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 […]

CALS students and faculty are in the forefront of efforts to develop plant varieties for a burgeoning market

Wondering what’s fueling the success of UW athletes? Look no further than Red Whey, a recovery drink composed of tart red cherry juice and whey […]

CALS experts offer help to a former prison farm that feeds the needy

1.  There are 113 species of fruit flies. Why worry about this one? While most other fruit flies attack only overripe or damaged fruit, the […]

CALS is partnering with businesses, the state and other stakeholders to develop a Wisconsin meats brand that could emulate the success of the state’s artisan cheese.

A program with deep roots at CALS helps school districts around Wisconsin serve fruits, vegetables and other goods from local farmers—and introduces children to the joys and benefits of healthy eating.

There’s a new cheese in Wisconsin, and it has a rather funny name

BS’91 Food Science

Shelbi Jentz knew that CALS would open her eyes to new ideas, but she didn’t think a whole new way of eating would be one of them.

BS’05 Genetics, Plant Pathology

By presenting a fresh vision of the sport to new audiences, a program aims to stem an alarming drop in hunters