Tag Food science

Wild Wisconsin yeast find their way into bread, beer, and class

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?

Study shows yogurt may dampen chronic inflammation linked to multiple diseases

New UW–Madison research indicates that ongoing consumption of yogurt may have a general anti-inflammatory effect.

Celebration for ‘RE: FRESH Radler,’ latest fruit of UW–WBC brewing partnership, set for May 5

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.

Fantastic frozen fascination: UW–Madison stages one-of-a-kind ice cream workshop

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.

Sparkling wine from Kewaunee best in show at first Wisconsin wine taste-off

Nineteen Wisconsin wineries presented 93 wines at the first annual “Wine is Wisconsin” competition on the UW–Madison campus on Monday.

UW-Madison hosting statewide wine competition Aug. 7

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…

Like valium for fish? UW–Madison discovery aims to solve stress in fish farms

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.

UW expertise a secret ingredient at Kerry’s R&D center in Beloit

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.

Fermenting a winner: Class brews up “Red Arrow American Pale Ale”

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.

Antibiotic alternatives, delivered by friendly microbes

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.

Athletes’ treat

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.

‘Magic’ plus UW science equals world-champ cheese

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,…

Food scientist aiding fuel ethanol with new engineered bacteria

James Steele’s new company, Lactic Solutions, is advancing a judo-like remedy: using genetic engineering to transform enemy into friend.

UW-Madison food science department to celebrate new wine industry partnership

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.

Carrot genome paints picture of domestication, could help improve crops

The crop's full genetic code was just deciphered by a team of researchers led by UW–Madison horticulture professor and geneticist Phil Simon.