To avoid the dangers of frost, many plants have evolved a knack for waiting for winter to pass before flowering. But the season’s cold weather is key to making it happen. Rick Amasino investigates this process — and the genes behind it — to reveal invaluable insights for farmers and plant breeders.
Interview by Kaine Korzekwa MS’16

A CALS bacteriologist is working with Alaska Natives and other groups to keep botulism out of seal oil and other traditional favorites

How the Center for Dairy Research helped Wisconsin makers of vastly different cheeses improve production and quality—and bring home top honors in international competitions.

There are capstones, and there are capstones. For his capstone—a discipline-spanning research project required of all students graduating from CALS—soil science student Jacob Kruse BS’16 […]

A CALS grad student sows seeds of community in northern Wisconsin

CALS researchers are working to more efficiently and sustainably get products from growers to consumers

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.

A CALS-based start-up offers an antibiotic alternative to animal producers

A CALS partner program trains aspiring—and much-needed—farmers

Biosensors being developed for food products offer a vastly improved indicator of freshness and safety

CALS scientists from a wide range of disciplines help forge the future of a growing field

CALS experts, led by dairy science professor Pam Ruegg, are providing training to help the Chinese meet a growing demand for dairy