Tag College of Agricultural and Life Sciences
Bird song app identifies feathered friends by tweets
Squinting into wind-blown trees and bushes is for the birds, especially if it’s the birds you're looking for. Read More
Decade of effort yields diabetes susceptibility gene
Ten years of meticulous mouse breeding, screening and record-keeping have finally paid off for Alan Attie and his lab members. Read More
Eleven professors appointed to named professorships
Eleven distinguished faculty members have received named professorships, some of the highest honors for established faculty. Read More
UW–Madison botanist plucks new flower from Isle Royale
One of the world's newest sunflower species, discovered by a University of Wisconsin–Madison botanist, has carved out a very small but safe niche on an island in Lake Superior. Read More
Innovation awards go to biochemist, micro-engineer at UW–Madison
Two University of Wisconsin–Madison researchers have received the prestigious National Institutes of Health Director's New Innovator Award. Read More
Study: Wisconsinites have mixed views on ethanol
A majority of Wisconsinites support the use of ethanol blends if it keeps dollars and jobs in the United States and reduces air pollution, according to a new study by University of Wisconsin–Madison researchers. Read More
UW staff defy gravity and dance through the air with grace
By day, Amy Bethel, Rebecca Bock and Billy Kardasz hold their respective positions within the UW–Madison community. Outside campus, however, you may find them flying… Read More
In cell culture, like real estate, the neighborhood matters
Ever since scientists first began growing human cells in lab dishes in 1952, they have focused on improving the chemical soup that feeds the cells and helps regulate their growth. But surfaces also matter, says Laura Kiessling, a professor of chemistry at the University of Wisconsin–Madison, who observes that living cells are normally in contact with each other and with a structure called the extracellular matrix, not just with the dissolved chemicals in their surroundings. Read More
Organic Field Day set Aug. 30
University of Wisconsin–Madison researchers will host an Organic Field Day on Tuesday, August 30 from 1–3:30p.m. at the UW Arlington Agricultural Research Station. Read More
Urban Horticulture Field Day makes green thumbs greener
Urban Horticulture Field Day, set for Saturday, Aug. 20, offers a free, fun and varied program aimed at spreading knowledge about gardening and produce. Read More
UW study finds that larger dairy farms tend to have better milk quality
Wisconsin's larger dairy operations tended to fare better than the state's small farms in a University of Wisconsin–Madison study of milk quality, although all of the state's farms - both large and small - produced milk that easily met federal food safety guidelines. Read More
UW-Madison scientists played role in potato genome project
University of Wisconsin–Madison scientists are part of an international consortium that has successfully sequenced and analyzed the potato genome. Read More
Old and new insect pests begin bugging Wisconsin
The mosquitoes are back, the Japanese beetles are starting to devour the 300 species of plants they call “food,” and a flock of invasive insects… Read More
Innovation marks UW–Madison contribution to vitamins, drugs, medical supplies
With a long tradition of exploration of medicine and biology, and a research budget that has passed $1 billion, University of Wisconsin–Madison builds on a rich history of discoveries related to drugs and nutrition: Vitamin A and B were discovered here in 1914. Read More
Symposium honors career of UW–Madison biochemist
FOR IMMEDIATE RELEASE 6/23/2011 Read More
UW-Madison expert to discuss role of research in global food security
In the face of a changing climate and a world population forecast to reach 9 billion by 2050, feeding the world is a mounting challenge. And with 2 billion people worldwide already facing hunger or malnutrition, developing stable and effective food systems is a task of growing urgency. Read More
UW-Madison students’ fruit drink mix wins first prize in food development contest
Pixie Dust was magic for a team of University of Wisconsin–Madison food science graduate students in New Orleans last weekend. Read More
UW-Madison scientists create low-acrylamide potato lines
What do Americans love more than French fries and potato chips? Not much-but perhaps we love them more than we ought to. Fat and calories aside, both foods contain high levels of a compound called acrylamide, a potential carcinogen. Read More