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  • 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

  • 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

  • Posted on March 6, 2014
    Creating a Healthier World

    What do millennials want? The popularity of a new CALS-based program addressing global health concerns offers at least one answer.

  • Posted on November 20, 2013
    Meat, With a Touch of Fruit

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

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    The Power of Pizza

    The pie’s ever-growing popularity has made mozzarella the big cheese in Wisconsin. CALS researchers are helping state cheesemakers feed and grow that demand by developing new varieties for specialized and international markets.

  • Posted on
    Field Notes: Potato Exchange Benefits Peruvians

    Peru, farmers hedge their bets. Located 12,000 feet above sea level, on the side of an Andean mountain, Puno has a growing season that’s short, cool and prone to frost.

  • Posted on
    Field Notes: Certified Seed Potatoes for Kenya

    When scientists in Kenya needed help developing a certification program for seed potatoes, a CALS plant pathologist stepped up to the task. The new program […]