When you visit the UW Arboretum, you go to take a stroll through the woodlands, prairies, and flowering trees. You go to navigate the boardwalks […]

On a rainy day last fall, chemist Scott Wildman left his office on the UW– Madison campus and drove to a retirement community on the […]

Yogurt already has a lot going for it. A fermented dairy food, it is rich in calcium, vitamin D, and protein. Its mildly sour taste […]

For approximately 15,000 people in the United States, a vital amino acid can become their worst enemy.

More than half a century ago, the advent of antibiotics transformed medicine. Today, the slumping performance of these drugs is spurring new treatment innovations.

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

A CALS researcher is investigating the biological impacts of nanomaterials

Dietram Scheufele serves on a national committee examining the risks and benefits of human
genome editing technology.

Interview by Joan Fischer

Class Act – Kate Griswold

As a professor of pediatrics at the University of California, San Francisco, Andrea Garber BS’92 PhD’99 conducted a groundbreaking study concerning a very vulnerable group: […]

For CALS geneticist Barry Ganetzky, insight into the genetic underpinnings of traumatic brain injury began by knocking out fruit flies.

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