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  • Posted on June 16, 2021
    The Top Five Myths about Microwave Cooking

      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 […]

  • Posted on
    Students Take on Dairy Dilemmas

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

  • Posted on
    Estate Gift Offers Boon to Graduate Students

      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 […]

  • Posted on February 25, 2021
    A Taste of Many Cultures

      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 […]

  • Posted on June 11, 2020
    Catch Up with . . . Maya Warren PhD’15 Food Science

      “There are so many things we can do with a blank canvas like ice cream,” says Maya Warren. And she would know. Warren is […]

  • Posted on
    Corporate Grant Fuels Effort to Reduce Food Insecurity and Waste on Campus

      It’s a late fall afternoon on the UW–Madison campus, and seven undergraduates are scooping jasmine rice and a lemongrass tofu-vegetable dish into single-use plastic […]

  • Posted on October 11, 2019
    Cookies a la Chickpea

    Delicious desserts may not be the first thing that comes to mind when you think of chickpeas, but a team of food science students have […]

  • Posted on June 19, 2019
    The Protein Professor

    Srinivasan Damodaran came to the United States in 1976 from South India, where the green revolution was fueling an explosion of wheat and rice production […]

  • Posted on May 14, 2018
    How about Some Granola with That?

    Yogurt already has a lot going for it. A fermented dairy food, it is rich in calcium, vitamin D, and protein. Its mildly sour taste […]

  • Posted on
    Catch Up with … Ellen Morgan BS’95, MS’97

    As a UW–Madison undergrad, Ellen (Shumaker) Morgan was eagerly hopping through an array of science electives, undecided on a specific major. Her curiosity was piqued […]

  • 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 November 3, 2015
    Move Over, Beer

    UW–Madison’s first enologist, based at CALS, will aid Wisconsin’s wine and cider industry