Jeff Sindelar, Animal Science

Sausage making is a technology that has been in practice for centuries throughout the world. The modern word "sausage" is derived from the Latin word salsus, meaning salted. In early times, sausages were produced as a means of preserving highly perishable meats prior to the advent of refrigeration as well as utilizing meat trimmings, meat by-products and lesser versatile parts of the carcass. Over time, sausages have undergone numerous refinements to result in the vast variety and types available in supermarkets today.

Sausages are classified a number of ways including their origin, composition, and intended use. Each type of sausage carries with it a unique history or purpose explaining why it was created or developed. Summer sausage and bratwursts are clearly two examples of this. Although, they are obviously different products, both have specific attributes and properties in which have a connection to their history (or a purpose).

Sausage manufacturing today involves a highly sophisticated understanding of muscle biology and biochemistry to create unique, high quality, and highly desirable end products. However, with all the scientific concepts and principles applied, a bit of art is often still necessary to compliment the scientific side of the technology to create enjoyable and memorable eating experiences while upholding the appreciation of their history. Dr. Sindelar will demonstrate and explain the important scientific principles of sausage (bratwurst and summer sausage) manufacturing while intertwining the history and art associated with these products.

Meat Science Extension
American Meat Science Association
AMI Foundation

Holly Basta, Institute for Molecular Virology

Why do some vaccines work better than others? Why do we have vaccines for some viruses and not others? A vaccine for the common cold (caused by Rhinoviruses) has not been forthcoming, but there are some promising antiviral drugs. Recently, a new species of Rhinovirus, Rhinovirus C, was discovered and shown to be common in asthmatic children. The aim of this study was to determine how Rhinovirus C differs from the previously characterized rhinoviruses and thereby precict the effectiveness of antiviral drugs already being developed. As Rhinovirus C cannot be replicated by common cell culture methods, we used computer-modeling programs to predict the 3D structure of Rhinovirus C. We found significant differences in viral surface architecture, which have major implication for vaccine development, antiviral drug effectiveness and viral pathogenicity.

Mike Duvernois, Scientist Instrument Project Manager, Wisconsin IceCube Particle Astrophysics Center

In 1912, Austrian physicist Victor Franz Hess was experimenting with balloons when he found unexpected increase in atmospheric radiation as his balloon rose. The mysterious radiation particles were named “cosmic rays” in 1925 and a full 100 years after their discovery, their origins are still unknown.

Join researchers from the Wisconsin IceCube Particle Astrophysics Center (WIPAC) for an interactive science café about cosmic rays and the innovative ways WIPAC is contributing to the way we understand the Universe.

Following an overview presentation by Dr. Mike DuVernois, café participants will be seated in small groups with a WIPAC researcher for informal conversations about cosmic rays, neutrino astronomy, doing science at the South Pole, and any other topics of interest.



WIPAC is a scientific center within the Graduate School of the University of Wisconsin-Madison with faculty based in the Departments of Physics and Astronomy. WIPAC projects include: IceCube Neutrino Observatory, Askaryan Radio Array (ARA), High-Altitude Water Cherenkov Observatory (HAWC), and Dark Matter Ice (DM-Ice)


IceCube Project
Cosmic Rays
Science Cafe