1. It
is important to remember that Babcock Hall is not only where ice cream and
other dairy treats are made, but also where UW Madison dairy science students
have gone to get their education for years. The world acclaimed UW Madison Food
Science Department dates back to 1890 when Stephen M. Babcock announced his
invention of the butterfat test. The interest surrounding the dairy industry’s
changing invention inspired Babcock to instruct others in a “Course on
Dairying”, which would become the university’s dairy school, the first such
school in the entire nation. Shortly afterwards, Hiram Smith Hall opened in
1892, and the University Creamery began operations a year later, producing over
600,000 pounds of butter per year. Hiram Smith Hall housed the dairy school for
nearly 60 years, with a couple additions and renovations.
In early 1940
state dairy farmers, their associations and dairy organizations began meeting
with state legislators concerning the building of a new dairy building. After a
delay in negotiations during World War Two, the meetings resumed and in 1951,
the dairy plant began operating in the new Babcock Hall, with classes beginning
a month afterwards.
For over 60 years
Babcock Hall has been the spot where dairy science undergrads have studied
their trade. In addition to the research and teaching done at Babcock Hall, the
dairy department also keeps close contact with a wide variety of companies in
the dairy field.
-Brett Hutchison
Source:
Oncken, John F. "Babcock Hall- 60 Years Old and Still Going Strong". N.p. 2013. Web. 03 Dec. 2013.
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