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  • 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.