Babcock Hall

Please join us for seminar Monday November 10 presented by Marian Cromwell entitled “Synthetic Biology Approaches for Overcoming the Roadblocks to Achieving Higher Biobutanol Titers with Clostridium beijerinckii NCIMB…

Please join us for today's presented by Dr. Andrew Akanno entitled "Design of protein-rich thickened beverages for dysphagia foods”.  Time: 12:05-12:55 Location: Room 205, Babcock Hall

Please join us for seminar Monday October 20th. Dr. Beth Fischer from the Wisconsin Alumni Research Foundation (WARF) will give a presentation entitled “I’ve Developed Cool…

The University of Wisconsin-Madison, Frozen Dessert Center (FDC) hosts an annual conference focused on sharing the latest science-based details pertinent to the frozen dessert industry.…

Please join us for today’s seminar presented by Kailey Komnick. Kailey is currently a PhD student in Dr. Bolling’s lab. Kailey received a B.S. in Molecular and…

Brittany Towers Lewis, MS, is an industry food scientist currently working at Kraft-Heinz. She has experience at several companies within food science, and beyond that,…

Please join us for today’s seminar presented by Dr. Jevin Lortie from CALS entitled  “Daunted by Networking? Try the Scientific Method”. His presentation will be based…

What is the Confectionery Technology Course? The two-week Resident Course in Confectionery Technology, also known as Candy School, is designed to instruct technical, production, and…

What is Enhanced Gummies & Jelllies? Enhanced Gummies & Jellies is a three-and-a-half day course which provides an overview of gummy and jelly ingredients and…

Please join us for today’s seminar presented by Tayana Roark  entitled “Producing protein films with biobased plasticizers as a sustainable plastic packaging alternative” Time: 12:05-12:55 Location:…