For 70 years, the Food Research Institute has been illuminating and helping eradicate a host of food-borne illnesses

A cost-saving technology allows farmers to better synchronize when cows are in heat

CALS researchers Claudio Gratton and Christina Locke are providing science-based information and structure to the process as a broad group of stakeholders and citizens create Wisconsin’s first Pollinator Protection Plan.

Biochemist Ron Raines and colleagues are developing an enzyme that identifies and destroys cancer cells

Biochemist John Ralph and his colleagues have pioneered a technology that could revolutionize how industry produces biofuels and other value-added goods

When it comes to mosquitoes, nobody wants to be attractive

A novel method for replacing defective proteins offers a new way to treat diseases

Students from all backgrounds are invited to a class that explores, questions and celebrates our connections to the vegetable kingdom.

Taking on Cancer

Soil science professor and students turn a sometime pollutant into a valuable product

Biosensors being developed for food products offer a vastly improved indicator of freshness and safety

CALS scientists from a wide range of disciplines help forge the future of a growing field