This week a contingent of Wisconsin dairy scientists and industry officials traveled to China to participate in a seminar for Chinese dairy producers.

Crunching the dairy numbers is a lot simpler than it used to be. One of the most comprehensive collections of dairy marketing information available is now online at http://future.aae.wisc.edu.

The Aspen Free Air Carbon Dioxide Enrichment experiment is a large-scale and long-term environmental study located in the Harshaw Experimental Forest. Twelve conspicuous patches of aspen, birch and maple form a state-of-the-art outdoor laboratory for researchers from around the U.S. and world to study the likely impacts of climate change on northern temperate forests.

Grad students Amber Roth and Ron Hull, who are cataloguing bird species in one of several aspen plots scattered around north central Wisconsin, are just two of dozens of seasonal residents at the Kemp Natural Resources Station in Woodruff, Wis.

A study of the reproductive apparatus of a model virus is bolstering the idea that broad classes of viruses – including those that cause important human diseases such as AIDS, SARS and hepatitis C – have features in common that could eventually make them vulnerable to broad-spectrum antiviral agents.

Susan Smith, a professor of nutritional sciences at the University of Wisconsin-Madison, has received a prestigious MERIT award from the National Institutes of Health, which provides research funding for up to 10 years. Smith is an expert on fetal alcohol exposure, the leading known cause of mental retardation in the world.

MADISON – A study of the reproductive apparatus of a model virus is bolstering the idea that broad classes of viruses – including those that […]

At any given spot in Wisconsin, chances are that you’re not far from a lake or a farm, or both – but the combination is not always a harmonious one. The future of both may hinge on proper management of an essential element: phosphorus.

Consumers can taste a difference in cheese made from the milk of cows that graze on pasture, and they like what they taste, according to a study by two University of Wisconsin-Madison professors.

Thanks to the innovation of the University of Wisconsin-Madison’s Food Science Club, consumers may one day follow a course of sushi not with sake, but with espresso or a latte.