Tag Food science
UW-Madison’s first enologist will aid wine and cider industry in Wisconsin
Wisconsin is known for fermentation, like its cheese, craft beer and pickles. But it's also been working to add even more to that blossoming list: wine and cider. The Badger State's 110 wineries and commercial cider makers now have a new resource to help them compete: Nick Smith. Read More
Badger duo experiences an amazing summer on ‘The Amazing Race’
Amy DeJong and Maya Warren had a truly epic summer, but they can't tell you about it. Read More
UW students hope to “wok” and paddle to national food contest victories
One team of UW–Madison food science students hopes to "wok" away with a victory, while the other aims to cruise via canoe, as they compete for top honors in two national collegiate food product development competitions held June 21-23 during the Institute of Food Technologists Annual Meeting and Food Expo in New Orleans. Read More
Tasty Solution: Better beverages for people who have trouble swallowing
After having a stroke in 2008, Jan Blume lost the ability to swallow for two full years. As she slowly regained that vital function, she faced a new challenge: drinking the thickened beverages that are recommended for people with swallowing problems, or dysphagia. She found the drinks almost intolerable. Read More
Researchers look to natural sources for organic meat preservatives
When Jeff Sindelar talks about the ingredients he's working with, you'd think he was making juice. Not quite. He's adding things like cranberry concentrate, cherry powder, lemon extract and celery powder to meat. Read More
UW food science students to serve up gluten-free chocolate waffle
When you hear "gluten-free," great flavor and texture may not be the first things that come to mind. But a new gluten-free raspberry-filled chocolate waffle developed by a team of University of Wisconsin–Madison food science students could change that. Read More
Student teams find winning recipe in national food competitions
The UW–Madison food science club has three new awards to add to its trophy case after spending this past week at the Institute for Food Technologists annual meeting in Las Vegas. The club fielded two teams in a Disney-sponsored collegiate food product development competition, and won first and second place for their innovative, healthy, kid-friendly products. Read More
Three UW–Madison student teams to compete in national food competitions
When 18 UW–Madison food science students head to Las Vegas later this month, they'll be packing some delicious luggage: samples of a fruit smoothie, a PB&J popsicle and a cranberry-filled pretzel snack they painstakingly developed during the past academic year. Read More
Global commission delivers food security policy recommendations
A new report published by an independent global commission of eminent scientists states that the world's food system needs an immediate transformation to meet current and future threats to food security and environmental sustainability. Read More
UW study finds that larger dairy farms tend to have better milk quality
Wisconsin's larger dairy operations tended to fare better than the state's small farms in a University of Wisconsin–Madison study of milk quality, although all of the state's farms - both large and small - produced milk that easily met federal food safety guidelines. Read More
UW-Madison students’ fruit drink mix wins first prize in food development contest
Pixie Dust was magic for a team of University of Wisconsin–Madison food science graduate students in New Orleans last weekend. Read More
Three UW–Madison teams will compete in national food product contests this weekend
They spent most of the past year inventing a shelf-stable yogurt truffle, a beverage mix made with real fruit and a tangerine-flavored carbonated dairy beverage drink. Now three teams of University of Wisconsin–Madison students are headed to New Orleans to see how their ideas fare in the final rounds of two national food product development competitions being held at the Institute of Food Technologists (IFT) annual meeting this weekend. Read More
Curiosities: Is it safe to reuse plastic knives and forks?
Single-use kitchen plastics — such things as plastic eating utensils, cups and containers from cottage cheese, sour cream, chip dip, margarine, and milk — are… Read More
Curiosities: Why is it that often foods with the least nutritional content taste the best to people?
It depends on how you define nutrition, says Franco Milani, an assistant professor of food science. The word “nutritious” may mean a food… Read More
Babcock Hall Dairy Store serves up a sweet job
Imagine receiving your undergraduate degree and then immediately being put in charge of an ice cream shop that serves more than 400 customers every day and employs two dozen workers during the peak season. Read More
Curiosities: Are there more food recalls now? Why?
2009 has been a big year for food recalls, largely because salmonella-contaminated dried milk, pistachio nuts and peanut products affected thousands of items in a… Read More
Keeping it local: UW–Madison diners get ‘homegrown’ veggies
A new local food initiative on the University of Wisconsin–Madison campus is starting very close to home. Read More
Nutritious, mouse-eared waffle carries UW–Madison team to food contest finals
It's a challenge that parents face every day: Make healthy food taste good so their kids will actually eat it. A University of Wisconsin–Madison food development team has done just that, and on Monday, June 8, they'll head to Disneyland to showcase their creation before a panel of industry judges. Read More
WAA honors food science professor with Outreach Excellence Award
The Wisconsin Alumni Association (WAA) has selected University of Wisconsin–Madison food science professor Richard Hartel as the 2009 recipient of the Ken and Linda Ciriacks Alumni Outreach Excellence Award. Read More