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 […]
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
Class Act: Patricia Paskov and The Big Picture on Food
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.
Peru: 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.
Wisconsin's Magazine for the Life Sciences