Scientists-in-training at the UW Food Research Institute (FRI) are identifying better probiotics and improving food safety with the help of a generous gift from retired […]

The summer vegetables sag in the wake of the first frosts. But the low October sun still warms the fields of the Eagle Heights Community […]

Mycotoxins are small, poisonous molecules, produced by certain species of molds, that can cause disease or death in animals and humans. Mycotoxin-producing fungi can invade […]

Xuehua Zhong uses plants to study epigenetics, an exciting new field that is broadening our understanding of how some traits might be passed down from one generation to the next.

Dr. Jacquelynn Arbuckle’s exposure to the medical field began when her younger brother Adrian was born with cystic fibrosis. Arbuckle, only six at the time, […]

How best to honor a towering eminence in one’s field?

For CALS geneticist Barry Ganetzky, insight into the genetic underpinnings of traumatic brain injury began by knocking out fruit flies.

We depend on yeasts for products ranging from beer and biofuel to forage and pharmaceuticals. But according to Chris Todd Hittinger and his colleagues at CALS, we’ve only begun to understand and mine the possible uses of these hardworking model microbes

New technology could help food crops thrive in crowded fields

Microbes inhabit our bodies by the trillions, yet how they benefit us mostly remains a mystery. As scientists work with animals to illuminate that complex dynamic, they are excited about the potential microbes may hold for human health.

A CALS capstone class in genetics encourages students to explore their own genomes.

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