The year was 1890 when Dr. Steven Babcock conducted his ground-breaking butterfat test right here at the University of Wisconsin-Madison. This paved the way for higher standards in milk quality, and reduced the practice of watering down milk. In addition, his research in agriculture chemistry created the basis for the nation’s first food science program. As the dairy school and industry expanded in Wisconsin, the need for a new facility arose. Thus in 1951, Babcock Hall was constructed, and accommodated food science labs, classrooms, and most notably, the dairy plant we have today. Since then, several other revolutionary nutritional discoveries have been made at UW’s College of Agriculture and Life Sciences, including:

  • Vitamin A and B Complexes
  • Irradiating foods to enhance Vitamin D content-virtually eliminating Rickets
  • Methods to iodize salt-greatly improving thyroid health
  • Research that has helped treat a range of diseases including anemia