The Bachelor of Science in Food Science at the University of Wisconsin–Madison prepares students to solve global food challenges through chemistry, microbiology, engineering, and nutrition. With strong industry ties and lab training, graduates pursue careers in food product development, quality assurance, and food safety.
Developing a Plant-Based Yogurt Alternative with High Protein Content
Shelf Life Analysis of Minimally Processed Fruit Juices
Use of Natural Antioxidants to Improve Snack Food Stability
Effect of Packaging Materials on Moisture Migration in Bakery Products
Low-Sodium Sauce Formulation and Sensory Evaluation
Thermal Processing Optimization for Canned Vegetables
Microbial Analysis of Ready-to-Eat Foods from Campus Cafeterias
Impact of Freezing Rate on Texture of Frozen Desserts
Nutritional Comparison of Plant-Based and Dairy-Based Milks
Designing an Eco-Friendly Food Packaging Prototype
Development of a Gluten-Free Cereal Bar with Balanced Nutrition
Fortification of Snack Foods with Micronutrients for School Programs
Sensory Panel Analysis for New Beverage Formulations
Starch Modification Techniques for Textural Improvement
Validation of HACCP Plans in a Small-Scale Meat Processing Plant
Developing Probiotic Ice Cream Using Local Cultures
Shelf-Stable Soup Formulation Using High-Pressure Processing
Effect of Drying Techniques on Nutrient Retention in Fruits
Lipid Oxidation in Cooking Oils Under Repeated Heating
Use of Edible Coatings to Extend Shelf Life of Fresh Produce
Analysis of Allergen Cross-Contamination in Shared Facilities
Sustainability Assessment of Food Processing Waste Streams
Transform the future of food with UW–Madison’s hands-on food science curriculum, focused on innovation, quality, and global nutrition.
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