Food Technology Magazine | Presidents Message
I was a bacteriology major at the University of Wisconsin-Madison for my undergrad. (Go, Badgers!)
In those days, a love of science and a strong foundation in classical microbiology and biological sciences were the basis for a bright future. Coursework consisted of traditional lectures and labs on topics ranging from general bacteriology and virology to biochemistry and food microbiology. Programs like this provided a strong background for students entering medical, dental, veterinary, or graduat…