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  • 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.

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    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.

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    Kenya: 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 […]

  • Posted on February 15, 2013
    In the Field: Alumni who are making a difference in Food Science

    Rhona S. Applebaum PhD’81 Food Science • Rhona Applebaum is vice president and chief scientific and regulatory officer at The Coca-Cola Company, where she leads […]

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  • Posted on June 14, 2012
    Mission: Delicious

    What makes Babcock ice cream so good to eat—and so good for science, students and industry?

  • Posted on October 18, 2011
    Detectives in Training

    A new internship puts undergrads on the trail of foodborne pathogens