Food Science

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?

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.