Posted on November 22, 2010
The Grow Dozen: Alumni who are making a difference in the meat industry
12 Alumni who are making a difference in the meat industry.
Posted on July 21, 2010
Russia: Sausage Makers Find Spice in New Business
Bringing jerky to Russian sausage houses.
Catch up with…Bob Bush BS’50 Food Science
BS’50 Food Science
Fish are good for you—except when they’re bad. How a legacy of environmental contamination continues to haunt one of our healthiest foods, and what we can do to fix it.
Stalking the Sustainable Market
Wisconsin growers may have the greenest potato on the planet. So why can’t you get it at your supermarket? It’s complicated.
Posted on July 9, 2010
Five things everyone should know about…Raw Milk
Inside the push for raw milk.
Posted on March 25, 2010
KnowHow: how to make a carrot purple
How to get the colors of the rainbow and beta-carotene all in one.
Posted on March 23, 2010
Fixing Our Food: Get Creative About Food Safety
We’ll never be 100 percent at spotting threats to our food. But what if the pathogens gave themselves up?
Fixing Our Food: Keep Finding What Makes Food Healthy
Exploring the science of how foods interact with our bodies will lead to healthier foods and lifestyles.
Posted on July 7, 2009
Student-designed snack has Disney execs all ears.
Posted on April 2, 2009
KnowHow: how to make a marshmallow peep
The science behind Easter’s ubiquitous chicks.
Posted on February 27, 2009
The Grow Dozen: 12 Alumni who are making a difference in the dairy industry
BS’93, Agricultural Education; BS’96, Dairy Science
Wisconsin's Magazine for the Life Sciences