Invasive species are known for disturbing their new homes. Whether it's the zebra mussels in the Great Lakes or garlic mustard in native woodlands, their rampant multiplication crowds out native species.
Jerry Kaufman liked to joke that he didn’t see a tree until he was 16. And yet the man who grew up in an apartment in Queens, New York, went on to become a huge advocate for the land he so cherished, teaching urban planning for more than 30 years at UW–Madison. Kaufman died Thursday, Jan. 10, at the age of 79 after a long battle with cancer.
A science-inclined audience and wide array of communications tools make the Internet an excellent opportunity for scientists hoping to share their research with the world. But that opportunity is fraught with unintended consequences, according to a pair of University of Wisconsin–Madison life sciences communication professors.
One of the early lessons from Wisconsin’s first wolf hunt in decades is that shooting or trapping wolves is easier than wildlife management experts had expected, says Tim Van Deelen, University of Wisconsin–Madison professor of forest and wildlife ecology.
American Indian tribes have plenty of challenges when it comes to food and food systems, says Dan Cornelius, ranging from environmental threats to traditional crops to the difficulties of getting fresh food to remote tribal communities.
According to a recent Wisconsin Bioenergy Initiative (WBI) study, Wisconsin can be a national leader in bioenergy production using waste from the state's prosperous agriculture and food processing sectors.
The University of Wisconsin–Madison is moving ahead with a $75-million initiative to upgrade research and teaching facilities to support the industries that make some of the state's most iconic agricultural products.
An interdisciplinary team of scientists and engineers at the University of Wisconsin–Madison has received a $1 million grant from the W.M. Keck Foundation to fund research into creating synthetic genome "foundries."
Dairy farmers have the opportunity to compare the health and production performance of their herd with other herds around the country as the result of a recent research project from the UW Dairy Science Department.
On July 12, representatives from more than 40 companies in industries ranging from manufacturing and biotech to construction and food production attended the first-annual UW–Madison corporate open house.
The UW–Madison food science club has three new awards to add to its trophy case after spending this past week at the Institute for Food Technologists annual meeting in Las Vegas. The club fielded two teams in a Disney-sponsored collegiate food product development competition, and won first and second place for their innovative, healthy, kid-friendly products.
When 18 UW–Madison food science students head to Las Vegas later this month, they'll be packing some delicious luggage: samples of a fruit smoothie, a PB&J popsicle and a cranberry-filled pretzel snack they painstakingly developed during the past academic year.