Tag College of Agricultural and Life Sciences
If you have a protein that needs a bit of self-improvement, Damodaran may be your guru. An expert in soy and milk protein, he’s invented soy-based glues and plant-based absorbents for industrial cleanups and diapers.
The Wisconsin Ginseng Board came to Professor Ann McGuidwin to explore ways to assure Taiwan that the fresh roots would contain none of the R. similis nematode.
The Wisconsin School for Beginning Dairy & Livestock Farmers, one of several “Short Courses” at CALS, helps beginning farmers like Andy Jaworski of the Green Bay area to get started.
Proposals to fight malaria by “driving” genes that slow its spread through mosquitoes is a high-risk, high-reward technology that presents a challenge to science journalists, according to a new report.
CALS launched a brand new “early start” program for incoming first-year students called QuickStart, which helps them make the most of their college experience.
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.