For two weeks in July, more than 50 Wisconsin rural high school students and 10 teachers will converge on Madison to get a taste of stem cell science, rubbing elbows in labs with some of the world’s leading researchers in regenerative medicine.
Companionship is as much a part of the attraction as the food, says co-founder Nathan Allman. Some of these relationships last for years.
The new UW Campus Food Shed will give students and faculty access to free vegetables and produce, stocked by UW agriculture researchers and local farms with excess crops.
A “capstone class” taught at the Wisconsin Energy Institute is helping the Wisconsin city of Waterloo evaluate whether it could generate all its electricity from renewable sources on city-owned land.
A University of Wisconsin–Madison group that discovered a way to improve survival in fish farms has begun to unravel the mechanism behind their unexpected finding.
Fungi are rich sources of natural molecules for drug discovery, but many challenges have pushed pharmaceutical companies away from tapping into this bounty. Now scientists…
The Wisconsin State Herbarium at the University of Wisconsin–Madison has discovered a collection of more than 2,000 mosses from the turn of the 20th century, lost to time in a cabinet inside Birge Hall, where the herbarium is housed.
An Irish-based food company with a North American headquarters in Beloit highlights the key role of food science in the Wisconsin economy, and the broad contributions of UW–Madison expertise to Wisconsin’s giant agriculture and food industries.
A group of 75 University of Wisconsin–Madison students will be in the field May 21-26 to learn firsthand about the diversity of the state’s health care system.
Seven University of Wisconsin–Madison nursing students attending a community outreach program in northwest Wisconsin now plan to help clean up after a tornado struck May 16, destroying a mobile home park near Chetek.
A multi-decade relationship between UW–Madison and GE Healthcare has created a stream of medical imaging inventions that look inside the human body with increasing accuracy.
Technologies for converting non-edible biomass into chemicals and fuels traditionally made from petroleum exist aplenty. But when it comes to attracting commercial interest, these technologies compete financially with a petroleum-based production pipeline that has been perfected over the course of decades.
A UW–Madison professor has formed a startup to advance a streamlined chip design that will run up to 10 times faster than those now inside data centers.
On May 3, students, faculty and community members gathered at the Lake Mendota Room inside Dejope Hall to celebrate a yearlong partnership between the city of Monona and the University of Wisconsin–Madison.