Tag Food science

Babcock Dairy Store changes hours

March 11, 2009

The Babcock Hall Dairy Store has expanded its hours and launched a new line of organic, locally roasted coffee. It now features three Babcock Blends created specifically for the store by the Just Coffee Cooperative.

Vet Medicine launches a new approach to E. coli food safety

January 30, 2009

Infection by Eschericia.coli O157:H7 from undercooked cattle meat proves deadly to about 60 people in the U.S. each year. While testing is available to detect the presence of the bacterium in raw meat, researchers at the University of Wisconsin–Madison would prefer to address the problem before the meat is sent to market.

Curiosities: Why do apple slices turn brown?

October 20, 2008

The moment a knife slices through apple—spilling the contents of apple cells along the surface of the cut, and allowing everything to mix—a reaction begins.

Loos Chuck Wagon to make Oct. 1 stop at UW Stock Pavilion

September 29, 2008

To chronicle the journey of America's food, self-styled modern-day cowboy Trent Loos, host of the nationally aired radio program "Loos Tales," tours the country in an authentic chuck wagon.

New book explains food science in easy-to-digest bites

September 11, 2008

Ever wonder how marshmallow Peeps are made? Or why the bacteria known as probiotics are good for you? Or perhaps why a few grains of uncooked rice are sometimes added to salt shakers?

CLA approved as food ingredient

July 25, 2008

On July 24, the U.S. Food and Drug Administration announced its finding that conjugated linoleic acid, known as CLA, is "generally regarded as safe" for use in foods. UW–Madison researchers have studied CLA since the 1970s.

Ice creamier: ‘Edible antifreeze’ puts the smooth in smoothie

July 1, 2008

It's Friday night, and the movie's already spinning in the DVD player. You run to the kitchen to grab a gallon of ice cream and a spoon, but you find the tub nearly empty.

Notable graduates: Leann Barden — Research leads to help for dysphagia sufferers

May 13, 2008

UW-Madison food science graduate Leann Barden made a commitment to the field when she began researching and developing beverages suitable for people diagnosed with dysphagia, a swallowing disorder that affects nearly 18 million adults and children and is currently the sixth leading cause of death in the United States.

The Science of Cheese

November 21, 2007

UW-Madison cheese researcher Carol Chen explains the physics, chemistry and biology of cheese on Sicentific American’s Science Talk podcast.

As Halloween approaches, a food scientist muses on the coming ‘candy season’

October 23, 2007

In anticipation of the candy season — those sugar-packed months stretching from Halloween through Easter, marked by a succession of candy corn, chocolate turkeys, ribbon candy, candy hearts and chocolate eggs — UW–Madison food scientist Rich Hartel answers some questions about candy and the candy business.

Research aims to make it easier to serve local produce as classroom snacks

May 21, 2007

Wisconsin Homegrown Lunch, a partnership between a UW–Madison center and a local nonprofit organization, is working to introduce locally grown products into elementary schools around the area.