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  • Posted on June 28, 2016
    Breeding for Flavor

    CALS scientists are breeding new varieties of produce that not only are delicious, but also will thrive in organic growing systems. And in a new collaboration called “Seed to Kitchen,” they’re partnering with chefs and farmers to help determine what works best.

  • Posted on June 9, 2015
    To Eat It—Or Not

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

  • Posted on June 19, 2014
    Partners in Food Safety

    CALS undergrads are part of efforts to expand food safety training at campus eateries

  • Posted on
    Upping the Orange

    Nutritionist Sherry Tanumihardjo works around the world to increase consumption of fruits and vegetables that are high in vitamin A.

  • Posted on November 20, 2013
    Give: Supporting Food Safety

    When Kikkoman wanted to establish a naturally brewed soy sauce plant in Walworth, Wisconsin—an operation that was to become the world’s largest—the company had a […]

  • Posted on
    Meat, With a Touch of Fruit

    Protecting organic meats from deadly bacteria calls for developing new antimicrobial
    agents from natural sources

  • Posted on October 12, 2012
    Catch up with … Michelle Moyer

    BS’05 Genetics, Plant Pathology

  • Posted on October 11, 2012
    A New Way to Bucky

    Tired of ice cream? Not a chance. But if you’re looking for a cold, milk-based coffee drink, consider Babcock Hall’s latest creation. Buckyccino, available at […]

  • Posted on July 21, 2010
    Is All Really Fair with Fair-Trade Coffee?

    What is the real price of Fair-Trade certification?

  • Posted on July 9, 2010
  • Posted on June 16, 2009
    Making Links

    Meat lab gives students a taste of the industry.

  • Posted on May 19, 2009
    The Case for Queso

    Research asks why U.S. cheeses don’t cut it with Latino customers.