Farmers are testing a new technology that can help them better predict crop yields

Our researchers in the meat, plant and dairy sciences have for years been making cutting-edge discoveries in facilities that were anything but. Through their dedication […]

Matthew Bayer     Class of 2012 Matthew Bayer is the co-owner of Country Fresh Meats in Weston, Wisconsin, a family-owned and -operated meat processing plant that’s […]

This summer sees the launch of a new beer and wine designed and
produced with the help of students enrolled in two CALS-based programs.

“The boundaries of the university are the boundaries of the state.” That belief has broadened since the inception of the Wisconsin Idea early last century. […]

1. You’ve eaten them without knowing it. If the word “pulse” as a food leaves you flummoxed, fear not. The word pulse comes from the […]

Gough Island is home to the biggest
mice on Earth. Genetics professor
Bret Payseur and his team are coming
closer to figuring out why.

A new program called Discovery
to Product is helping researchers
become entrepreneurs

A CALS grad student sows seeds of community in northern Wisconsin

CALS researchers are working to more efficiently and sustainably get products from growers to consumers

Perennial crop yields can compete with corn stover, study suggests

A CALS researcher is investigating the biological impacts of nanomaterials