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 […]

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

  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 […]

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 […]

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 […]

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 […]

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 […]

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.

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

Biosensors being developed for food products offer a vastly improved indicator of freshness and safety