In 2015, genetics professor Francisco Pelegrí launched a course called Developmental Genetics for Conservation and Regeneration that ties directly to his ongoing research program. […]

In 1925, biochemistry professor Harry Steenbock did something that, at the time, was considered highly unusual. He had developed a process for using ultraviolet radiation […]

  MYTH 1: Microwaves make food radioactive. Fact: Microwaves are a form of non-ionizing electromagnetic radiation used to detect speeding cars and to send telephone […]

  In the forest, life is often heard before it’s seen. Hikers and hunters are familiar with the creature chorus: cicada trills and tree frog […]

  Lusayo Mwakatika BS’21 grew his first garden at the age of 14. He harvested his own vegetables, sold them to friends and neighbors, and […]

  Cold milk has long been offered alongside lunches and snacks in elementary schools, traditionally served in paper cartons. But those cartons require refrigeration, and […]

  Since 1886, CALS has trained tens of thousands of agricultural professionals in the latest science-based management and production techniques through the Farm and Industry […]

  For government agencies and conservation groups, protecting forests can be a tall order. Their resources often don’t allow them to cover the sheer amount […]

  Claudia Solís-Lemus has always loved numbers. Throughout her schooling in Mexico City, she found mathematics classes to be the easiest and most interesting — […]

  A former Food Research Institute (FRI) scientist and his family have bestowed CALS with a gift that will offer long-lasting support for graduate students […]

  We are so proud to call you our alumni. Last year, we saw firsthand how you take on a challenge. You face it head-on. […]