Wisconsin conservation departments have $44 million economic impact, UW-Stout students’ research finds
Undergraduate capstone explores hard-to-quantify impacts of conservation work on state’s land and water
New chef brings experience, passion for food to campus
Matt Wormer loves the fast pace of working in a kitchen.
Research on food made from cricket flour creates a buzz
University of Wisconsin-Stout senior Krystal DeGree hopped on the idea of testing cricket flour in brownies versus traditional wheat flour.
Helping Hand food pantry plus offers career closet
Career clothing might help get that dream internship or job.
Research across realms: Students present to legislators, supporters at Research in the Rotunda, April 2
Freshwater Collaborative of Wisconsin scholars discuss importance of stream restoration to health of state’s watersheds
Dining
Welcome to University Dining where great food brings the campus together.
PHOTO ESSAY: Skeletons in the Closet
Discover what Applied Biochem & Molecular Biology; Applied Science; Dietetics; and Health, Wellness & Fitness students do on day one in Anatomy and Physiology.
Building with air – how nature’s hole-filled blueprints shape manufacturing
Professor Anne Schmitz investigates how nature provides a blueprint for better engineering.
Food safety workshop helps educate processors, protect consumers
www.uwstout.edu/about-us/news-center/food-safety-workshop-helps-educate-processors-protect-consumers
One in six Americans or roughly 48 million every year get sick from foodborne illnesses, according to the Centers for Disease Control and Prevention.