Food Science & Technology

UW-Stout alumna Christine Leonard has her own cheese platter business the Grater Good offering locally produced products. She also offers classes teaching about different cheeses.

Nothing cheddar than this

Christine Leonard had a come to cheeses moment while attending an Honors College class at the University of Wisconsin-Stout on the geography of food.

June 16, 2021

Food science graduate, undergraduate receive industry scholarships for achievements

Research and involvement expected to propel their careers and industry connections

May 13, 2021

Graduate Q&A: Jay Flanery

A Q&A with one of the 750 students who received a diploma Dec. 14 at UW-Stout:

January 9, 2020

Emily Lehmann works with Assistant Professor Taejo Kim in a food science lab at UW-Stout.

U.S. cheese safety, marketing could benefit from research project

With more than 13 billion pounds produced in the U.S. each year — about a quarter of that in Wisconsin — it’s obvious that Americans love their cheese.

August 7, 2019

UW-Stout senior Mike Friedman, a food science and technology major, is interning this summer at Leinenkugel’s brewery in Chippewa Falls.

Student going full speed with summer training, Leinie’s internship

The summer of 2019 has been anything but a time to relax for Mike Friedman, who will be a senior this fall at University of Wisconsin-Stout.

July 31, 2019

Interview with food entrepreneur Craig Kaiser

In January 2019, a few weeks after Craig Kaiser participated in UW-Stout Furthering Food Safety Workshop, we caught up with him to get the backstory...

March 18, 2019

UW-Stout alumnus Ryan Verdon brews beer at Brewery Nonic in Menomonie. Verdon, who studied food science, credited his degree with helping him to brew English-style beer. /UW-Stout photos by Pam Powers

Brewery Nonic owner creating English-style beer in renovated city depot

A University of Wisconsin-Stout alumnus is brewing up English-style beer at the historic Menomonie Omaha railroad depot.

February 4, 2019

Krystal Degree, right, and Eun Joo Lee, food and nutrition department chair, discuss DeGree’s research on flour made from crickets.

Research on food made from cricket flour creates a buzz

University of Wisconsin-Stout senior Krystal DeGree hopped on the idea of testing cricket flour in brownies versus traditional wheat flour.

December 21, 2018

Applying to UW-Stout

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