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.

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

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

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

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 […]

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

BS’05 Genetics, Plant Pathology

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 […]

What is the real price of Fair-Trade certification?

Inside the push for raw milk.

A class that’s all about the perfect beer.

The science behind Easter’s ubiquitous chicks.