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

CALS undergrads are part of efforts to expand food safety training at campus eateries

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

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

Patricia Paskov

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.