Forty-four food science students present plans to prevent food contamination, illness
Students present Hazard Analysis and Critical Control Point plans at Research Day, prepare for careers in quality assurance in food industry
Students develop solution for waste management, look to bridge rift between science and religion
More than 300 students present research across variety of fields at STEMM Student Expo
Science education expert to speak Feb. 26 on saving half the Earth to maintain biodiversity
The education vice president of an organization dedicated to fostering stewardship of the planet Earth through biodiversity research and educational programs wi
Young scientists share enthusiasm with UW-Stout professors, retired area educators at Science Exploration Day
Free family event at Colfax Red Cedar Preserve and Recreation Area proves community, university commitment to natural areas
Getting behind their teams: Beatty sisters balancing love for gymnastics, sled dogs, science
For the last four years, seniors Carlie and Chloe Beatty have been all in as they lead, flip, cheer on and support the Blue Devil gymnastics team.
Crop Per Drop project will use data science to dig into sandy soil irrigation issues
Chippewa Valley Bean, of Dunn County, is the world’s largest producer of dark red kidney beans.
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Food science Assistant Professor Mitra leads research in Food Process Engineering Research Lab
Graduate students seek to convert fruit, soybean and brewing byproducts into healthy, sustainable foods
Applied science alum accidentally created first new blue pigment in more than 240 years
Material chemist Andrew Smith co-invented YInMN, now a Crayola color
Big stage: More than 50 students to present STEM, social science research at national conference
Emily Dzikowich is excited to present research about small things, soil microbes, on a large stage — the National Conference on Undergraduate Research.