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

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.

Patricia Paskov

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.

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 […]

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 […]

BS’91 Food Science