Jing Fan recalls the first science experiment she ever performed. She was a kindergartener in Beijing, China, and her class made glue out of flower petals. […]

It’s a Saturday morning at the farmers market. You check in with the grower at your favorite tomato stand, stop to enjoy the folk music […]

The time has come to celebrate the completion of a major construction project for UW–Madison’s Babcock Hall, the heart of the university’s dairy product research […]

When it was first constructed in 1951, Babcock Hall — UW’s beloved producer of ice cream, cheese, and other famous dairy goods — was a […]

For students interested in global health, nutrition, health equity or the economics of food, there is a lot to learn in World Hunger and Malnutrition. […]

Every choice we make as consumers has a climate impact. It’s often measured in terms of a “carbon footprint” — that is, the amount of […]

UW–Madison professors aren’t merely dreaming of a better world — they’re actively building it. We asked faculty members across campus to describe breakthroughs in their […]

During a 2015 trip to Egypt, Tom Patterson suffered a gallstone attack and soon fell terribly ill. But that’s not what nearly killed him. Patterson […]

For 175 years, UW–Madison has relentlessly worked to make Wisconsin a better place by strengthening the economy, unlocking medical and scientific innovations, and creating pathways […]

The University of Wisconsin–Madison College of Agricultural and Life Sciences (CALS) recently announced a second cohort of six, two-year postdoctoral fellowships to help increase dairy-related […]