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Tag Food science

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.