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UW dairy center helps with champion cheeses
Mike Gingrich’s Uplands Cheese Co. worked with the Center for Dairy Research at UW–Madison for advice on how to make their cheese and operate a cheese-making business. Read More
Undergraduate business program rises to #12 in nation
The latest U.S. News & World Report ranking of undergraduate business programs places UW–Madison 12th among all business schools in the U.S., up two spots from 14 th place last year. Read More
South African telescope poses opportunities for U.S. businesses
Thanks to its geography and its clear skies, South Africa has long been a prime location for astronomy. Which is why UW–Madison – plus a dozen other international organizations - signed on a little more than five years ago to help build and fund SALT, the Southern African Large Telescope. Faculty and administrators will travel to this emerging economic powerhouse on the African continent’s southern tip in November when SALT – the largest telescope in the hemisphere - captures its first light. They also hope to open doors to Wisconsin business leaders accompanying them on the trip, nurturing what they foresee as a two-way commercial exchange that will benefit both the Badger State and South Africa. Read More
Pros visit UW–Madison for sweet truth about candy
The 43rd annual Resident Course in Confectionary Technology for professionals run through June 24 on the UW–Madison campus. Read More
UW-Madison accounting professor among most influential in finance
An accounting professor at the School of Business has been named one of the nation’s 100 most influential people in finance. Read More
Technique provides path to manufacturing complex nano-electronic devices
In the time it takes to read this sentence, your fingernail will have grown one nanometer. That's one-billionth of a meter and it represents the scale at which electronics must be built if the march toward miniaturization is to continue. Reporting in the June 3 issue of the journal Science, an international team of researchers shows how control over materials on this tiny scale can be extended to create complex patterns important in the production of nano-electronics. Read More
Making a better cheddar
Whether it's a stretchy mozzarella or an easy-to-slice Swiss, cheesemakers aim to provide consumers with high quality, consistent products. To this end, they often try to improve texture and flavor by controlling for factors like acidity and the breakdown of milk proteins by enzymes. However, the key to better Cheddar may lie in undissolved calcium salts, according to a report by UW–Madison cheese scientists published recently in the International Dairy Journal. Read More
Wildlife scientists work in the eye of a biological and political firestorm
Wildlife managers stunned Wisconsin's conservation community in 2002 when they announced that three whitetail deer shot near Mt. Horeb had tested positive for Chronic Wasting Disease. This was the first time CWD had been found in the wild east of the Mississippi River . Unchecked, the incurable brain-wasting disease could seriously disrupt Wisconsin 's much-loved (and hunted) deer herd. Read More
Scientists build consensus on building buffers between field and stream
Maximizing crop yields is fairly simple -- good soil, cooperative weather, a productive hybrid with plenty of fertilizer. But we're no longer living in a simple world. Fifty years ago, most farmers -- and many university researchers — worked to maximize yields. Today, the big challenge is to minimize environmental impacts while maintaining farm profits. Read More
Enterprising scientists turn discoveries into useful technologies
Patents and business plans were far from Jiwan Palta's mind when he joined the faculty of the College of Agricultural and Life Science's horticulture department in 1982. Twenty-three years later, he's well acquainted with both. Read More
The case of the missing milk money: Farmers enlist a posse to corral a profit robber
Dairy farmers wear a lot of hats during a typical day - mechanic, nutritionist, agronomist, accountant, and veterinarian. They do those jobs well, but sometimes a fresh look at a farm operation can come in handy - like when potential profits are slipping away and none of the usual tricks seem to staunch the flow. Read More
Future dairy leaders from two countries cross paths and borders
Hundreds of UW–Madison students head to Mexico each spring. Almost all of them spend their time at beach resorts, shoulder to shoulder with hundreds of other U.S. students. They return with great suntans. UW–Madison students Chad Staudinger and Kristin Noeldner also went to Mexico. They spent their time in central Mexico, shoulder to shoulder with Mexican farm crews and hundreds of cows. Read More
Family Horticulture Day set for April 30
Purple potatoes, red popcorn, and giant green caterpillars – horticulture will go Technicolor at Family Horticulture Day. A variety of indoor and outdoor exhibits, staffed by Dane County Master Gardeners and Dane County 4-H youth and adult volunteers, will give visitors hands-on experience with horticultural science (but nobody has to handle the giant caterpillars). Read More
WiCell Research Institute hires international PR firm
In the upper Midwest, modesty is considered a virtue. But in the competitive world of stem cell research, not tooting your own horn enough can be counterproductive. That, in a nutshell, is why the five-year-old WiCell Research Institute on the UW–Madison campus has hired an international public relations firm and its Cambridge, Massachusetts biotech arm to tell the world about WiCell's stem cell work. Read More
MBA program ranked 37th by U.S. News
In its April 1 ranking of MBA programs, U.S. News & World Report ranked UW–Madison 37th among all U.S. programs. Last year the program jumped 10 spots to get to 36th. Read More