Student-designed snack has Disney execs all ears.

A class that’s all about the perfect beer.

The science behind Easter’s ubiquitous chicks.

The man behind the milk at the Crave Brothers Farm.

Do probiotics really work? A former skeptic weighs in.

Overuse of corn has clouded the image of America’s biggest crop. Can genetics help reshape corn’s future?

Research asks why U.S. cheeses don’t cut it with Latino customers.

Wisconsin dairy looking to growing market in China

UW Students get involved in local organic agriculture.

DAIRY SCIENTISTS aren’t the only ones excited about CALS’ new Integrated Dairy Facility, which opened this summer at the Arlington Agricultural Research Station. Apparently, so […]

12 Alumni who are making a difference in the food industry.

Scientists are probing the complex relationship between our DNA and our diets to unravel the root causes of obesity. But for those seeking a simple solution to the worldwide fat epidemic, their answers may be hard to swallow.