Researchers at the University of Wisconsin-Madison have produced

The University of Wisconsin-Madison Babcock dairy plant will no longer certify that its fluid milk supplies come from herds that avoid use of supplemental bovine somatotropin (BST).

Scott A. Rankin has joined the Department of Food Science at the University of Wisconsin-Madison as assistant professor of food science and extension food processing specialist. He will develop and provide outreach programs to the dairy processing industry, especially in the area of fluid milk, ice cream, and cultured products. He will also provide support to the farmstead milk processing industry.

Milk is more than a good source of protein, calcium, and vitamin D. It can be a good source of valuable medical foods, says a University of Wisconsin-Madison food scientist.

Students on the University of Wisconsin-Madison food product development team have smelled success for the past four years. Last year it was close enough to taste.

A short stroll along Linden Drive and down Henry Mall takes visitors past the sites of some of the biggest scientific achievements of the past century. Those locations are no longer anonymous, thanks to a series of 19 plaques that highlights accomplishments at the UW-Madison”s College of Agricultural and Life Sciences.

From glow-in-the-dark bacteria to televised tours of a live cow’s stomach, hot-rod tractors to virtual forests, you’ll find a variety of scientific show-and-tells at the College of Agricultural and Life Sciences Open House, Saturday, August 19 beginning at 10 a.m.

The Center for Integrated Agricultural Systems at the University of Wisconsin-Madison has announced the appointment of five people to its Citizens Advisory Council. The new members will help set the agenda for Wisconsin research on food production, marketing, and distribution systems that are profitable, environmentally friendly, and good for local communities.

Six CALS faculty members will be honored at the Gamma Sigma Delta banquet Monday, April 24 at the University of Wisconsin-Madison’s Memorial Union. Banquet tickets are $20. For more information, please call CALS Outreach Services, (608) 263-1672.

Have you ever seen a purple carrot? How about white, yellow, or red? Most people haven’t, even though such carrots have existed for hundreds of years. You may see them in the future, however. Recent research at the University of Wisconsin-Madison suggests that pigments in these colorful carrots, which taste just like regular carrots, may help prevent heart disease and cancer, and reduce cholesterol.