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 […]
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How Waste Becomes a Resource
How Waste Becomes a Resource Using fermentation and genomics, Victor Ujor helps microorganisms turn what’s useless into something useful. Victor Ujor, an assistant professor in the Department of Food Science, […]
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Spring 2024 Newsletter
Greetings from the Chair Dear Food Science Alumni, Family and Friends, I am thrilled to share the outstanding achievements of our faculty, staff, and students who consistently demonstrate excellence in […]
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Food Science 330
Food Science 330: Dairy Products Evaluation This 1-credit course is an introduction to sensory analysis of dairy and dairy-alternative products. Individual skill building to evaluate products such as vanilla ice […]