Feeding the Future

Food Innovation at UW-Madison

For 177 years, the University of Wisconsin-Madison has served as one of the world’s leading universities for food research and innovation. From milk to vitamins and even bacteria, UW food research has shaped our understanding of cuisine.

Babcock Dairy

Dairy is possibly the most famous food product from Wisconsin. Milk, cheese, and more, Wisconsin does it best. Since UW’s early days, dairy research and innovation was pioneered on our campus. Dr. Steven Babcock (namesake of Babcock Dairy) developed the groundbreaking Butterfat Test in 1890. This test measures the fat content of milk, allowing for a standardized assessment of milk quality. The Babcock Butterfat Test increased the standards for milk across the board. It stopped the practice of watering down milk which improved quality for customers and saved dairy farmers time and money.

The Single-Grain Experiment

Dr. Babcock also pioneered the so-called single-grain experiment, which tested the diet of cows. He wanted to see if they could survive on a single type of grain. Groups of cows were fed grains like corn or wheat. In the experiment, the corn-fed cows stayed healthy, while the wheat-fed group were the least healthy. This experiment proved for the first time that there is a measurable difference in nutritional values between foods. It gave researchers the idea that foods contained minerals and vitamins. Although it might seem simple now, this study began the development of modern nutritional science.

Food Research Institute

One of the biggest threats to food and public safety are pathogens like bacteria and mold. Since 1966, the Food Research Institute at UW-Madison has worked with industry partners to improve food safety. The FRI’s mission is to “catalyze multidisciplinary and collaborative research… and to provide training, outreach, and service to enhance the safety of the food supply.” Major milestones have included the identification and elimination of various pathogens in foods. Back in 1995, the FRI found one strain of E. coli (classified as O157:H7) which was more acid-tolerant than others. This changed our understanding of the bacteria and allowed us to develop new responses to E. coli transmission in Wisconsin farms.

Vitamin A

Besides the familiarity of their names on campus, biochemistry professors Davis, Elvehjem, Hart, McCollum and Babcock helped identify the first vitamins, A and B. Along with identifying the vitamins’ existence, they also determined their roles in nutrition. Among other things, vitamins A and B are essential for growth and development, immune health, nerve function, energy production, and mental health. UW-Madison still hosts the Vitamin A Assessment Laboratory to expand insight into the essential nutrient. The laboratory continues to deepen our understanding of vitamin A toxicity and deficiency.

Food Science at UW Today

The UW Food Science Department is busier than ever finding new insights into our food staples. The department offers a wide selection of courses, including food chemistry, microbiology, and food engineering. Some interesting innovations at the Food Science Department include, no-melt ice cream, an analysis of cheese squeakiness, and protein bar optimization. In true Wisconsin fashion, the department also launched a new certificate on Fermented Foods and Beverages. Food research at UW-Madison is cooking up more than ever. It’ll be exciting to see what they cook up next!