
Student Life
Undergraduate Program Extracurriculars
As a Food Science student, you will be part of a diverse and supportive community, meeting others to form long-lasting friendships and learn from each other. In addition, food science students’ clubs and extracurricular activities incorporate professional and social interests. Whether joining the Food Science Club or participating in a Product Development team, our department has many ways for students to become involved.

Food Science Club
The Food Science Club (FSC) is a learning community bring graduate and undergraduate students alike who share a common interest in food science.

Dairy Products Judging Team
Students learn the fundamentals of dairy products’ sensory evaluation while competing with students from other universities.
Here are some additional extracurriculars that our students enjoy.
College Bowl
The College Bowl Competition is a team trivia competition for undergraduate and graduate students hosted annually by the IFT Student Association. The questions cover a variety of food science topics, ranging from the pH of milk (it’s about 6.8) to the name of confections that contain gelatin (those are called gummies) to the first four flavors of Jell-O (raspberry, strawberry, lemon, and orange). A regional competition is held in the spring, and the winner of each region competes in the national competition at the IFT FIRST conference.
The College Bowl is a great way to meet other trivia fans of all grade levels and experiences, learn about food science in a fun way, and travel to nearby universities. Students can join the College Bowl team anytime by contacting a food science club officer and can learn more about the competition on the IFTSA Website.
Product Development Teams
The Product Development Team (PDT) is a group of students that join up to compete in product development competitions hosted by various companies and organizations. Students are tasked with making a new product to fit certain criteria that vary by a prompt. They can access club funds and the Babcock Food Applications Lab to create these products. Undergraduate students of all years will join together to innovate new products and compete against food science programs at other universities!
Students participating in PDT learn how to lead their products, research, and experimentation. Examples include creating manufacturing flow charts and nutritional labels and conducting shelf life studies. Additionally, PDT helps build connections with other food science members like the Babcock faculty, future classmates, upper classmates, and industry professionals/companies. Finally, it allows students to be creative and innovative in their projects!
Madison Highlights
She packed her seven versalia, put her initial into the belt and made herself on the way. When she reached the first hills of the Italic Mountains, she had a last view back on the skyline of her hometown Bookmarksgrove, the headline of Alphabet Village and the subline of her own road, the Line Lane.
What We’ve Been Up To
Check out the newly designed website for the Department of Food Science! 🥳🎉
https://foodsci.wisc.edu/

Check out the newly designed website for the Department of Food Science! 🥳🎉
https://foodsci.wisc.edu/
Molson Coors is providing a research award for undergraduate students interested in fermentation and brewing science. Check out the flyer below for more information on requirements and how to apply!
https://foodsci.wisc.edu/assets/2023%20Summer%20Internship-Diversity%20in%20Brewing.pdf

Molson Coors is providing a research award for undergraduate students interested in fermentation and brewing science. Check out the flyer below for more information on requirements and how to apply!
https://foodsci.wisc.edu/assets/2023%20Summer%20Internship-Diversity%20in%20Brewing.pdf
UW Madison food scientists Laura M. Alexander and Jan-Peter van Pijkeren have published their research on the use of vaccines and bacteria-derived therapies in preventing illness. Check out their great work linked below!
https://www.cell.com/trends/microbiology/fulltext/S0966-842X(22)00249-9#%20

UW Madison food scientists Laura M. Alexander and Jan-Peter van Pijkeren have published their research on the use of vaccines and bacteria-derived therapies in preventing illness. Check out their great work linked below!
https://www.cell.com/trends/microbiology/fulltext/S0966-842X(22)00249-9#%20
Welcome back, Badgers! The Department of Food Science hopes that you had a great winter break and are ready for the spring semester!❤️🤍

Welcome back, Badgers! The Department of Food Science hopes that you had a great winter break and are ready for the spring semester!❤️🤍
The Department of Food Science wishes you a happy end of finals, happy start of winter break, and of course happy holidays! ☃️ 🍪

The Department of Food Science wishes you a happy end of finals, happy start of winter break, and of course happy holidays! ☃️ 🍪
The Department of Food Science wishes you all a wonderful holiday! Hope you enjoy a great break with great food!! 🍗🥧

The Department of Food Science wishes you all a wonderful holiday! Hope you enjoy a great break with great food!! 🍗🥧
This fall, the Department of Food Science has had the pleasure of welcoming new faculty member, Gulustan Ozturk! 🎉 If you`re interested in learning more about her, check out her profile linked below!
https://ecals.cals.wisc.edu/2022/11/01/new-faculty-profile-gulustan-ozturk/

This fall, the Department of Food Science has had the pleasure of welcoming new faculty member, Gulustan Ozturk! 🎉 If you`re interested in learning more about her, check out her profile linked below!
https://ecals.cals.wisc.edu/2022/11/01/new-faculty-profile-gulustan-ozturk/