UW-Madison Department of Food Science

08/12/2026

Aly Farrar, one of our student ambassadors, takes us through a day in her life as part of the Hartel lab, working at through the Enhanced Gummies and Jellies Short Course. Hosted once a year, this three-and-a-half days long course provides attendees an overview of gummy and jelly ingredients and the process by which they are made.

08/05/2026

Our student ambassadors interviewed Maya Warren and Amy DeJong, who gave advice to current students and talked about their experiences at UW-Madison. We are so thankful that they took the time to talk to us!

07/15/2026

Last week, we had the pleasure of welcoming middle school students from the Madison Metropolitan School District who participated in a week-long culinary nutrition camp.

During their visit department chair, Scott Rankin introduced students to the field of Food Science, shared career opportunities in the industry, and gave them a tour of the dairy plant. Amber Haroldson, Makayla Schuschardt, and Tara LaRowe discussed Nutrition & Dietetics, highlighted career paths in the profession,a nd wrapped up the session with a hands-on food activity.

Students prepared Cowboy Caviar while learning about the nutritional benefits of its ingredients and how flavorful, nutrient-rich foods can support a healthy lifestyle.

It was exciting to see their enthusiasm, curiosity, and engagement as they explored the many possibilities within food science, nutrition, and dietetics.

07/06/2026

Congratulations to Eric Agyeman-Duah for successfully defending his thesis! Eric has been a staple within the Food Science community and we are so proud of all the hard work that he has done. Congrats Eric!🎉🎊

07/01/2026

Today is the official first day of the Food and Nutritional Sciences Department. It is the beginning of a new era for our department and we are thrilled to see where it leads!

06/18/2026

Is frozen yogurt better for you? Alice Callahan from The New York Times asked Professor Scott Rankin about what is in frozen yogurt and how it compares to ice cream.

We asked experts whether its health reputation is deserved.

06/03/2026

Department Chair and Professor, Scott Rankin, is one of the lead researchers that is focusing on breaking down lactose into two easily digestible sugars: glucose and galactose. We're excited to see this research help expand more lactose-free ice cream options for dairy-free consumers.🍦

Consumers with sensitivities are willing to pay a premium for lactose-free options, a finding that could be a game-changer for small and medium-sized dairy businesses.

05/27/2026

First annual Food and Nutritional Sciences department retreat! We're so excited to see where this new road takes us.

05/21/2026

Congratulations to our Food Science Graduating Class of 2026! We look forward to seeing where your next endeavors take you!

On Wisconsin!

05/18/2026

Check our our Spring 2026 Newsletter! It has all the latest and greatest news from the Department of Food Science.

You can also check it out here: https://foodsci.wisc.edu/impact-newsletter-spring-2026/