Tag: Food Science
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Posted on September 11, 2018
Celebration marks launch of Babcock Hall construction project, honors partners
On Friday, Sept. 7, the University of Wisconsin–Madison College of Agricultural and Life Sciences hosted a celebration to mark the launch of a major construction […]
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Posted on August 31, 2018
Food safety when canning tomatoes – Audio
/RSS FeedThis podcast was originally published in September 2012. Barb Ingham, Professor Department of Food Science UW-Madison College of Agricultural and Life Sciences bhingham@wisc.edu (608) 263-7383 […]
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Posted on August 10, 2018
Fruits and vegetables – healthy many ways! – Audio
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Barb Ingham, UW-Extension food scientist Department of Food Science UW-Madison College of Agricultural and Life Sciences bhingham@wisc.edu (608) 263-7383 Total time – 3:03 0:14 – […]
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Posted on July 30, 2018
Summertime food safety – Audio
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Barb Ingham, UW-Extension food scientist Department of Food Science UW-Madison College of Agricultural and Life Sciences bhingham@wisc.edu (608) 263-7383 3:07 – Total time 0:13 – […]
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Posted on June 25, 2018
Tips for keeping your family safe from foodborne illnesses – Audio
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Barb Ingham, UW-Extension food scientist Department of Food Science UW-Madison College of Agricultural and Life Sciences bhingham@wisc.edu (608) 263-7383 3:00 – Total time 0:13 – […]
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Posted on June 19, 2018
UW–Madison bids farewell to humble but storied Science House
The house at 1645 Linden Drive is unassuming. White paint has worn away from its aged wood siding, and ivy has overgrown its nameplate. After […]
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Posted on May 24, 2018
Wild Wisconsin yeast find their way into bread, beer and class
Your next bite of local bread or gulp of Madison beer might just have a little piece of Sheboygan in it. Sheboygan yeast, anyway. That […]
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Posted on May 14, 2018
Study shows yogurt may dampen chronic inflammation linked to multiple diseases
Inflammation can be good. It’s part of the body’s innate immune system, our first line of defense against illness and injury. However, if the inflammatory […]
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Posted on April 11, 2018
Fermentation education: A new certificate program gives students a competitive edge in a burgeoning market
As the one and only enologist, or wine scientist, on the UW–Madison campus, a large part of Nick Smith’s job is guiding a group of hopeful […]
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Posted on March 12, 2018
Quite a mouthful: Mexican graduate student joins UW-Madison cheese judges at world championships
Judging the world’s best cheeses is essentially a search for defects, says Luis Alejandro Jiménez-Maroto, after a day of judging burrata, flavored pasteurized process cheese […]
