Keeping Up with Food Science
Archived posts regarding Food Science content.
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New Certificate in Fermented Foods and Beverages
The Department of Food Science recently published a new certificate in fermented food and beverages. The certificate, open to all UW-Madison undergraduate students, provides an opportunity for students to develop their skills and knowledge in the science, production and marketing of fermented food and beverages. Beginning in fall 2024 semester, students can enroll in the…
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Is Frozen Yogurt Better for You Than Ice Cream?
By Alice Callahan, The New York Times Q: I eat frozen yogurt regularly, assuming it’s better for me than ice cream. Is it? Since frozen yogurt took off in the 1970s, it has been pitched as a healthier alternative to ice cream. In TCBY advertisements from the 1990s, their low-calorie, nonfat version was said to have “all of…
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Research Explore Potential Of Lactose-Free Ice Cream
By Pam Jahnke and Bob Bosold Ice cream is a staple of the Wisconsin experience, but for the millions of Americans who struggle with lactose intolerance, it has long been a treat enjoyed with hesitation or avoided entirely. A new collaborative study between researchers at UW-Madison and UW-River Falls is looking to change that by…
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IMPACT Newsletter, Spring 2026
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 some anxious students that are all indications of another academic year. As we reflect on the achievements and challenges of the past year, I hold both optimism and a sense…