Hub news

  • Third annual Dairy Symposium showcases Dairy Innovation Hub’s most advanced research

    The Dairy Innovation Hub held its third annual Dairy Symposium on Wednesday, May 15, at the Memorial Union on the University of Wisconsin–Madison campus. During the day-long event, which drew over 200 attendees, scientists shared and discussed their Hub-funded work with researchers, students, campus colleagues, and others. Through poster sessions, keynote presentations, breakout discussions, and…

  • Grad student Kuan-Yu Chen prints sensors for real-time soil nitrate concentration monitoring

    Kuan-Yu Chen is a graduate student in the Department of Electrical Engineering at UW–Madison. Chen is working on a Hub-funded research project with soil science assistant professor Jingyi Huang and mechanical engineering assistant professor Joseph Andrews. Farmers are under increased pressure to reduce nitrate leaching to groundwater, but measurement of nitrate flux to groundwater is…

  • CALS postdoc Rachel Dietrich creates nutritious puffed snacks from dairy whey coproducts

    Rachel (Hutchinson) Dietrich is a postdoctoral researcher at the University of Wisconsin–Madison. She is working with Dr. Audrey Girard and Dr. Gulustan Ozturk, professors in the Department of Food Science, on research funded by the Dairy Innovation Hub. Their goal is to increase the value of underutilized dairy whey coproducts, including whey protein phospholipid concentrate (WPPC)…

  • Hub-funded grad student Jalyssa Beaudry analyzes the adoption of automatic milking systems across Wisconsin dairy farms

    Discover the transformative impact of Automated Milking Systems (AMS) on Wisconsin’s dairy farms in the latest study conducted by a team at the University of Wisconsin–Madison and UW–River Falls, including Hub-funded graduate student Jalyssa Beaudry. The survey of 2,000 farm owners reveals a growing trend: 8% already use AMS and an additional 18% are considering…

  • CALS graduate student Maggie Becher researches the squeakiness of cheese

    Sound is a very important sensory experience when eating different food products. Think about the crispiness of potato chips — you can clearly tell by sound cues, and the texture of the product, if it meets certain expectations that you have for the quality of the product. Similarly, squeakiness is something that many consumers expect…

  • The Hub takes research on the road

    This winter, the Dairy Innovation Hub has been busy sharing research outcomes with farmers, elected leaders, and members of the public.