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  • Posted on June 16, 2021
    The Future Holds No Limits for Meat Science at CALS

      Jordan Nehls BS’17 cooks up a lot of hamburgers and chicken breasts — but it’s not the sort of fare she can serve to […]

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    The Race to the Animal Vault

      The last known Pyrenean ibex, a wild goat named Celia, died more than two decades ago, the victim of a falling branch. But before […]

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    Research Creates Teaching Opportunities

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

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    The Tree of Life Is Rooted in Math

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

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    Estate Gift Offers Boon to Graduate Students

      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 […]

  • Posted on February 25, 2021
    A Cold, Hard Look at Macromolecules

      At its most basic level, it takes pictures. For biochemistry professor Elizabeth Wright, that’s the scaled-down explanation of cryogenic electron microscopy, or cryo-EM. But […]

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    Cryo-EM: A Whetstone for UW’s Competitive Edge

      UW–Madison has a strong record of contributions to structural biology, cell biology, virology, and medicine, and it hosts a vibrant community of structural biologists. […]

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    Answers Await on the Ocean Floor

      It’s December 2018. Karthik Anantharaman awakens at 6 a.m., afloat in the middle of the Pacific Ocean. He’s barely slept, adrenaline is flowing. There’s […]

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    A Synchrony of Investments

    Last spring, I happily announced that our faculty ranks welcomed a tremendous influx of new talent, with 19 new hires in 2019. Now I’m pleased […]

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    Seven Things Everyone Should Know about . . . Tardigrades

      1. Tardigrades are tiny, water-loving animals. They prefer wet environments, and as long as the conditions are right, they can be found all over […]

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    How a Renaissance Molecule Is Made

      Fatty acids, the compounds that provide antioxidant and anti-inflammatory benefits through diets rich in leafy greens and fish, are now also heralded for their […]

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    ‘Meat’ Our New Building

      On Nov. 6, CALS celebrated the opening of the new Meat Science and Animal Biologics Discovery (MSABD) building. Part of the Department of Animal […]