Tired of ice cream? Not a chance. But if you’re looking for a cold, milk-based coffee drink, consider Babcock Hall’s latest creation. Buckyccino, available at […]

If you read labels in the cereal aisle, you know that oats are among the heart-healthiest of foods. And they may soon be even more […]

This “supergrain” is not a grain. Quinoa (KEEN-wah) is not even in the grass family, unlike such grains as wheat, rye, oat and corn. As […]

What makes Babcock ice cream so good to eat—and so good for science, students and industry?

Learn how you can do egg dying with natural rather than synthetic dyes.

The discovery-to-marketplace trail blazed by Harry Steenbock remains strong today. Here are some CALS-based businesses you should know about.

Jed Colquhoun found eager partners when figuring out how to get food waste from farms to people in need. Now they’ve created a system that serves as a national model.

1. Wisconsin was once the nation’s largest producer of hops. The 1860s saw “an unbounded zeal” in Wisconsin hop production, according to the Milwaukee Sentinel […]

A booming population means more mouths to feed—and more farmers needed to feed them. A number of CALS programs focus on bringing new farmers into the field.

A new internship puts undergrads on the trail of foodborne pathogens

Crowley 4-H Dairy Leadership Awards recognize outstanding dairy youth

MS’75, PhD’79 Food Science