Edwin Traisman, a food scientist at Kraft, is responsible for one of the world’s most iconic foods: McDonald’s french fries. He opened Madison’s first McDonald’s franchise before becoming a food researcher and administrator at the UW Food Research Institute. You can thank his frying and flash-freezing process for those oh so tasty, hot-and-ready fries. But if you can’t put down the books, you can solve your potato craving a simpler way thanks to researchers at the Hancock Research Station. They’re finding solutions to potatoes’ biggest problems, including creating the perfect potato for crispy, crunchy chips.
McDonald’s French Fries
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