Exploring Wisconsin Through the Wisconsin Idea
In 2025, Dr. Gulustan Ozturk participated in the Wisconsin Idea Seminar, an immersive UW program designed to connect faculty with Wisconsin communities, culture, agriculture, education, and local initiatives across the state.
Through visits to rural communities, agricultural sites, cultural centers, and community organizations, the seminar highlighted the importance of building connections between university research and public impact.
The experience reinforced the role of food science, health, sustainability, and community engagement within the Wisconsin Idea — bringing university knowledge beyond campus and into real communities across Wisconsin.
“The seminar gave me a deeper appreciation for the people, communities, and agricultural systems that shape Wisconsin. As a faculty member working in dairy and human health research, it reminded me how important it is to connect scientific work with real communities and everyday lives.”
— Gulustan Ozturk
Teaching & Mentoring
Food Science 532: Integrated Food Manufacturing
Food Science 532 provides students with a comprehensive understanding of modern food manufacturing systems. The course integrates food engineering, processing technologies, quality assurance, sanitation, HACCP, process control, and sustainability concepts through lectures, laboratory experiences, and industry-focused projects. Students gain hands-on exposure to commercial food production operations and learn how processing decisions influence food safety, quality, shelf life, and manufacturing efficiency.
Students visit Richland Center Renewable Energy, LLC to learn how agricultural and food processing by-products are converted into renewable energy through anaerobic digestion and sustainable waste management practices.
Food Science 511/611: Chemistry and Technology of Dairy Products
Food Science 511/611 explores the chemistry, functionality, and processing of milk and dairy products. Students develop an understanding of milk proteins, lipids, lactose, minerals, fermentation, membrane processing, drying, cheese, cultured products, and other dairy technologies. The course emphasizes how the chemical, physical, and biological properties of dairy systems influence product quality, functionality, nutrition, and processing performance.
Pilot-scale butter production demonstration highlighting the chemistry and processing of dairy products.
Deliberation Dinner event
The Deliberation Dinners provide UW–Madison undergraduate students an opportunity to participate in discussions that expose them to diverse viewpoints and a range of differing ideas.