Departments

In Vivo

  • The Experience of Food

    Pablo Neruda, the great Chilean poet, wrote that the tomato enters the kitchen and “takes its ease on countertops, among glasses, butter dishes, blue saltcellars. It sheds its own light, benign majesty.” Food has a presence that extends far beyond ... Read More

On Henry Mall

  • New Collagen: Better than Nature?

    FOR DECADES, DOCTORS HAVE USED COLLAGEN FROM COWS to treat arthritis, severe burns and other ailments that result from a breakdown of the body’s natural collagen. But a new alternative—human collagen engineered in the lab—is getting nearer. CALS biochemist Ron Raines, ... Read More

  • Speed Reading

    A DECADE AGO, CALS GENETICS researchers Nicole Perna and Jeremy Glasner were part of the team that sequenced the genome of the bacterium E. coli, at the time one of the most complex organisms to be completely coded. The breakthrough uncovered ... Read More

  • Rural Route

    Scholarship fund fills growing gap in student aid.

Field Notes

Living Science

  • Rooms with a Hue

    Veteran professor Jack Kloppenburg takes on a new role helping students figure out what it means to live green.

Working Life

  • Next Steps

    LEARN all about food during the UW-Madison Food Summit on April 23. Sponsored by the Wisconsin Alumni Association, the day-long event is a capstone to Chancellor Martin’s Go Big Read project exploring our relationship with food and will feature an ... Read More

  • Monica Woldt

    BS'88, Biochemistry, MS'93, Nutritional Sciences

Back List

Know How