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…
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Squeakiness of Cheese
CALS graduate student Maggie Becher researches the squeakiness of cheese Original article published here. Sound is a very important sensory experience when eating different food…
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2024 ADSA Fellow
Food Science Chair is 2024 ADSA Fellow The American Dairy Science Association (ADSA) has named Professor and Chair of Food Science, Scott Rankin, as the…