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.
The process of science is not complete until the results of research are communicated. For a long time and for many researchers, the act of communicating research was geared primarily to other scientists.