Tag Food science

UW Changes Lives: Professor pushes the humble beet in new directions

April 5, 2019

“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.

He professes protein: Srinivasan Damodaran has thoughts for food

February 14, 2019

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.

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

May 23, 2018

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

May 14, 2018

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

May 2, 2018

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

January 29, 2018

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

August 8, 2017

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

August 3, 2017

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

June 12, 2017

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

May 26, 2017

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”

April 27, 2017

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

April 13, 2017

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

April 6, 2017

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

January 20, 2017

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

November 28, 2016

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

October 4, 2016

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

May 9, 2016

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