Foodborne pathogens are often difficult to control during food production. Salmonella, which causes over 1 million illnesses in the U.S. each year, is particularly nefarious. […]

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 […]

Have you ever wondered, is organic food really worth the cost? Or pondered swapping out meat protein for plant protein, hoping it might yield some […]

Last week the University of Wisconsin–Madison College of Agricultural and Life Sciences began welcoming students to campus with orientation and other activities for new and […]

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, […]

Jordan Nehls BS’17 cooks up a lot of hamburgers and chicken breasts — but it’s not the sort of fare she can serve to her family […]

Scientists at Oak Ridge National Laboratory and the University of Wisconsin–Madison have discovered that genetically distinct populations within the same species of fungi can produce […]

The Jacob Leinenkugel Brewing Company announced today the launch of the Jake Leinenkugel Diversity in Brewing Award. The award will support students from underrepresented groups […]