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  • Posted on June 16, 2021
    The Future Holds No Limits for Meat Science at CALS

      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 […]

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    Bucky’s Varsity Meats Educates and Delights

      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 […]

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    Bucky’s ‘Meaty’ History

      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 […]

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    A Wisconsin Idea Win-Win

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

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    The Race to the Animal Vault

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

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    Research Creates Teaching Opportunities

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

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    Tech Transfer Then, Now, and Tomorrow

    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 […]

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    The Top Five Myths about Microwave Cooking

      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 […]

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    Class Act | Speaking Up for Farmers in Malawi

      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 […]

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    The Tree of Life Is Rooted in Math

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

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  • Posted on February 25, 2021
    A Cold, Hard Look at Macromolecules

      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 […]