Everywhere you look on the UW-Madison campus there are examples of private support in action. Student scholarships, faculty, buildings and countless other examples.
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Wisconsin is among the nation’s top producers of organic agriculture. It ranks second in number of organic farms, according to a recent survey by the U.S. Department of Agriculture.
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The time has come to celebrate the completion of a major construction project for UW–Madison’s Babcock Hall, the heart of the university’s dairy product research and training.
“There’s so much more that goes into brewing beer than just the ingredients,” says Tony Bugher, president of the Jacob Leinenkugel Brewing Company.
Matt Ruark, professor and extension specialist in the UW–Madison Department of Soil Science, has been named the inaugural recipient of the Wisconsin Potato and Vegetable Grower BCS Chair at the UW–Madison College of Agricultural and Life Sciences.
Fifty years ago, Kikkoman Foods opened its first U.S.-based soy sauce production plant in Walworth, Wisconsin, launching the company’s partnership with the state and its flagship university.
Chris Emfinger, postdoctoral researcher in the Attie Lab, is the recipient of the 2023-24 Boyer Award for Postdoctoral Excellence in Biochemistry.
Inna Popova, assistant professor in the UW–Madison Department of Soil Science, has been selected to receive the inaugural Leo M. Walsh Faculty Fellow Award.
Julie Dawson, an associate professor and extension specialist in the UW–Madison Department of Plant and Agroecosystem Sciences, was recently named the Clif Bar and Organic Valley Chair in Plant Breeding for Organic Agriculture.
