Food Science

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?

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.

With Independence Day tomorrow, the WSU Insider dug into the Ask Dr. Universe archives for one of our 2016 favorites on how to make a classic July treat.

WSU researchers have found that an electronic tongue is more effective and accurate in taste-testing fiery foods than sensitive human taste buds.

Expiration dates on milk could eventually become a thing of the past with new sensor technology from WSU scientists.

WSU researchers have found a way to make food taste salty but with less of the sodium chloride tied to poor health.

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 tool was created based on community partner experiences and food pantry feedback.

Food industry professionals can learn about the latest risks and defenses for foodborne illness at the 38th Annual Food Safety and Sanitation Workshop.

Tropical Dream, a creamy mix of sweet coconut and tangy pineapple first produced in the 1960s, is back for Homecoming Weekend.