Daniel Amador-Noguez is learning how living organisms transform nutrients into energy and other useful chemicals. Among a cadre of scientists looking at the biological underpinnings […]

Scientists-in-training at the UW Food Research Institute (FRI) are identifying better probiotics and improving food safety with the help of a generous gift from retired […]

Mycotoxins are small, poisonous molecules, produced by certain species of molds, that can cause disease or death in animals and humans. Mycotoxin-producing fungi can invade […]

The term is “nitrogen fixation.” No, it doesn’t refer to an unhealthy obsession with one of the most common chemical elements on Earth. Rather, it’s […]

Enterprising Alumni Many CALS graduates go on to launch small businesses, patent new products, and found successful companies, among other entrepreneurial endeavors. This special “In […]

CALS scientists delve into the microbial communities in our digestive tracts — and their implications for our health

The new Wisconsin Crop Innovation Center is poised to serve as an exciting incubator for agricultural improvement.

A CALS bacteriologist is working with Alaska Natives and other groups to keep botulism out of seal oil and other traditional favorites

Garret Suen’s study of microorganisms involved in herbivore digestion holds promise
for human health and our environment

CALS’ Cameron Currie and his team are looking at microbes associated with insects, plants and
marine life as potential sources for new drugs

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

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