The PhD in Food Science at the University of Wisconsin–Madison trains researchers to solve global food challenges through cutting-edge study of food chemistry, microbiology, safety, and technology. The program promotes multidisciplinary inquiry and collaboration with the food industry to ensure quality, safety, and nutritional performance.
Development of Antimicrobial Packaging for Perishable Foods
CRISPR Applications in Enhancing Probiotic Strains
Assessing Shelf Life of High-Moisture Foods under Modified Atmosphere Packaging
Flavor Release Dynamics in Plant-Based Dairy Alternatives
Impact of Thermal Processing on Nutrient Retention in Vegetables
Biodegradable Films Infused with Natural Preservatives
Nanoencapsulation of Vitamins for Fortified Beverages
Kinetics of Lipid Oxidation in Omega-3 Rich Foods
Rapid Detection of Foodborne Pathogens Using Biosensors
Fermentation Strategies to Improve Gluten-Free Baked Goods
Sensory Profiling of Novel Meat Analogues
Stability of Prebiotics and Probiotics in Synbiotic Products
Impact of Cold Plasma on Microbial Inactivation in Juices
3D Food Printing: Rheological and Structural Requirements
Plant Polyphenol Interactions in Functional Yogurts
Modeling Heat Transfer in Continuous Food Pasteurization Systems
Antioxidant Capacity in Sprouted Grain Products
Blockchain-Based Traceability in the Food Supply Chain
Allergen Detection in Processed Foods Using Immunoassays
Microbial Community Analysis of Artisan Fermented Foods
Develop expertise in food systems and contribute to improving global nutrition and food safety through doctoral-level research and innovation.
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