We strive not only to produce high-quality, delicious dairy foods, but to serve as a world-class research and educational facility. We achieve this goal through teaching, research and hands-on experience.
The Babcock Dairy Plant provides hands-on operational education, experience and research to provide industry-leading concepts and methods for making ice cream, cheese and pasteurized milk, equipping UW students and faculty and food industry professionals with cutting-edge knowledge and techniques that provide a competitive advantage in today’s fast-paced food-science environment.
Through the dairy plant’s partnership with UW–Madison’s renowned UW Department of Food Science and the Center for Dairy Research — one of the premier dairy research centers in the world — food science students, faculty and industry professionals are able to create, conduct and implement research to pioneer methods of producing and using dairy ingredients. This research leads to higher quality and innovative products, as well as valuable knowledge for the food and dairy industries.
UW Food Science students and faculty learn through application with the experience they receive in the Babcock Dairy Plant. In addition, we provide international food processing industry researchers with the facilities and expertise required to create healthy, high-quality, cost-effective products.