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  • Posted on June 20, 2011

    A small project led by CALS could have a big impact on dairy in Kosovo

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    Many of our state’s signature foods and industries are defined by a fragrant microbial process: fermentation. Why shouldn’t UW–Madison become a world leader in fermentation science? It’s a question that David Ryder, VP of brewing and research at MillerCoors, dares to ask—and a dream he’ll help CALS pursue.

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    “The boundaries of the university are the boundaries of the state,” proclaims the Wisconsin Idea. But that concept has expanded. The boundaries of the university […]

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    Waves of undergrads in Uganda with CALS have taken the African proverb as a call to action. Their engagement has included founding a nonprofit and choosing careers in which they serve communities at home and abroad.

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    John Bowman MS’80 Plant Pathology Bowman has nearly 30 years’ experience designing, implementing and managing agricultural development projects in more than 30 countries. Much of […]

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    A CALS Peace Corps veteran draws on his experience in Niger to help Kickapoo Valley landowners plan a sustainable future

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    He loves science, loves to dance. And, as the Dancing Mad Scientist, biochemistry senior Jeffrey Vinokur gets to do both at once. Vinokur’s hip-hop laboratory […]

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    “Antennal drumming” guides caste development in social wasps

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    A CALS plant geneticist has found a way to reduce a possible carcinogen in our favorite snack foods–but his solution is on hold for now

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    “WHEN I RETIRE, I SHALL PLANT FRUIT TREES.” That’s not exactly how Percy Mather, a longtime civil and environmental engineer with the Wisconsin Department of […]

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    Candy to swoon for doesn’t just happen. There’s a science behind it that even seasoned pros need to stay on top of. That’s why, for […]

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    Outstanding teachers in our college will tell you that there are many ways to reach the eager minds in our classrooms. An illuminating lecture, a […]