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Sunday, August 24, 2025

Science

SCIENCE

Dispelling the concerns, misconceptions of GMOs

By Abby Rogerson | Feb. 27, 2017

Although genetically engineered foods made their first appearance on grocery store shelves back in 1994, they still remain a topic of contention in today’s society. While some believe GE foods are the key to feeding Earth’s growing population, others see them as a threat to human and environmental health. These attitudes are shaped by a myriad of different stakeholders. The consensus of a National Academy of Sciences committee, as noted in their recent report on GE crops, is that no GE food created to date poses a threat to environmental or human health.

Badgerloop revealed their pod last December at a public event. The 15-foot, 2,100-pound pod did not take an attempt at the test track, but the team received an innovation award for their years' long work.
SCIENCE

Badgerloop wins innovation award

By Julie Spitzer | Jan. 30, 2017

Badgerloop, a team of mostly UW-Madison undergraduate engineering students, won an innovation award at last weekend’s SpaceX Hyperloop competition in California. Badgerloop began after SpaceX released a student Hyperloop competition with hopes to accelerate the implementation of Elon Musk’s idea of futuristic high-speed transportation.

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SCIENCE

UW primate research links caloric intake and aging

By Henry Resnikoff | Jan. 30, 2017

“Data from both study locations suggest that the [calorie restriction] paradigm is effective in delaying the effects of aging in nonhuman primates but that the age of onset is an important factor in determining the extent to which beneficial effects of [calorie restriction] might be induced,” Ricki Colman, a senior scientist of the WNPRC, commented on the data from the collaborative effort.

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SCIENCE

DNR revises statement on climate change, concerns UW scientists

By Julie Spitzer | Jan. 17, 2017

Late last December, the Wisconsin Department of Natural Resources revised a statement on their website about climate change, rescinding a portion stating human activity could be a cause. In response, a group of UW-Madison scientists issued a public letter detailing the DNR’s factual inaccuracies in the revised statement and irresponsibility in drastically changing the wording.

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SCIENCE

A new "luckier" way to build plastics

By Julie Spitzer | Dec. 12, 2016

Professor Ive Hermans has a different philosophy when it comes to running a research group and laboratory full of brilliant students. Most graduate advisers simply tell their students what to do and expect them to follow their directions to a T.

By genetic engineering lactic acid bacteria, James Steele turns a negative into a positive in food science industries. 
SCIENCE

Researcher rethinks lactic acid bacteria

By Rachael Andrew | Dec. 12, 2016

Fermented products can range anywhere from beer to sourdough bread to soy sauce to ethanol fuels. In the microbial realm of fermentation, the process is fundamentally the same: Microorganisms such as bacteria and yeast metabolize sugars into alcohol. But often, the process can be plagued by a major drawback.

Graduate students of Dr. Ansari's lab design synthetic transcription factors.
SCIENCE

Precision therapies advance at UW

By Yingshan Deng | Dec. 6, 2016

By mimicking natural molecular pathways in the human body, scientists at the University of Wisconsin-Madison developed molecular tools that could regulate gene expression. Natural transcription factors bind to genetic sequences and trigger the expression of different genes, which later produce different proteins.

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