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  • Posted on July 27, 2021

    We are so proud to call you our alumni. Last spring, we saw first-hand how you take on a challenge. You face it head on. […]

  • Posted on June 16, 2021

      Jordan Nehls BS’17 cooks up a lot of hamburgers and chicken breasts — but it’s not the sort of fare she can serve to […]

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      An important public-facing part of the Meat Science and Animal Biologics Discovery (MSABD) program now has pride of place. The storefront for the campus […]

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      Wisconsin has a Grade A past when it comes to the meat industry. It’s the birthplace of several iconic brands that made sausage and […]

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      At a sweeping bend of the Mississippi River, where the waterway widens and flows through shimmering Lake Pepin, tourists come to snarf slabs of […]

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      The last known Pyrenean ibex, a wild goat named Celia, died more than two decades ago, the victim of a falling branch. But before […]

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      In 2015, genetics professor Francisco Pelegrí launched a course called Developmental Genetics for Conservation and Regeneration that ties directly to his ongoing research program. […]

  • A professional photo portrait of Dean Kate VandenBosch
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    In 1925, biochemistry professor Harry Steenbock did something that, at the time, was considered highly unusual. He had developed a process for using ultraviolet radiation […]

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      MYTH 1: Microwaves make food radioactive. Fact: Microwaves are a form of non-ionizing electromagnetic radiation used to detect speeding cars and to send telephone […]

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      In the forest, life is often heard before it’s seen. Hikers and hunters are familiar with the creature chorus: cicada trills and tree frog […]

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      Lusayo Mwakatika BS’21 grew his first garden at the age of 14. He harvested his own vegetables, sold them to friends and neighbors, and […]

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      Cold milk has long been offered alongside lunches and snacks in elementary schools, traditionally served in paper cartons. But those cartons require refrigeration, and […]