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Tag Food science

Study reveals new options for people with PKU

March 30, 2009

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.

Curiosities: Why do apple slices turn brown?

October 20, 2008

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.

Notable graduates: Leann Barden — Research leads to help for dysphagia sufferers

May 13, 2008

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

November 21, 2007

UW-Madison cheese researcher Carol Chen explains the physics, chemistry and biology of cheese on Sicentific American’s Science Talk podcast.