Tim Donohue says he is looking forward to increasing the Wisconsin Energy Institute’s positive outcomes for campus and society. WISCONSIN ENERGY INSTITUTE Tim Donohue, professor of […]

Since 1886, CALS has trained tens of thousands of agricultural professionals in the latest science-based management and production techniques through the Farm and Industry Short Course (FISC). […]

An important public-facing part of the Meat Science and Animal Biologics Discovery (MSABD) program now has pride of place. The storefront for the campus meat […]

MYTH 1: Microwaves make food radioactive. Fact: Microwaves are a form of non-ionizing electromagnetic radiation used to detect speeding cars and to send telephone and television […]

In 2015, genetics professor Francisco Pelegrí launched a course called Developmental Genetics for Conservation and Regeneration that ties directly to his ongoing research program. The aim is […]

Amy Weeks, a University of Wisconsin–Madison professor of biochemistry, has been selected as a Packard Fellow for Science and Engineering. The fellowship is awarded annually […]

Wisconsin has a Grade A past when it comes to the meat industry. It’s the birthplace of several iconic brands that made sausage and “b-o-l-o-g-n-a” […]

Cold milk has long been offered alongside lunches and snacks in elementary schools, traditionally served in paper cartons. But those cartons require refrigeration, and they’re […]

The last known Pyrenean ibex, a wild goat named Celia, died more than two decades ago, the victim of a falling branch. But before she […]