News
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…
Cultivating Curiosity: A Taste of Wisconsin’s Perennial Crops April is earth month, which means that the University of Wisconsin-Madison is hosting a two-week even full…
Students leave UW’s Grandparents University with a “credential,” some new knowledge and enthusiasm, and the enduring gift of quality time spent with loved ones. Courses…
The College of Agricultural and Life Sciences honors faculty members who have earned named professorships for their research and scholarly accomplishments. These prestigious awards are…
Written by Renata Solan. From athletes in training to busy people in need of a snack, consumer demand is high for protein-rich, shelf-stable snacks such…
Original article can be found here. Wisconsin is well known across the United States as being “America’s Dairyland,” and that is for good reason. Along…
Madison bakery ahead of the curve as FDA bans Red No. 3 food dye By Kathryn Larson, Spectrum News 1 Original article can be found…
Greetings from the Chair Dear Food Science Alumni and Friends, As the saying goes, change is the only constant, and our department is certainly embracing…
Photo by Michele Purin on Unsplash Gingerbread is a vague term for a category of baked goods, flavored with ginger (obviously), cloves, nutmeg, and cinnamon…
Department of Food Science has joined the new social media site, Bluesky! By: Emily Merlin I woke up one morning with colleagues asking me if…
Making a Snickers bar is a complex science – a candy engineer explains how to build the airy nougat and chewy caramel of this Halloween…
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…
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,…
UW-Madison Food Science College Bowl Champions On August 3rd, 2024, the Institute of Food Technologist (IFT) hosted the 2024 College Bowl Competition in Chicago, Illinois.…
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…
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…
The Plant Protein Innovation Center (PPIC) 5th Research Spotlight Meeting 2024, held on May 21-22 at the Plant Protein Innovation Center, University of Minnesota, proved…
Bringing delight by investigating a no-melt ice cream By Elise Mahon https://www.youtube.com/watch?v=4fRVqG96vFM On a hot summer day, nothing hits the spot quite like ice cream,…
Spring 2024 semester was a titillating adventure for the Food Science Club. They are proud to announce that they were working on a new ice…
Written by Shu Lan Schaut (The Dairy Cardinal) Cans of jellied cranberry sauce are pictured as volunteers with The Open Seat UW Student Food Pantry…