Posted on March 7, 2018
CALS scientists delve into the microbial communities in our digestive tracts — and their implications for our health
Posted on July 1, 2016
The Road from Farm to Market
CALS researchers are working to more efficiently and sustainably get products from growers to consumers
Posted on June 28, 2016
Breeding for Flavor
CALS scientists are breeding new varieties of produce that not only are delicious, but also will thrive in organic growing systems. And in a new collaboration called “Seed to Kitchen,” they’re partnering with chefs and farmers to help determine what works best.
Posted on June 12, 2015
In the Field: Meet some Master Cheesemakers
Sid Cook (first certified in 2002) Having won 569 national and international awards within the past 14 years, Sid Cook’s Carr Valley Cheese probably ranks […]
Posted on June 18, 2013
Who appreciates burgers more than a college student—particularly if the student is interested in meat science? It made sense that Gilly’s Frozen Custard would turn […]
Posted on February 15, 2013
In the Field: Alumni who are making a difference in Food Science
Rhona S. Applebaum PhD’81 Food Science • Rhona Applebaum is vice president and chief scientific and regulatory officer at The Coca-Cola Company, where she leads […]
Posted on November 22, 2010
The Grow Dozen: Alumni who are making a difference in the meat industry
12 Alumni who are making a difference in the meat industry.
Posted on March 23, 2010
Fixing Our Food: Get Creative About Food Safety
We’ll never be 100 percent at spotting threats to our food. But what if the pathogens gave themselves up?
Fixing Our Food: Keep Finding What Makes Food Healthy
Exploring the science of how foods interact with our bodies will lead to healthier foods and lifestyles.
Fixing Our Food: Give Processed Foods a Break
Don’t believe the reputation: Processing extends the life, safety and quality of foods, and processed foods deserve a place on our shelves.
Fixing Our Food: Reduce Food Waste
We could be doing better in the battle against hunger if we made fuller use of the food we grow.
Fixing Our Food: Go Vertical
High-rise greenhouses and other indoor farming systems can get more food into cities that need it the most.
Wisconsin's Magazine for the Life Sciences