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
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.
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.
Wisconsin's Magazine for the Life Sciences