Tag College of Agricultural and Life Sciences
On Sunday, June 10, a couple of dozen intrepid bicyclists will pump up their tires and roll out of the driveway of a farm northwest of Antigo to begin the fourth annual Ride to Farm.
Governor Jim Doyle today (May 14) gave a $1 million boost to a University of Wisconsin–Madison spin-off company during a visit to the campus lab that gave birth to its technology.
Two faculty members of the University of Wisconsin–Madison have been elected Fellows of the American Academy of Arts and Sciences.
You've heard that eating food grown close to home is good for the environment, family farms, our local economy and your health. But putting local food on your plate can be a challenge if you don't know where to buy it.
Prions, the rogue proteins that cause chronic wasting disease and similar maladies, may be more mobile in soil that is more alkaline, suggests a new study by University of Wisconsin–Madison researchers.
As the emerging field of nanotechnology enters the public consciousness, mass media play an important role in shaping public attitudes about the new science. But newspapers, the Internet and television do so in significantly different ways, says Dietram Scheufele, a professor of life sciences communication at the University of Wisconsin–Madison.
The public is invited to a program on March 28, 2007 at 7:15 p.m. to celebrate the designation of the UW–Madison’s 109-year-old dairy barn as a National Historic Landmark.
To most people, soil is just dirt. But to microbiologists, it is a veritable zoo of bacteria, fungi and nematodes. It's also a vast carbon dioxide factory. As these microorganisms consume carbon-based materials found in soil, they release carbon dioxide gas into the atmosphere as a normal part of their metabolism.
Scientists have created an animal that can eat a rich, high-fat diet without adding weight or risking the complications of diabetes