During summer 2019, blackouts struck both Madison, Wisconsin, and Midtown Manhattan in New York, leaving thousands of people in each city without power for hours on end.
The University of Wisconsin-Madison effort to launch a shared cryo-electron microscopy facility for the bioscience community is gathering momentum, with two new faculty hires and key technology investments this summer.
In the 1970s, rising Brazilian sugar prices opened the door for domestically produced high fructose corn syrup to gain a foothold in the American food manufacturing industry. The sweetener was initially made with the intent of substituting it for sugar in existing applications.
Media coverage of WEI this month focused on the production of acetaminophen using plants, CO2 air capture, and sustainability in the city of Madison and beyond.
When Kit Carlson read that Monsanto was donating its Middleton research center to the University of Wisconsin–Madison in 2017, she knew it meant new opportunities for her students at Madison College.
On Sept. 1, the Center for Genomic Science Innovation(CGSI) opens with the goal of developing innovative technological and computational genomic approaches to address modern problems in medicine, agriculture and basic scientific discovery.
Mechanical engineering professors Greg Nellis and Doug Reindl, along with their former graduate student Amy Van Asselt (MEPhD ’18), have received the prestigious Crosby Field Award from the American Society of Heating, Refrigerating and Air-Conditioning Engineers (ASHRAE).