Since the discovery of Chronic Wasting Disease (CWD) in Wisconsin deer this past spring, many individuals have expressed concern over the safety of venison. This fact sheet is designed to give you some background information on CWD, and to answer questions related to venison safety and handling this fall.

As food travels from farms to food processors to grocers and finally to your table, food safety is a constant concern. From farm fields to your kitchen, food is vulnerable to contamination by microscopic organisms that cause illness.

A new method of adding salt to mozzarella cheese, which will increase production and decrease environmental waste, has been developed at the University of Wisconsin-Madison in partnership with a Wisconsin company.

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.

Applied agricultural and natural resources research in Wisconsin will get a big boost in the next four years because College of Agricultural and Life Sciences researchers and extension specialists at University of Wisconsin-Madison scored high in a new U.S. Department of Agriculture grants competition.

Orchardist Dale Secher speaks for many Wisconsin fruit growers when he says that he cares about his customers as much as his bottom line.

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.

Dennis J. Zeloski of Lake Mills, a leader of Wisconsin’s potato and vegetable industry for more than 30 years, will receive an Honorary Recognition Award from the College of Agricultural and Life Sciences at the University of Wisconsin-Madison.

Alfred E. “Alf” Harper has had a major impact on nutritional science at the University of Wisconsin-Madison, across the country and around the world.

For many students, internships provide lessons they don’t learn in classrooms and a bridge to a successful career.