Washington State University Veterinarian Katie Kuehl wants to make sure the animals of people facing homelessness in Seattle don’t go without care during the COVID-19 pandemic.
The technology, developed by Biological Systems Engineering Professor Juming Tang, could help eliminate persistent safety recalls of frozen and chilled foods that happen globally every year.
Researchers from WSU Extension’s Community and Economic Development Unit established the Regional Small Farms Program to help small farm owners in the tri-county area come up with personalized solutions to tough questions.
Byron Marlowe will teach and conduct research at the IMC University of Applied Sciences beginning in March 2021. The four‑month experience will support Marlowe’s ongoing research project identifying best practices for winery tasting room experiences throughout the world.
A new processing technology out of WSU called microwave assisted thermal sterilization could make it possible to reduce sodium while maintaining safety and tastiness.
Heidi Bissell, an animal nutritionist for SeaWorld and Busch Gardens, will be on the Pullman campus to discuss how she uses science to improve the diet, health, and welfare of animals in zoos and parks at the annual Halver Lecture in Comparative Nutrition.
Does milk chocolate taste creamier when you’re listening to Beethoven? How might the crunch of nuts in a chocolate bar play off against rhythm and blues?
The WSU Horticulture Club will hold its Valentine’s Day plant sale 10 a.m.–2 p.m., Thursday and Friday, Feb. 13–14 at the greenhouses by Ferdinand’s Ice Cream Shoppe on the Pullman campus.
The goal of the $12.8 million project is to reveal genes and valuable traits of the popular fruits that could help growers develop new and tastier varieties.
Owners of wooded property around the Puget Sound will build skills to steward their land and trees at the Western Washington Forest Owner’s Winter School, 9 a.m. to 4 p.m. Saturday, Feb. 29, at Green River College, in Auburn.