A new internship puts undergrads on the trail of foodborne pathogens

MS’75, PhD’79 Food Science

“The boundaries of the university are the boundaries of the state,” proclaims the Wisconsin Idea. But that concept has expanded. The boundaries of the university […]

John Bowman MS’80 Plant Pathology Bowman has nearly 30 years’ experience designing, implementing and managing agricultural development projects in more than 30 countries. Much of […]

A CALS plant geneticist has found a way to reduce a possible carcinogen in our favorite snack foods–but his solution is on hold for now

Candy to swoon for doesn’t just happen. There’s a science behind it that even seasoned pros need to stay on top of. That’s why, for […]

Patty Loew talks about the future of community-based journalism and her recent experiences in rural Africa

12 Alumni who are making a difference in the meat industry.

Bringing jerky to Russian sausage houses.

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.

Wisconsin growers may have the greenest potato on the planet. So why can’t you get it at your supermarket? It’s complicated.