Tag Food science
A beer brewed by students in a UW–Madison food science class was chosen by a panel of brewing experts to be served at Memorial Union starting April 28.
A University of Wisconsin–Madison professor is looking to probiotics as a way to sneak in antibiotic-free treatment for Clostridium difficile, or C. diff, a resilient gastrointestinal pathogen.
It's still ice cream, but it's so much more. UW Athletics has teamed up with the Babcock Dairy Plant on campus to add and subtract ingredients to produce a variety with performance and recovery benefits for student-athletes — and all the flavor of real ice cream.
Wisconsin cheese is at least as old as the state. The University of Wisconsin–Madison has one of the world’s great institutions of dairy food science, …
James Steele’s new company, Lactic Solutions, is advancing a judo-like remedy: using genetic engineering to transform enemy into friend.
Media representatives are invited to an open house to learn more about the University of Wisconsin–Madison Department of Food Science’s expanding educational partnership with members of Wisconsin’s wine industry, including Wollersheim Winery, the Wisconsin Winery Association and the Wisconsin Grape Growers Association.
The crop's full genetic code was just deciphered by a team of researchers led by UW–Madison horticulture professor and geneticist Phil Simon.