A new processing technology out of WSU called microwave assisted thermal sterilization could make it possible to reduce sodium while maintaining safety and tastiness.
WSU scientists have developed a way to triple the shelf life of ready-to-eat macaroni and cheese, a development that could have benefits for everything from space travel to military use.
Few gifts say Happy Valentine’s Day better than wine and chocolate. But exactly what makes them so desirable, so delicious, has long remained a mystery.
The struggle to identify the origins of the E. coli outbreak, which has sickened people nationwide, highlights the difficulty of tracking a pathogen through a complex food supply chain.