The Wisconsin State Herbarium traces its roots to the founding of the university
Researchers develop system to warn of volcanic threats to aviation.
New protein may revolutionize wound treatment.
With sustainability at the forefront, this program has put Wisconsin ahead of the trend.
Before Jane Goodall and Dian Fossey, there was George Schaller MS’57, PhD’62, whose crusade to protect the world’s most beautiful and endangered animals has taken him to the globe’s most remote regions.
A comfy space and familiar companions make for a healthier herd.
What happened to Ice Age megafauna?
Federal stimulus funds jump-start stalled research across the campus.
A computer model replicates snowflakes in all their detail and beauty.
Copernicus’s big idea may have sprouted from earlier talk among scholars.
Human evolution appears to be speeding up.
Researchers use brain interface to post to Twitter.
UW scientists look for answers in the ice.
Want to go farther faster on your daily jog? It turns out that slowing down might be a better idea in the long run.
Thirty-five years ago, Wisconsin had no gray wolves. Today it has more than it knows what to do with. Now UW researchers are trying to help the state figure out how many wolves it wants and needs.
Lynn Margulis MS’60’s penchant for independent thinking and controversial ideas has helped her to advance novel theories despite fierce opposition. As a result, she has changed the way we view evolution.
During its seventy-five years and the changing of the seasons, the UW Arboretum has told stories to those who will listen and learn. Even as visitors escape the demands of city life to enjoy its beauty and tranquillity, it has taught researchers just how much human forces shape the land.
There’s a science to watching the grass grow.
Climate change spells trouble for these reptiles.
The latest UW stem-cell breakthrough creates beating heart muscle.
Book looks at science behind the news.
Blown-up images of the microscopic world become art.
Study links family environment and autism.
Pilot brewing equipment shows bacteriology students the science of fermentation.