Many of our state’s signature foods and industries are defined by a fragrant microbial process: fermentation. Why shouldn’t UW–Madison become a world leader in fermentation science? It’s a question that David Ryder, VP of brewing and research at MillerCoors, dares to ask—and a dream he’ll help CALS pursue.

Alexandra Huerta comes from a family of agricultural workers, but she is taking her career in a very different direction.

Scientist tracks how bacteria hitch ride on plants to get to humans.

12 Alumni who are making a difference in the biotechnology industry.

Student finds real meaning behind Plant Pathology studies.

FOR POTATO GROWERS, a good harvest doesn’t always mean a good year. Spoilage in storage claims 8 to 9 percent of the nation’s annual potato […]

Professor of Plant Pathology

Bringing Wisconsin tubers overseas.