Robert G. Cassens, emeritus professor of meat and animal science at the University of Wisconsin-Madison, has received the Nicholas Appert Award from the Institute of Food Technologists. Cassens received IFT’s highest honor for advancing the field of food science through his research on the use of nitrite as a meat-curing agent, and for his defense of the safety of cured meat. He received the award July 24 at the IFT’s annual meeting in Chicago.

Food science students have earned a finalist spot in a national competition by inventing a healthy taste treat,

The millennium is coming, and with it a new era in how the United States oversees pesticides and other hazardous chemicals. Next year will be the first time farmers are affected by the Food Quality Protection Act (FQPA), which Congress passed unanimously in 1996.

Such a label would scare off many consumers, but cider makers in Wisconsin and around the nation are now required to use such a warning unless their product has been treated in a way that destroys 99.999 percent of salmonella, cryptosporidium, e-coli and other bacteria that can cause illness.

Students from the Department of Food Science at the University of Wisconsin-Madison won several honors at the 77th Collegiate Dairy Products Evaluation Contest held Oct. 6 in Toronto, Canada. Three undergraduates and one graduate student competed in evaluating six categories of dairy products: ice cream, butter, milk, yogurt, Cheddar cheese and cottage cheese.

A discovery by University of Wisconsin-Madison scientists may improve the health and speed the recovery of patients who can’t digest and absorb food normally

The Food Research Institute at the University of Wisconsin-Madison will receive the first Food Safety Award from the National Food Processors Association, the group announced May 27.

A concoction of beneficial bacteria in crunchy clusters of cookie bits has earned a team of University of Wisconsin-Madison food science students an invitation to a national product-development competition.

Professor Arthur J. Maurer died Saturday, Jan. 10, 1998 at his home in Verona, Wis., of cardiac arrhythmia due to coronary artery disease. He was 55 years old.

Nutritional experts are urging Americans to eat more fruits and vegetables. Some of us actually are following the advice. So wouldn’t it be great if there was a natural compound that caused fruit to ripen more quickly and last longer on grocers’ shelves and in our refrigerators?