Tag College of Agricultural and Life Sciences

National Academy reports seen as beacons for civil public discourse

A new study says that a consensus report on GMO crops was useful in terms of fostering informed public conversation on a divisive technology.

Helping cows keep their cool: Professor, dairy farm collaborate

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, apple growers, bring data to the orchard

UW-Madison weather stations at about 30 Wisconsin orchards and vineyards link wirelessly to software that makes calculations and key recommendations for each location.

Celebration marks launch of Babcock Hall construction project, honors partners

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.

Field days in Columbia County showcase agricultural science at UW–Madison

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.

Green County cheesemaker opens major expansion

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.

UW triumph in Dairy Challenge prepared dairy science grads for careers

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.

Fine-tuning a new crop that saves soil, produces grain and forage for cows

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.

Wild Wisconsin yeast find their way into bread, beer, and class

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?

Study bolsters bats’ reputation as mosquito devourers

New UW–Madison research conducted throughout Wisconsin suggests that bats may indeed be effective exterminators of mosquitoes.

Study shows yogurt may dampen chronic inflammation linked to multiple diseases

New UW–Madison research indicates that ongoing consumption of yogurt may have a general anti-inflammatory effect.

Celebration for ‘RE: FRESH Radler,’ latest fruit of UW–WBC brewing partnership, set for May 5

The latest release from Campus Craft Brewery – a partnership between UW–Madison’s Department of Food Science and Wisconsin Brewing Company (WBC) – is a classic German-style lager mixed with a Wisconsin-made grapefruit soda. It is made in the radler style, often called a shandy.

CALS teams win national championships in agricultural competitions

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.

Researcher follows dairy cows’ carbon footprints from barn to field

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.

Fantastic frozen fascination: UW–Madison stages one-of-a-kind ice cream workshop

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.

Media availability with Wisconsin Agricultural Outlook Forum experts

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. 

Students play a big role at Bucky’s Butchery, campus meat store

Bucky’s Butchery, a retail meat store on campus, employs about 15 student workers in cutting meat, mixing ingredients, processing products, marketing and cleaning.

Curator at ag station helps growers keep close watch on potato health

By monitoring sugar levels, frying test batches of potato chips, and other techniques, Sam Perez helps growers decide when to market their stored potatoes.