Microbes inhabit our bodies by the trillions, yet how they benefit us mostly remains a mystery. As scientists work with animals to illuminate that complex dynamic, they are excited about the potential microbes may hold for human health.

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.

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.

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.

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.