It’s a cool Sunday morning in early September, and over a dozen UW students are meeting at a farm plot in Eagle Heights Community […]

  Victor Ujor’s fascination with microorganisms — bacteria, fungi, viruses — began with an issue of Time magazine. What he encountered in the pages of […]

  “There’s so much more that goes into brewing beer than just the ingredients,” says Tony Bugher, president of the Jacob Leinenkugel Brewing Company. The […]

  When it was first constructed in 1951, Babcock Hall — UW’s beloved producer of ice cream, cheese, and other famous dairy goods — was […]

  To make way for the Babcock Hall remodel, the dairy plant had to shut down production for more than three years. Fortunately, a large […]

  It’s hard to walk through the grocery store without encountering at least one product that touts the health benefits of antioxidants. Marketed as the […]

  Greek yogurt is a relatively recent food fad in the U.S. But its unique taste and thick texture appeal to many, and it accounted […]

  Tu-Anh Huynh spends much of her time tracking tricksters that alter their shape and function to survive in extreme conditions. In other words, she […]

  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 […]

  Cold milk has long been offered alongside lunches and snacks in elementary schools, traditionally served in paper cartons. But those cartons require refrigeration, and […]

  A former Food Research Institute (FRI) scientist and his family have bestowed CALS with a gift that will offer long-lasting support for graduate students […]

  How does the American ideal of healthy eating exclude other cultures? That was the question posed to students by instructor Erika Anna BS’13 in […]