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Keeping Up with Food Science

Archived posts regarding Food Science content.

  • 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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  • Complex Snickers Bar

    Making a Snickers bar is a complex science – a candy engineer explains how to build the airy nougat and chewy caramel of this Halloween favorite Original article here Written […]

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  • Grant Awarded

    Original article here Audrey Girard receives USDA-NIFA funding to develop biobased plasticizers and methods to create edible packaging alternatives Audrey Girard, assistant professor of food science, received USDA-NIFA funding for […]

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  • Sugar Central

    Complete article can be found here. By Preston Schmitt ’14 Nearly all UW–Madison alumni share a taste for Babcock ice cream. Since opening in 1951, the Babcock Dairy Plant has produced the […]

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