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  • Posted on November 20, 2013
    Meat, With a Touch of Fruit

    Protecting organic meats from deadly bacteria calls for developing new antimicrobial
    agents from natural sources

  • Posted on
    The Power of Pizza

    The pie’s ever-growing popularity has made mozzarella the big cheese in Wisconsin. CALS researchers are helping state cheesemakers feed and grow that demand by developing new varieties for specialized and international markets.

  • Posted on June 18, 2013
    Expanding the Global Classroom

    CALS has long been renowned for extensive international engagement. A new program enriches global opportunities for undergrads by making international perspectives, skills and applications part and parcel of the science curriculum.

  • Posted on
    Protecting our Pollinators

    Bees, so crucial to our food supply, are dying off at alarming rates. CALS researchers are taking a close look at everything from the microbes in their hives to the landscapes they live in to identify in what conditions bees thrive.

  • Posted on March 23, 2010
    Fixing Our Food

    Safe food. Healthy food. Enough food. Can we secure the bounty we take for granted for future generations? A team of CALS experts say that we can meet the world’s food challenges––and here are their best ideas for how to do it.