Tag College of Agricultural and Life Sciences
The ideas focused on encouraging dairy consumption of Wisconsin students, enhancing the shelf life of dairy products, and utilizing new technologies to improve dairy farming.
UW's Center for Dairy Research has helped Nasonville develop new cheese products for export, start ultrafiltration lines to produce lactose-free milk, and trouble-shoot quality problems that pop up.
UW–Madison’s newest trio of fellows in the National Academy of Inventors are responsible for scores of patents, and bring the university’s total academy membership to 10.
“Considering whether schools reopen in the fall has to be a decision based on what’s happening in the local area and what’s possible in terms of disease mitigation and keeping families and students safe,”
News stories about meatpacking workers succumbing to COVID-19 and meat shortages at grocery stores have caused some consumers to worry that the meat supply chain is about to collapse. Not quite, says Andrew Stevens, assistant professor of agricultural and applied economics.
Four posters illustrate how the Currie Lab's researchers are adapting to working from home — and provide reflections many of us can relate to.
Five members of the Wendricks family -- three cousins and their grandparents -- are all taking a horticulture class together this semester. They sit together.
The digitized Digital Atlas of Historic Mining Features in Southwestern Wisconsin, developed in the department of soil science at the University of Wisconsin–Madison, shows areas where contamination may be found.
Emeritus Professor Randy Shaver, who was selected as the World Dairy Expo's 2019 Person of the Year, helped Wisconsin dairy farmers learn to make great corn silage, improving returns per cow and per acre of forage.
The competition asked scientists and engineers to build new, dramatic solutions to improve crop systems by harnessing all available technologies.
"It's not just about lowering our emissions but pursuing strategies that might have storage potential, and harvested wood products are one of those options,” says researcher Craig Johnston.
A UW–Madison-sponsored field day and series of talks offered expert advice and encouragement for organic farmers and those who are thinking about going organic, where prices remain strong.
MacDon set up shop in Madison in 2015 for a simple reason: Because of the abundance of engineers with farm experience, mostly educated at UW–Madison.
The same technology that alerts a self-driving car that there’s a pedestrian in the crosswalk could also warn a dairy farmer that a calf is getting sick — even if that calf is mingled among dozens of healthy ones.