the shelf life of protein bars. This research could have broader implications for other food products, helping improve the storage of baked goods, dried meats, and meat alternatives.

This research was funded in part by the Wisconsin Alumni Research Foundation (Grant BIR-9512577) and the Susan and Chris Salm Foundation (Grant S10RR13790).

Instructor Spotlight

Jan-Peter (JP) van Pijkeren, Associate Professor of Food Science

Research Area

Working at the interface of industry and medicine, focusing on the gut symbiont species Limosilactobacillus reuteri, for which select strains have demonstrated health-promoting, i.e., probiotic, properties. The ultimate goal of our research program is to leverage knowledge on probiotic mechanisms toward the development of next-generation probiotics, i.e., microbial therapeutics.

Student Internships

Will Roder

As the 2024 Jacob Leinenkugel Diversity in Brewing Award winner, food science and fermented foods and beverages student Will Roder had the opportunity to intern with Leinenkugel’s during the summer of 2024. Hear about his real-world experience with the brewing industry and his future plans to someday become a brewer himself at https://lnkd.in/eR7xsUAn.

Alayna Borgwardt

Last Summer, Alayna Borgwardt, a Food Science Junior, had the opportunity to work as a research and development intern at Tree House Foods in the refrigerated dough department.

Tree House Foods, located in South Beloit, IL is a leading private brands snacking and beverage manufacturer in North America. They produce a variety of products from crackers, refrigerated dough, broths and stocks, coffee, candy and more.

During her time there, Alayna was working on a cookie dough formulation, where she was able to experiment with different ingredients and observe sensory and visual changes.

This summer, she will be interning with Sargento Cheese and she says, “I am excited to see how the product development process works in the dairy industry!”

Student Spotlight

Elsie Hyppa

Year: Junior

Hometown: Cook, Minnesota

Why Food Science?

I chose food science because our coursework and labs have direct applications in the real-world, making content much easier to understand.

What is your Major and/or certificate?

I am getting a Food Science degree with certificates in Sustainability and Fermentation

Favorite Class?

Food Microbiology Laboratory (FOODSCI 324)

Becca Goodman

Year: 2nd Year MS Student

Hometown: Bloomington, Minnesota

Why Food Science?

I am interested in the innovation work for Voyage Foods, which include cacao-free chocolate.

What’s your Lab and Research?

I’m in the Ozturk Lab, and I’m researching how processing parameters affects whey protein phospholipid concentrate, an underutilized, nutrient-rich byproduct of whey protein isolate production

Celebration

Congratulations!

Food Science welcomes Mack Hansen, our Confectionery Outreach Program Manager! Mack is originally from Green Bay, WI and an alum from UW-Madison (Food Science, 2017). Furthermore, she earned a PhD in Food Science from University College Cork, Ireland in 2021.

After finishing her education, Mack worked with Tate & Lyle as a scientist on their Global Applications Team, then moved onto working for their confectionery products.

Madison is one of Mack’s favorite cities for many reasons: the community, entertainment & sports, dining & bars, and UW are just a few. She loves playing pickleball and just secured a spot in the local league. We’re thrilled to have you on the Food Science team, Mack!

Congratulations!

On Thursday, February 27, 2025, the College of Agriculture and Life Sciences hosted their Investiture Ceremony. This ceremony recognizes faculty members who have earned name professorships for their research and scholarly accomplishments. This award is the highest faculty honor bestowed by the college and are made possible by the generosity of our donors.

The Department of Food Science is proud to announce that assistant professor Tu-Anh Huynh was awarded the Fritz Friday Chair in Vegetable Processing Research.

The chair was established by Fritz Friday (BS’55), owner and CEO of the Friday Canning Corporation in New Richmond, Wisconsin, to support a CALS faculty member who demonstrates outstanding research and service in vegetable processing. Huynh’s research focuses on the foodborne pathogen Listeria monocytogenes, which is the leading cause of foodborne illness mortality. She investigates the mechanisms of Listeria with resident microbiota, and develops natural antimicrobials for food safety applications.

Collegiate Dairy Products Evaluation Contest

Congratulations Food Science PhD Student Elaine Lipkin who had an outstanding performance at the Collegiate Dairy Product Evaluation Contest (CDPEC). She won three 1st place awards (in butter, ice cream, and yogurt) along with a 3rd place in milk. Elaine finished 2nd overall across all products.

As a team, the Food Science undergraduates, Sylvia Lewis, Sally Shin, and Howard Ling secured 3rd place in cheddar. They finished 6th overall across all products.

Class of 2025

Congratulations to our Food Science graduating class of 2025! The Department of Food Science wishes these students the best in their next endeavors, and we are proud to see how much they have grown over the years.

Commencement was held on Saturday, May 10th, 2025 at Camp Randall Stadium where these students were able to celebrate their achievements and a red diploma folder.

The same morning, these students were invited to a “Senior Breakfast.” A celebration and a goodbye to staff, faculty and students. Memories were shared over plates of pastries, bagels and sweet treats.

Congratulations to Lindsey Berg, Mason Bielen, Zane Brinnington, Rachel Brunner, Payton Gladem, Dereck Guan, Stephanie Kowalski, Connor Mills, Alyssa Nielsen, Will Roder, Kenneth Sutedjo, and Jacob Wegner.