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 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.
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 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.
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