1. It’s a booming industry.  The American hemp industry generates sales of $450 million a year, according to the Hemp Industries Association—about a quarter from […]

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 […]

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 […]

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.

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

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.

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

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 […]

Do you know what survey instrument can be used to measure elevation?  Take the exam and test your knowledge.

The start of a new year prompts thoughts about the future. That’s certainly been true for me as I wrap up my first year as […]

It’s not just the number of jobs but the kinds of jobs that will help alleviate rural poverty in Wisconsin, note CALS researchers Katherine Curtis and Leann Tigges

CALS is partnering with businesses, the state and other stakeholders to develop a Wisconsin meats brand that could emulate the success of the state’s artisan cheese.