Rich Hartel, professor of food science, has co-authored textbooks on ice cream and candy-making and helps teach the annual Resident Course in Confectionary Technology held […]

Five doctoral programs at the UW-Madison College of Agricultural and Life Sciences rank in the top 15 percent in their respective fields, according to an […]

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Home canning grows more popular. Plus tips!

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More people are preserving food at home by canning and freezing. Barb Ingham, food science, offers her thoughts

Nominations are being sought for a new round of inductees into the Meat Industry Hall of Fame. Wisconsin is the obvious place for a program […]

When the University of Wisconsin football Badgers take the field this fall, they will have a secret weapon behind them: Wisconsin’s dairy cows. Sure, they might not run very well or catch a football, but cows supply one of the key ingredients in a sports recovery drink that the Badgers use to bounce back from strenuous workouts and practices.

When someone mentions Babcock Hall, you think “ice cream.” But the campus dairy plant is starting to make a name with another signature product: award-winning cheese.

In 2001, 2003 and 2005, the University of Wisconsin-Madison Product Development Team took first place at the Institute of Food Technologists’ annual Product Development Competition by creating exceptionally tasty, nutritious and feasible new food items with the potential to fly off grocery store shelves.

According to estimates from the U.S. Centers for Disease Control and Prevention, food-borne pathogens account for 76 million illnesses, 325,000 hospitalizations and 5,000 deaths in the United States each year. As the food industry continues to globalize, food safety is expected to remain a significant public health issue.