Plant-based protein and “meat-alternative” products have streamed into the marketplace in recent years. This trend has been driven in part by world population growth […]

  Jordan Nehls BS’17 cooks up a lot of hamburgers and chicken breasts — but it’s not the sort of fare she can serve to […]

  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 […]

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

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

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 […]

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.