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 […]

  Wisconsin has a Grade A past when it comes to the meat industry. It’s the birthplace of several iconic brands that made sausage and […]

  At a sweeping bend of the Mississippi River, where the waterway widens and flows through shimmering Lake Pepin, tourists come to snarf slabs of […]

  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 […]

  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 […]

  High blood pressure contributes to almost half a million deaths in the United States each year. To help manage the condition, called hypertension, health […]

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

  How does the American ideal of healthy eating exclude other cultures? That was the question posed to students by instructor Erika Anna BS’13 in […]

  In the Midwest, we’re used to seeing big fields dotted with cattle and steel barns bustling with broiler chickens. Beef, poultry, and pork are […]

  In late March 2020, COVID-19 struck Wisconsin’s Brown County. The virus hit workers in the area’s meat industry especially hard. But Salm Partners, a […]

  In the fight against COVID-19, public attention has largely focused on vaccines. But researchers around the world have been racing to find treatments, too. […]

  The past year has shone an intense spotlight on public health efforts all over the world. Their complexity, their interconnectedness, and their importance have […]