In an effort to expand dietary options for individuals with a rare genetic condition known as phenylketonuria, a team of UW-Madison scientists is assessing a unique protein found only in whey, the liquid byproduct of cheese-making, that appears to be safe for this group to eat.

When biochemist Karl Paul Link examined a sample of bad forage, he discovered what would become one of the world’s best-known blood-thinning drugs

This spring, Biological Systems Engineering (BSE) professor Xuejun Pan is teaching the first course on the University of Wisconsin-Madison campus that provides a close-up view of the entire biorefining lifecycle.

Julie Mitchell, assistant professor in the Department of Biochemistry and the Department of Mathematics, is one of several UW-Madison faculty members featured in a video […]

More than 99 percent of all modern potato varieties planted today are the direct descendants of varieties that once grew in the lowlands of south-central Chile. How Chilean germplasm came to dominate the modern potato-which spread worldwide from Europe-has been the subject of a long, contentious debate among scientists.

You need meat, and fast. But where around campus can you find good, fresh steaks? Here’s an option that may surprise you: the University of Wisconsin-Madison’s Meat Science and Muscle Biology Laboratory.

Denizens of oceans, lakes and even wet soil, diatoms are unicellular algae that encase themselves in intricately patterned, glass-like shells. Curiously, these tiny phytoplankton could be harboring the next big breakthrough in computer chips.

This fall, 29 freshmen enrolled in the Department of Dairy Science, more than triple its entering class from just three years ago.

Zahi K. Atallah has developed a test that will enable farmers to better separate potatoes fit for long-term storage from those that are not

CALS forest ecologists are studying how environmental factors such as forest fires and climate influence carbon levels in the northern hemisphere’s conifer-dominated boreal forests. Their most recent findings, reported in the Nov. 1 issue of the journal Nature, offer insight into the balance of carbon uptake and release that contribute to atmospheric carbon dioxide levels worldwide.