Tag College of Agricultural and Life Sciences
A UW–Madison assistant professor of dairy science and Extension animal welfare specialist travels the state to meet with milk producers, processors and others concerned about the well-being of Wisconsin’s signature farm animal.
UW-Madison weather stations at about 30 Wisconsin orchards and vineyards link wirelessly to software that makes calculations and key recommendations for each location.
The $47 million project involves the renovation of the Babcock Hall Dairy Plant, as well as a new, three-story addition for the Center for Dairy Research.
The field-day audience at UW–Madison’s agricultural stations has expanded beyond farmers to many throughout the ag industry who want to hear about the latest in farm research and education.
Klondike Cheese Co. of Monroe is expanding production as it enters its second century of cheesemaking, under the leadership of six Master Cheesemakers certified by UW–Madison’s Center for Dairy Research.
Four UW–Madison dairy science majors were at the 2,500-cow California farm in April to participate in the 2018 North American Intercollegiate Dairy Challenge, and their plan was the winning one.
A perennial crop called kernza is being tested at the Arlington Agricultural Experimental Station. It's part of an envisioned shift from farming annuals toward toward a one-time tilling and planting of perennials, followed by harvesting forage and grain for years or decades.
A Sheboygan strain of yeast is being tried in both bread and beer, through the work of UW–Madison and its industry partners. One question to be answered: How does it taste?
New UW–Madison research conducted throughout Wisconsin suggests that bats may indeed be effective exterminators of mosquitoes.
New UW–Madison research indicates that ongoing consumption of yogurt may have a general anti-inflammatory effect.
The National Agri-Marketing Association (NAMA) Team and Dairy Challenge Team recently represented UW–Madison at the national competitions level and brought home two National Championships.
A study by UW–Madison dairy scientists, engineers and agronomists to see how a cow’s breed and forage consumption affect the greenhouse gases generated by her gut and her manure.
Batch freezer short course participants come from all over to learn how to flavor ice cream from scratch, artisanal-style and using safe manufacturing practices.
A 30-minute media availability will be held before the start of the Wisconsin Agricultural Outlook Forum on Thursday, Jan. 25. The availability is set for 9:15 – 9:45 a.m. in the Traditions Room, located on the second floor of Union South.
Bucky’s Butchery, a retail meat store on campus, employs about 15 student workers in cutting meat, mixing ingredients, processing products, marketing and cleaning.
By monitoring sugar levels, frying test batches of potato chips, and other techniques, Sam Perez helps growers decide when to market their stored potatoes.