First unveiled in fall 2020, the Meat Science and Animal Biologics Discovery (MSABD) building is a state-of-the-art facility for research, teaching, and outreach. It […]

  MYTH 1: Microwaves make food radioactive. Fact: Microwaves are a form of non-ionizing electromagnetic radiation used to detect speeding cars and to send telephone […]

At some point in your life, you’ve probably gone to class knowing you left an assignment unfinished. The knot in your stomach grew as homework […]

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 […]

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

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

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 […]

A new internship puts undergrads on the trail of foodborne pathogens

We’ll never be 100 percent at spotting threats to our food. But what if the pathogens gave themselves up?