All News

Fork designed to alert user about foods that cause allergic reactions

Two University of Wisconsin-Stout students have an idea that could make spotting foods people are allergic to as easy as picking up a fork.

January 2, 2019

StoutStories: Jonathan Wheeler, Part I

MFA Design student invites you to take a SPiN through his imagination.

December 30, 2018

Graduate Q&A: Kennedy Navis

Following is a Q&A with one of the 763 students who received a diploma Dec. 15 at UW-Stout

December 26, 2018

Graduate Q&A: Etienne Roy

Following is a Q&A with one of the 763 students who received a diploma Dec. 15 at UW-Stout

December 26, 2018

Graduate gains skills, confidence in supply chain management

Cops thankful for being pushed to new heights.

December 26, 2018

Pathways Forward donations top list of 2018 university news

The announcement of two major donations as part of a capital campaign has been named the top news story of 2018 at University of Wisconsin-Stout.

December 26, 2018

Graduate Q&A: Randi Hoyt

Following is a Q&A with one of the 763 students who received a diploma Dec. 15 at UW-Stout

December 21, 2018

Graduate Q&A: Kefa Okoth

"I enjoy applying things that I learn in class, so Stout was a good fit."

December 21, 2018

Inspiring Graduate: Nicole Braegelmann, B.S. Retail Merchandising & Management

Following is a Q&A with one of the 763 students who received a diploma Dec. 15 at UW-Stout

December 21, 2018

Research on food made from cricket flour creates a buzz

University of Wisconsin-Stout senior Krystal DeGree hopped on the idea of testing cricket flour in brownies versus traditional wheat flour.

December 21, 2018