We depend on yeasts for products ranging from beer and biofuel to forage and pharmaceuticals. But according to Chris Todd Hittinger and his colleagues at CALS, we’ve only begun to understand and mine the possible uses of these hardworking model microbes

The Center for Dairy Research is turning a problematic by-product of Greek yogurt production into new cash streams

A challenging after-school class keeps middle schoolers interested in science

CALS is acclaimed as one of the best schools in the nation for training top-notch researchers and practitioners. Less known is the fact that CALS offers challenging, […]

Kartik Chandran (PhD’01 Biochemistry) has spent years studying an organism that most of us hope never to experience: the Ebola virus. Last year the infectious agent not only spread within West Africa […]

Biochemist Alan Attie tracks the internal mechanisms behind a fast-growing disease that takes millions of lives each year

Are bed bugs getting you down? Is a hard-to-identify pest ravaging your vegetable garden? You can get in touch with PJ Liesch MS’10, manager of […]

Doing fieldwork in the remote wilderness of Russia isn’t for the faint of heart. There are long distances to travel on deeply rutted roads, bleak […]

CALS experts, led by dairy science professor Pam Ruegg, are providing training to help the Chinese meet a growing demand for dairy

Soothing Landscapes

Nikita Brabbit BS’08 Forest Science (Recreation Resource Management) Paraguay ’08–’10  Brabbit served as a Peace Corps volunteer specializing in agro-forestry in rural southeastern Paraguay, an […]