Tag College of Agricultural and Life Sciences
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.
Scientists and physicians needed a better model to understand neurofibromatosis in order to help affected children. A groundbreaking research partnership at UW–Madison is showing the way.
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.
"Studying milk production in the dairy state, I feel my research can have a significant impact on the state economy and environment in general, and dairy families in particular."
A three-year experiment on the four baseball diamonds at Racetrack Park in Stoughton explored different levels of maintenance for sports fields and turf in general.
Conservation, collaboration, creativity: Grant County farmer charts own path, with a little help from scientist colleagues
Farmer Gerry Weiss stands as a key conduit between academic experts – many with roots in the soil – and those who make a living growing crops and animals.
“On average, only about a quarter of the crude protein in a dairy ration goes to milk,” says Professor Sebastian I Arriola Apelo.
“His work embodied the Wisconsin Idea, seeking advances and solutions in the areas of health and agriculture," says a colleague. "He was also a man of integrity, who felt a deep sense of service and commitment."
The 50-year history of UW–Madison's Lancaster Agricultural Research Station mirrors changes on Wisconsin farms over the past half century.
A University of Wisconsin–Madison professor is looking to probiotics as a way to sneak in antibiotic-free treatment for Clostridium difficile, or C. diff, a resilient gastrointestinal pathogen.
The University of Wisconsin–Madison has launched the STEM Diversity Network, a website and collection of resources for students, faculty and staff in science, technology, engineering and math (STEM).
At a March 16 event, Alfred Hartemink, a University of Wisconsin–Madison professor and chair of soil science, and Jim Bockheim, a UW–Madison professor emeritus of soil science, will present Chancellor Rebecca Blank with the first copy of their new book, The Soils of Wisconsin.
UW-Madison's new Resource and Energy Demand Analysis (REDA) program is a one-year route to a master's degree, with plenty of demand for graduates in the energy industry.
A $10 million commercial biotech plant laboratory in Middleton, Wisconsin, first opened in 1982 with the help of University of Wisconsin–Madison scientists, will soon become part of UW–Madison following a donation from Monsanto Company.
In only 16 weeks, the UW–Madison Farm & Industry Short Course teaches students to operate their own farms, run an agricultural business, or work in the agribusiness sector.