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  • Posted on June 9, 2015
    The MBA of Dairy

    A CALS partner program trains aspiring—and much-needed—farmers

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    To Eat It—Or Not

    Biosensors being developed for food products offer a vastly improved indicator of freshness and safety

  • 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.

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    Everyone around the table

    Monica White works to ensure greater inclusion in our food system

  • Posted on November 20, 2013
    Give: Supporting Food Safety

    When Kikkoman wanted to establish a naturally brewed soy sauce plant in Walworth, Wisconsin—an operation that was to become the world’s largest—the company had a […]

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    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.

  • Posted on June 18, 2013
    The Value of GMOs

    A long-term study sheds light—and numbers—on benefits to farmers

  • Posted on October 12, 2012
    Class Act: “Slow” Learner

    Shelbi Jentz knew that CALS would open her eyes to new ideas, but she didn’t think a whole new way of eating would be one of them.

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    Hunting for Beginners

    By presenting a fresh vision of the sport to new audiences, a program aims to stem an alarming drop in hunters

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    Our Signature Foods—and CALS

    Wisconsinites aren’t called Cheeseheads for nothing. But consider, too, our deep love of brats fresh from the grill and a gooey ice cream sundae for […]

  • Posted on June 14, 2012
    Five things everyone should know about . . . Quinoa

    This “supergrain” is not a grain. Quinoa (KEEN-wah) is not even in the grass family, unlike such grains as wheat, rye, oat and corn. As […]