Cameron Wicks, a PhD student in the University of Wisconsin–Madison’s Department of Food Science, is working on a new technology that adds naturally occurring compounds to ice cream to prevent it from wreaking summertime havoc.
News stories about meatpacking workers succumbing to COVID-19 and meat shortages at grocery stores have caused some consumers to worry that the meat supply chain is about to collapse. Not quite, says Andrew Stevens, assistant professor of agricultural and applied economics.
“If you go to the store and buy a beet, or you order a beet dish in a restaurant, it’s almost certain to have its origin here in our program, which is cool,” says Irwin Goldman.
If you have a protein that needs a bit of self-improvement, Damodaran may be your guru. An expert in soy and milk protein, he’s invented soy-based glues and plant-based absorbents for industrial cleanups and diapers.
A Sheboygan strain of yeast is being tried in both bread and beer, through the work of UW-Madison and its industry partners. One question to be answered: How does it taste?
New UW-Madison research indicates that ongoing consumption of yogurt may have a general anti-inflammatory effect.
The latest release from Campus Craft Brewery – a partnership between UW–Madison’s Department of Food Science and Wisconsin Brewing Company (WBC) – is a classic German-style lager mixed with a Wisconsin-made grapefruit soda. It is made in the radler style, often called a shandy.
Batch freezer short course participants come from all over to learn how to flavor ice cream from scratch, artisanal-style and using safe manufacturing practices.
Nineteen Wisconsin wineries presented 93 wines at the first annual “Wine is Wisconsin” competition on the UW-Madison campus on Monday.
MEDIA ADVISORY 08/03/17 Eighteen Wisconsin wineries will present 85 wines for judging at the first annual Wine Is Wisconsin on campus on Aug. 7. The wines, made from grapes, honey and such fruits as cherries and cranberries, will be judged by eight food writers, restaurateurs, wine experts and retailers. The goal, says organizer Nick Smith …
A University of Wisconsin-Madison group that discovered a way to improve survival in fish farms has begun to unravel the mechanism behind their unexpected finding.
An Irish-based food company with a North American headquarters in Beloit highlights the key role of food science in the Wisconsin economy, and the broad contributions of UW-Madison expertise to Wisconsin’s giant agriculture and food industries.
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.
Listeria makes about 1,600 Americans sick each year — a relatively small number, but a group heavy on newborn babies and older adults with undeveloped or weak immune systems.
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, the Center for Dairy Research. And yet when milk is converted into cheese, science only takes you so far, says Tom Dahmen, a second-generation cheesemaker who directs the Chula Vista …
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.