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 […]

  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 […]

  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 […]

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

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

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

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 […]

  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 […]

  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 […]

  Claudia Solís-Lemus has always loved numbers. Throughout her schooling in Mexico City, she found mathematics classes to be the easiest and most interesting — […]

  At its most basic level, it takes pictures. For biochemistry professor Elizabeth Wright, that’s the scaled-down explanation of cryogenic electron microscopy, or cryo-EM. But […]