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 […]

Protected forests are unlikely to be cut down when they are surrounded by intact forests. Conversely, the more degraded the boundaries of a protected area […]

In the forest, life is often heard before it’s seen. Hikers and hunters are familiar with the creature chorus: cicada trills and tree frog chirps, […]