University
of Wisconsin-Extension Food Science ProgramContact Us
With commitment to the Wisconsin Idea of sharing the University's resources with people all across the state, Food Science Extension specialists perform applied, integrated food science research and offer training programs in service to individuals throughout the state, around the nation, and internationally. We are globally recognized as a leader in the generation and distribution of research-based food science information for consumers and the food industry.
Food Science Extension specialists offer expert advise in the areas of meat safety, good agricultural practices and fruit and vegetable safety, dairy foods, consumer food safety and health, starting a small food business and the science of food.
Meet our Group Members
Director, Wisconsin Center for Dairy Research
245
Babcock Hall
Phone: (608) 262-5970
Email: jrbishop@cdr.wisc.edu
Microbiological quality and safety assessment of dairy foods, hazard analysis critical control point programs for the dairy industry, and animal drug residue detection in milk.
Extension Food Scientist
115 Babcock Hall
Phone: (608) 263-7383
Email: bhingham@wisc.edu
Food safety and quality for consumers; fruit and vegetable safety; GAPs training.
Food Safety Extension Specialist
211 Babcock Hall
Phone: (608) 265-4801
Email: scingham@wisc.edu
Food microbiology. Evaluating efficacy of intervention strategies against pathogenic bacteria in foods and beverages; HACCP critical limit validation for meat processors
Extension Dairy Foods Specialist
A203B Babcock Hall
Phone: (608) 263-2008
Email: sarankin@wisc.edu
Characterization of primarily dairy food flavor with sensory and instrumental techniques; programs and short courses in support of the dairy foods processing industry.
Extension Dairy Foods Specialist
201E Babcock Hall
Phone: (608) 263-2015
Email: wlwendor@wisc.edu
Quality and environmental concerns of the dairy industry; Sheep milk processing.