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June 9, 2020

Campus life

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Business/Technology

Wisconsin’s ice cream makers rely on pints, carryout and new flavors as an unusual summer begins

Milwaukee Journal Sentinel

Noted: A three-day short course in ice cream making has been taught for decades at the University of Wisconsin’s Department of Dairy Science in Madison. Students travel from as far away as Asia, often with a goal to make ice cream with indigenous ingredients and flavors.

“Certain ingredients behave differently when added to ice cream,” explains Scott Rankin, who heads the UW program. “Alcoholic beverages are one example. You can’t just add them” without consequences.

UW Experts in the News

Summer internships are canceled or going virtual

The Washington Post

The novel coronavirus’s overall impact on internships and entry-level hiring could be huge. “I think this will end up being a pretty devastating event for college students,” said Matthew Hora, director of the Center for Research on College-Workforce Transitions at the University of Wisconsin-Madison.

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