Tag Food science
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.
Vet Medicine launches a new approach to E. coli food safety
Infection by Eschericia.coli O157:H7 from undercooked cattle meat proves deadly to about 60 people in the U.S. each year. While testing is available to detect the presence of the bacterium in raw meat, researchers at the University of Wisconsin–Madison would prefer to address the problem before the meat is sent to market.
Curiosities: Why do apple slices turn brown?
The moment a knife slices through apple—spilling the contents of apple cells along the surface of the cut, and allowing everything to mix—a reaction begins.
Ice creamier: ‘Edible antifreeze’ puts the smooth in smoothie
It's Friday night, and the movie's already spinning in the DVD player. You run to the kitchen to grab a gallon of ice cream and a spoon, but you find the tub nearly empty.
Notable graduates: Leann Barden — Research leads to help for dysphagia sufferers
UW-Madison food science graduate Leann Barden made a commitment to the field when she began researching and developing beverages suitable for people diagnosed with dysphagia, a swallowing disorder that affects nearly 18 million adults and children and is currently the sixth leading cause of death in the United States.
The Science of Cheese
UW-Madison cheese researcher Carol Chen explains the physics, chemistry and biology of cheese on Sicentific American’s Science Talk podcast.
As Halloween approaches, a food scientist muses on the coming ‘candy season’
In anticipation of the candy season — those sugar-packed months stretching from Halloween through Easter, marked by a succession of candy corn, chocolate turkeys, ribbon candy, candy hearts and chocolate eggs — UW–Madison food scientist Rich Hartel answers some questions about candy and the candy business.
Research aims to make it easier to serve local produce as classroom snacks
Wisconsin Homegrown Lunch, a partnership between a UW–Madison center and a local nonprofit organization, is working to introduce locally grown products into elementary schools around the area.