BSc in Food Science in Madison United States | University of Wisconsin-Madison

Food Science combines principles from chemistry, physics, microbiology, and engineering to address contemporary food challenges worldwide and in local communities. The program develops technical expertise while fostering communication abilities, analytical reasoning, and solution-oriented skills.

Based in Babcock Hall, the Food Science program provides direct faculty interaction, research possibilities, skill-enhancing activities, industry connections, and access to cutting-edge facilities including the Food Application Lab and an operational dairy plant producing the renowned Babcock ice cream.

Experiential learning forms the program's foundation, with lab courses integrated throughout. A culminating course synthesizes prior knowledge, requiring students to execute lab research, evaluate results, and present conclusions. Internships are strongly recommended, with many students completing multiple placements before graduation. Some gain hands-on experience at the Babcock Dairy Plant creating campus-sold dairy products, while others contribute to undergraduate research in food quality, microbiology, chemistry, or nutrition.