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
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
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 […]
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
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
Peru: Is All Really Fair with Fair-Trade Coffee?
What is the real price of Fair-Trade certification?
Posted on July 9, 2010
Five things everyone should know about…Raw Milk
Inside the push for raw milk.
Posted on April 2, 2009
Micro • brew • ology
A class that’s all about the perfect beer.
How to make a marshmallow peep
The science behind Easter’s ubiquitous chicks.
Wisconsin's Magazine for the Life Sciences