What do corn, beans, potatoes and amaranth have in common?

From CALS Interim Dean William F. Tracy

In less than five years of operation, the CALS-led Great Lakes Bioenergy Research Center has produced a number of breakthroughs that may lead to a less oil-dependent future

Biomass is not just destined for liquid fuel. It’s changing the way a diverse range of goods and services are being produced and provided in Wisconsin.

Wisconsin farmers are well positioned to take advantage of a new market—but getting there will take some fresh vision and a little retooling

A new program engages rural Native American kids in real-life bioenergy research

Marcin Filutowicz stumbled upon a potentially powerful biotherapy—using amoebas that feast on antibiotic-resistant bacteria to cure such ills as staph infections and diabetic ulcers

Where are we in terms of moving toward the “green gas” of the future? Here we present an illustrated overview of research progress.

Do you know which “secret” ingredient softens the cream center in a chocolate-covered cherry candy into a gooey sugary syrup?

The quest to improve potato growth in the arid, salty Middle East led to cost-saving innovations and some extraordinary travel experiences

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

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.