Food Science

The $1 million grant will help identify and improve varieties of the nutrition-packed crop that can be adopted by American farmers.

WSU scientists have figured out a way to treat raspberries before they’re frozen so that they maintain their structure when thawed.

Researchers at Washington State University’s School of Food Science are analyzing hundreds of non-Saccharomyces yeasts taken from vineyards all over Washington state, to determine what strains are most beneficial for fermentation.

Jobs in food, agriculture, renewable natural resources, and the environment will increase nearly 3% for college graduates between 2020 and 2025, averaging more than 59,000 openings per year.

Expertise from all aspects of food and agriculture is welcomed to help launch the Western Urban, Indoor, and Emerging Agricultural Production Research, Education, and Extension Initiative.

New research from WSU scientists has revealed better techniques to fight a barrel-dwelling spoilage yeast that has frustrated winemakers for decades.

WSU Extension is working to revitalize Inchelium Red garlic, a true Washington native that’s never really gotten a time to shine.

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.

A new processing technology out of WSU called microwave assisted thermal sterilization could make it possible to reduce sodium while maintaining safety and tastiness.

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?