Stories indexed under: Food science

Total: 26   RSS feed

• Student teams find winning recipe in national food competitions June 29, 2012 The UW-Madison food science club has three new awards to add to its trophy case after spending this past week at the Institute for Food Technologists annual meeting in Las Vegas. The club fielded two teams in a Disney-sponsored collegiate food product development competition, and won first and second place for their innovative, healthy, kid-friendly products.
• Three UW-Madison student teams to compete in national food competitions June 20, 2012 When 18 UW-Madison food science students head to Las Vegas later this month, they'll be packing some delicious luggage: samples of a fruit smoothie, a PB&J popsicle and a cranberry-filled pretzel snack they painstakingly developed during the past academic year.
• Global commission delivers food security policy recommendations Nov. 16, 2011 A new report published by an independent global commission of eminent scientists states that the world's food system needs an immediate transformation to meet current and future threats to food security and environmental sustainability.
• UW study finds that larger dairy farms tend to have better milk quality Aug. 1, 2011 Wisconsin's larger dairy operations tended to fare better than the state's small farms in a University of Wisconsin-Madison study of milk quality, although all of the state's farms - both large and small - produced milk that easily met federal food safety guidelines.
• UW-Madison students’ fruit drink mix wins first prize in food development contest June 15, 2011 Pixie Dust was magic for a team of University of Wisconsin-Madison food science graduate students in New Orleans last weekend.
• Three UW-Madison teams will compete in national food product contests this weekend June 8, 2011 They spent most of the past year inventing a shelf-stable yogurt truffle, a beverage mix made with real fruit and a tangerine-flavored carbonated dairy beverage drink. Now three teams of University of Wisconsin-Madison students are headed to New Orleans to see how their ideas fare in the final rounds of two national food product development competitions being held at the Institute of Food Technologists (IFT) annual meeting this weekend.
• Curiosities: Is it safe to reuse plastic knives and forks? Aug. 9, 2010
• Working with companies to safeguard foods Oct. 21, 2009
• Curiosities: Why is it that often foods with the least nutritional content taste the best to people? Sept. 24, 2009
• Babcock Hall Dairy Store serves up a sweet job Sept. 3, 2009 Imagine receiving your undergraduate degree and then immediately being put in charge of an ice cream shop that serves more than 400 customers every day and employs two dozen workers during the peak season.
• Curiosities: Are there more food recalls now? Why? Aug. 24, 2009
• Keeping it local: UW-Madison diners get 'homegrown' veggies July 21, 2009 A new local food initiative on the University of Wisconsin-Madison campus is starting very close to home.
• Nutritious, mouse-eared waffle carries UW-Madison team to food contest finals May 27, 2009 It's a challenge that parents face every day: Make healthy food taste good so their kids will actually eat it. A University of Wisconsin-Madison food development team has done just that, and on Monday, June 8, they'll head to Disneyland to showcase their creation before a panel of industry judges.
• WAA honors food science professor with Outreach Excellence Award April 27, 2009 The Wisconsin Alumni Association (WAA) has selected University of Wisconsin-Madison food science professor Richard Hartel as the 2009 recipient of the Ken and Linda Ciriacks Alumni Outreach Excellence Award.
• 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.
• Babcock Dairy Store changes hours March 11, 2009 The Babcock Hall Dairy Store has expanded its hours and launched a new line of organic, locally roasted coffee. It now features three Babcock Blends created specifically for the store by the Just Coffee Cooperative.
• Vet Medicine launches a new approach to E. coli food safety Jan. 30, 2009 Infection by Eschericia.coli O157:H7 from undercooked cattle meat proves deadly to about 60 people in the U.S. each year. While testing is available to detect the presence of the bacterium in raw meat, researchers at the University of Wisconsin-Madison would prefer to address the problem before the meat is sent to market.
• Curiosities: Why do apple slices turn brown? Oct. 20, 2008
• Loos Chuck Wagon to make Oct. 1 stop at UW Stock Pavilion Sept. 29, 2008 To chronicle the journey of America's food, self-styled modern-day cowboy Trent Loos, host of the nationally aired radio program "Loos Tales," tours the country in an authentic chuck wagon.
• New book explains food science in easy-to-digest bites Sept. 11, 2008 Ever wonder how marshmallow Peeps are made? Or why the bacteria known as probiotics are good for you? Or perhaps why a few grains of uncooked rice are sometimes added to salt shakers?