College of Agricultural and Life Sciences – University of Wisconsin-Madison

Learn about life

CALS students explore the living world through practical, hands-on learning.

Practical solutions that improve our world

We are at the center of issues that affect our lives and the future of our planet.

Acting globally

We are respected around the world for our expertise.

Stay connected

A tradition of sharing and giving is at the core of CALS continuing success.

In the lab.
In the field.
By your side.

We produce knowledge that generates social benefits for the communities we work with.

CALS NEWS »

New internship puts undergrads on the trail of foodborne pathogens

In just nine weeks this past summer, senior Katie Kennedy tackled an … Read more »
UW-Madison career fair uses smart-phone technology - Jan. 31
Wisconsin farm income set a record last year, but high grain pri...
2012 Wisconsin Agricultural Economic Outlook forum - Jan. 25
CALS graduates the first-ever Wisconsin Master Meat Crafters

Nutritional Sciences

Nutrition is a science where biology, chemistry and sociology meet. Students learn about and study metabolic pathways for nutrients, therapies for disease and food habits and customs.

Members of the horticulture department work to study and improve a diversity of crops and plants, encompassing fruits, vegetables and ornamental crops (such as floral, turf, woody and herbaceous plants).

Plant pathology

Plant pathology involves the study of plants and their pathogens at the genetic, biochemical, physiological, cellular, population and community levels. Research runs from fundamental biology to applied agricultural sciences.

Dairy Science

The mission of the UW-Madison Department of Dairy Science is to discover, develop and disseminate knowledge that improves the quality of milk and the efficiency and profitability of its production around the world.

Food Science

Food scientists rely on chemistry, engineering, biology and nutrition to preserve, process and package foods that are healthy and safe. Recently, members of the department's Food Science Club won a national product development competition.