Grad students Amber Roth and Ron Hull, who are cataloguing bird species in one of several aspen plots scattered around north central Wisconsin, are just two of dozens of seasonal residents at the Kemp Natural Resources Station in Woodruff, Wis.

A study of the reproductive apparatus of a model virus is bolstering the idea that broad classes of viruses – including those that cause important human diseases such as AIDS, SARS and hepatitis C – have features in common that could eventually make them vulnerable to broad-spectrum antiviral agents.

Susan Smith, a professor of nutritional sciences at the University of Wisconsin-Madison, has received a prestigious MERIT award from the National Institutes of Health, which provides research funding for up to 10 years. Smith is an expert on fetal alcohol exposure, the leading known cause of mental retardation in the world.

MADISON – A study of the reproductive apparatus of a model virus is bolstering the idea that broad classes of viruses – including those that […]

At any given spot in Wisconsin, chances are that you’re not far from a lake or a farm, or both – but the combination is not always a harmonious one. The future of both may hinge on proper management of an essential element: phosphorus.

Consumers can taste a difference in cheese made from the milk of cows that graze on pasture, and they like what they taste, according to a study by two University of Wisconsin-Madison professors.

Thanks to the innovation of the University of Wisconsin-Madison’s Food Science Club, consumers may one day follow a course of sushi not with sake, but with espresso or a latte.

A team of University of Wisconsin-Madison faculty, students and community organizations, however, is out to construct a new reality: green housing that doesn’t require as much up-front expense.

When he was in seventh grade, Mike Hillstrom was happiest when he was playing with bugs. A dozen years later, it’s still true. But now the bugs are a lot bigger and more exotic. And technically, he’s not just playing.

Dairy science students at the University of Wisconsin-Madison will see more wear and tear on the soles of their boots and less on the seats of their pants, thanks to curriculum changes aimed to help students build their technical and analytical skills.