Tag Food science
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.
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.
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.
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.
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…
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…
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…
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.
Study reveals new options for people with PKU
For people with the genetic condition known as phenylketonuria (PKU), diet is a constant struggle. They can eat virtually no protein, and instead get their daily dose of this key macronutrient by drinking a bitter-tasting formula of amino acids. Yet drink it they must; deviating from this strict dietary regimen puts them at risk of developing permanent neurological damage.