It’s still ice cream, but it’s so much more. UW Athletics has teamed up with the Babcock Hall Dairy Plant to add and subtract ingredients to produce a product with performance and recovery benefits for student-athletes — and all the flavor of real ice cream.

Learn all about it in the video below, produced by UW-Madison University Communications.

This entry was posted in Dairy plant-CDR, Around CALS, Food Systems, Health and Wellness and tagged food science, top, translational, Babcock Hall Dairy Plant by Ben. Bookmark the permalink.