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  • Posted on October 1, 2020
    Meat Science Program, Vita Plus Partner to Feed Those in Need

      When the coronavirus pandemic started disrupting the nation’s meat supply chains in spring, UW–Madison’s swine program soon found itself among the affected operations. With […]

  • Posted on March 4, 2016
    Keeping Us Safe

    For 70 years, the Food Research Institute has been illuminating and helping eradicate a host of food-borne illnesses

  • Posted on November 20, 2013
    Meat, With a Touch of Fruit

    Protecting organic meats from deadly bacteria calls for developing new antimicrobial
    agents from natural sources

  • Posted on June 18, 2013
    Yummier Burgers

    Who appreciates burgers more than a college student—particularly if the student is interested in meat science? It made sense that Gilly’s Frozen Custard would turn […]

  • Posted on February 15, 2013
    Meats Made in Wisconsin

    CALS is partnering with businesses, the state and other stakeholders to develop a Wisconsin meats brand that could emulate the success of the state’s artisan cheese.