• Posted on October 17, 2018
    Resistance Is Not Futile

    If there’s anything that could be called the archenemy of Midwestern soybean producers, it just might be Sclerotinia stem rot. Once thought of as only […]

  • Posted on June 9, 2015
    Eyes on the Green

    How CALS scientists help the world-renowned Whistling Straits golf course get ready for this summer’s PGA Championship

  • Posted on
    Plant Prowess

    CALS scientists from a wide range of disciplines help forge the future of a growing field

  • Posted on March 2, 2015
    Science for Citizens

    CALS is acclaimed as one of the best schools in the nation for training top-notch researchers and practitioners. Less known is the fact that CALS offers challenging, […]

  • Posted on November 2, 2014
    Of Pests and Pathogens

    Insects play a role in the spread of food-born pathogens on crops

  • Posted on October 12, 2012
  • Posted on June 20, 2011
    Rising to the Top

    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.

  • Posted on February 15, 2011
    Class Act: Alejandra Huerta and Farm Workers’ Daughter

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

  • Posted on July 21, 2010
    The Pathogen Path

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

  • Posted on October 23, 2008
    The Grow Dozen: 12 Alumni who are making a difference in biotechnology

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

  • Posted on June 29, 2008
    Guatemala: Tomatoes Ripen Students’ Training

    Student finds real meaning behind Plant Pathology studies.

  • Posted on January 30, 2008
    Rotten Luck

    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 […]