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Lyme disease increases as deer tick spread

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Phil Pelliteri on Lyme disease

Fish are good for you—except when they’re bad. How a legacy of environmental contamination continues to haunt one of our healthiest foods, and what we can do to fix it.

Scott Rankin is a member of the state’s Raw Milk Policy Working Group. He is an expert on dairy foods processing and chemistry, key fields […]

After spending the morning spreading hay mulch and bark at Madison’s East High Youth Farm, a group of middle-schoolers lined up for a well-deserved lunch. […]

To dine with Jeri Barak is to take a lesson in applied food safety. Barak, an assistant professor of plant pathology, begins by sorting through […]

Harmful algal blooms, once considered mainly a problem in salt water, have been appearing with increasing severity in the Madison lakes, and a team of […]

Borrowing computing power from idle sources will help geneticists sidestep the multimillion-dollar cost of reconstituting the flood of data produced by next-generation genome-sequencing machines. A […]

As senior vice president of research at Amyris Biotechnologies, Jack Newman PhD’01 is focused on some of the world’s biggest problems. He co-founded the company […]

As head of the Applied Food Safety Lab at the UW-Madison Food Research Institute, Glass helps food companies from Wisconsin and around the nation deal […]

Associate Professor Huichuan Lai began exploring the link between nutrition and cystic fibrosis in 1994, when she spent a year working in UW-Madison’s pediatric pulmonary […]