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  • Posted on June 18, 2013

    AMY STANTON joined CALS and UW-Extension in 2012 as a dairy science professor with particular expertise in animal well-being. Prior to joining CALS she was […]

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    1   They’re crazy nutritious and gluten-free. Hazelnuts are rich in vitamins (particularly vitamin E and B-complex groups of vitamins, including folates, riboflavin, niacin, thiamin) as […]

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    Who appreciates burgers more than a college student—particularly if the student is interested in meat science? It made sense that Gilly’s Frozen Custard would turn […]

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    CALS has long been renowned for extensive international engagement. A new program enriches global opportunities for undergrads by making international perspectives, skills and applications part and parcel of the science curriculum.

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    Take this summer’s final exam and win Babcock Hall cheese!

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    Jay Blasi BS’00 Landscape Architecture Jay Blasi started doodling golf course designs on placemats when he was eight years old. He began researching the field […]

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    AS A CHILD NICOLE DRIVES spent a lot of time in the kitchen with her grandmother, Laura Lee. “Lala” could make all kinds of wonderful […]

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    Bees, so crucial to our food supply, are dying off at alarming rates. CALS researchers are taking a close look at everything from the microbes in their hives to the landscapes they live in to identify in what conditions bees thrive.

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    CALS students and faculty are in the forefront of efforts to develop plant varieties for a burgeoning market

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    Our planet and its 7 billion people face a number of challenges, many of them concerning providing enough food and water for a growing population. […]

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    It’s the Year of Innovation at the University of Wisconsin–Madison—and a big part of innovation concerns how we teach our students. Our college already is […]

  • Posted on June 5, 2013

    CALS undergrads apply ingenuity to classic Wisconsin pursuits