威斯康星大學麥迪遜分校

The graduate program in the Department of Food Science ranks among the best of its kind in the United States. Strong faculty research groups exist in food chemistry, food engineering, food microbiology, and food safety. Master's and Ph.D. tracks in these areas combine an array of in-depth courses with the use of advanced research methods for studying food properties: chemical, physical, physiological, and bioactive characteristics; material properties; microbial control and safety; sensory quality; procedures for the processing, storage, and preservation of foods.

Research areas in which the department has special expertise include: chemical attributes of proteins, enzymes, lipids, flavors, bioactive components, and pigments; processes for crystallizing, separating, freezing, and drying; food safety (detection, control, and mechanistic action of pathogenic microorganisms, and undesirable chemicals in food); process optimization and validation of critical processing limits. Commodity foci include: dairy products, confectionery products, fruits and vegetables, muscle foods, and fermented products.

The department occupies Babcock Hall, a modern building with excellent facilities for instruction and research. Availability of appropriate instruments, equipment, and pilot-plant facilities enables research on the above topics to be conducted in a manner that has impact worldwide. Individuals obtaining advanced degrees in food science will find employment opportunities in academic instruction and research, government research or regulatory programs, and industrial research, development, or quality assurance. Historically, the department's placement record for graduating students has been very good.

Learning outcomes

• Understands, articulates, critiques and elaborates core paradigms in Food Science.
• Recognizes that life-long learning is critical for continued personal and professional development
• Complies with principles of ethical and professional conduct
• Sources and assembles evidence to address questions or identify gaps in knowledge in the field of food science.
• Evaluates and synthesizes information to address technical challenges.
• Selects research methods and practices appropriate to discovery activities.
• Creates knowledge that contributes to the field of food science
• Clearly and effectively communicates technical information in oral and written formats.
• Works effectively within a team.