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David Arndt, Farm and Industry Short Course For David Arndt, Farm and Industry Short Course (FISC) is a family affair. His father attended FISC in […]

BS’09 Wildlife Ecology

Web-based science news has placed a higher burden on scientists
to more effectively share their discoveries with the public—
a challenge that CALS life sciences communicators
are ready to help them meet.

When Kikkoman wanted to establish a naturally brewed soy sauce plant in Walworth, Wisconsin—an operation that was to become the world’s largest—the company had a […]

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

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.

Patricia Paskov

A CALS–medical school partnership leads to better, safer beverages for people who have trouble swallowing.

CALS researchers are making important advances in detecting and treating septic shock, which is responsible for more than 200,000 deaths a year.

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.

It sounds like science fiction—but it could happen in real life. Stan Temple describes “de-extinction” and its promise for conservation.