Stories indexed under: Food science

Total: 27   RSSRSS feed

  • 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?
  • CLA approved as food ingredient July 25, 2008 On July 24, the U.S. Food and Drug Administration announced its finding that conjugated linoleic acid, known as CLA, is "generally regarded as safe" for use in foods. UW-Madison researchers have studied CLA since the 1970s.
  • Photo of ice cream cone Ice creamier: ‘Edible antifreeze’ puts the smooth in smoothie July 1, 2008 It's Friday night, and the movie's already spinning in the DVD player. You run to the kitchen to grab a gallon of ice cream and a spoon, but you find the tub nearly empty.
  • 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.
  • Photo of cheese The Science of Cheese Nov. 21, 2007 UW-Madison cheese researcher Carol Chen explains the physics, chemistry and biology of cheese on Sicentific American’s Science Talk podcast.
  • Photo of candy corn As Halloween approaches, a food scientist muses on the coming ‘candy season’ Oct. 23, 2007 In anticipation of the candy season — those sugar-packed months stretching from Halloween through Easter, marked by a succession of candy corn, chocolate turkeys, ribbon candy, candy hearts and chocolate eggs — UW-Madison food scientist Rich Hartel answers some questions about candy and the candy business.
  • Slicing carrots Research aims to make it easier to serve local produce as classroom snacks May 21, 2007 Wisconsin Homegrown Lunch, a partnership between a UW-Madison center and a local nonprofit organization, is working to introduce locally grown products into elementary schools around the area.