Tag College of Agricultural and Life Sciences

He professes protein: Srinivasan Damodaran has thoughts for food

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.

To expand exports, Wisconsin ginseng industry relies on UW–Madison expert

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.

UW course helps dairy farmer find small-farm success in a brutal market

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.

Study: “Post-normal” science requires unorthodox communication strategies

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.

New summer program helps UW freshmen get ‘QuickStart’

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.

Five things everyone should know about vampire bats

For one thing, vampire bats don't suck. Instead, they use their razor-sharp teeth to make an incision in the skin and then proceed to lap up the blood like a kitten. Read more from a doctoral student who wrote a master's thesis on the bats.

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.