Bob Bradley, emeritus professor of food science, is the first recipient of the Wisconsin Cheese Makers Association’s new Babcock Award. The award was created to recognize the contributions of those in education or affiliate organizations to partner with cheesemakers in the pursuit of dairy industry innovation and excellence.
According to the WCMA announcement, Bradley is being recognized for his productive career, including researching and advancing food products development, ultrafiltration and reverse osmosis, and frozen dessert technology. He is active in the American Dairy Science Association, Association of Official Analytical Chemists, International Association for Food Protection, and Wisconsin Dairy Technology Society. He is also well-known for his publication, “Better Butter.”
The Babcock Award is named for Stephen Babcock, the famed agricultural chemist and UW-Madison professor credited with developing a method to determine the butterfat content of milk, a test which helped to establish Wisconsin as a dairy leader.This entry was posted in Dairy plant-CDR, Awards and honors, Food Systems and tagged award, food science by Nicole. Bookmark the permalink.