Tag College of Agricultural and Life Sciences
Beneficial gut bacteria metabolize fiber to improve heart health in mice
In support of a microbial connection between fiber and heart health, UW–Madison researchers have identified a particular fatty acid as the mechanism behind certain protective effects of a high-fiber diet in a mouse model.
New summer program helps UW freshmen get ‘QuickStart’
CALS launched a brand new “early start” program for incoming first-year students called QuickStart, which helps them make the most of their college experience.
Five things everyone should know about vampire bats
For one thing, vampire bats don't suck. Instead, they use their razor-sharp teeth to make an incision in the skin and then proceed to lap up the blood like a kitten. Read more from a doctoral student who wrote a master's thesis on the bats.
National Academy reports seen as beacons for civil public discourse
A new study says that a consensus report on GMO crops was useful in terms of fostering informed public conversation on a divisive technology.
Helping cows keep their cool: Professor, dairy farm collaborate
A UW–Madison assistant professor of dairy science and Extension animal welfare specialist travels the state to meet with milk producers, processors and others concerned about the well-being of Wisconsin’s signature farm animal.
UW-Madison, apple growers, bring data to the orchard
UW-Madison weather stations at about 30 Wisconsin orchards and vineyards link wirelessly to software that makes calculations and key recommendations for each location.
Celebration marks launch of Babcock Hall construction project, honors partners
The $47 million project involves the renovation of the Babcock Hall Dairy Plant, as well as a new, three-story addition for the Center for Dairy Research.
Field days in Columbia County showcase agricultural science at UW–Madison
The field-day audience at UW–Madison’s agricultural stations has expanded beyond farmers to many throughout the ag industry who want to hear about the latest in farm research and education.
Thank you dairy much
Aides to members of Congress from Wisconsin toured UW–Madison this week, including a stop at the Center for Dairy research, where they sampled dairy products developed in the state with the benefit of the center’s expertise. The three-day tour also included visits to many other UW–Madison locations.
Green County cheesemaker opens major expansion
Klondike Cheese Co. of Monroe is expanding production as it enters its second century of cheesemaking, under the leadership of six Master Cheesemakers certified by UW–Madison’s Center for Dairy Research.
UW triumph in Dairy Challenge prepared dairy science grads for careers
Four UW–Madison dairy science majors were at the 2,500-cow California farm in April to participate in the 2018 North American Intercollegiate Dairy Challenge, and their plan was the winning one.
Fine-tuning a new crop that saves soil, produces grain and forage for cows
A perennial crop called kernza is being tested at the Arlington Agricultural Experimental Station. It's part of an envisioned shift from farming annuals toward toward a one-time tilling and planting of perennials, followed by harvesting forage and grain for years or decades.
Wild Wisconsin yeast find their way into bread, beer, and class
A Sheboygan strain of yeast is being tried in both bread and beer, through the work of UW–Madison and its industry partners. One question to be answered: How does it taste?
Study bolsters bats’ reputation as mosquito devourers
New UW–Madison research conducted throughout Wisconsin suggests that bats may indeed be effective exterminators of mosquitoes.
Study shows yogurt may dampen chronic inflammation linked to multiple diseases
New UW–Madison research indicates that ongoing consumption of yogurt may have a general anti-inflammatory effect.
Celebration for ‘RE: FRESH Radler,’ latest fruit of UW–WBC brewing partnership, set for May 5
The latest release from Campus Craft Brewery – a partnership between UW–Madison’s Department of Food Science and Wisconsin Brewing Company (WBC) – is a classic German-style lager mixed with a Wisconsin-made grapefruit soda. It is made in the radler style, often called a shandy.
CALS teams win national championships in agricultural competitions
The National Agri-Marketing Association (NAMA) Team and Dairy Challenge Team recently represented UW–Madison at the national competitions level and brought home two National Championships.
Researcher follows dairy cows’ carbon footprints from barn to field
A study by UW–Madison dairy scientists, engineers and agronomists to see how a cow’s breed and forage consumption affect the greenhouse gases generated by her gut and her manure.
Fantastic frozen fascination: UW–Madison stages one-of-a-kind ice cream workshop
Batch freezer short course participants come from all over to learn how to flavor ice cream from scratch, artisanal-style and using safe manufacturing practices.
Media availability with Wisconsin Agricultural Outlook Forum experts
A 30-minute media availability will be held before the start of the Wisconsin Agricultural Outlook Forum on Thursday, Jan. 25. The availability is set for 9:15 – 9:45 a.m. in the Traditions Room, located on the second floor of Union South.