Food Science

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.

By Seth Truscott, College of Agricultural, Human and Natural Resource Sciences

MOUNT VERNON, Wash. – Stephen Jones, director of the Washington State University Bread Lab and professor of Crop and Soil Sciences, has been named the recipient of the 2017 Angelo Pellegrini Award.

Learn how to make Crimson Fire Cheese Jalapeño Poppers, Sesame-Ginger Chicken Wings, Cougar Gold Cheese Stuffed Potatoes and Corn Dog Pops.

PULLMAN, Wash. – Alaska Airlines has committed three million airline miles to WSU faculty, extension employees, graduate and undergraduate students with travel funding needs as part of the company’s three-year sponsorship of WSU’s Imagine Tomorrow program.

PULLMAN, Wash. – Alaska Airlines has committed three million airline miles to WSU faculty, graduate and undergraduate students as part of the company’s three-year sponsorship of WSU’s Imagine Tomorrow program.

In the late 1930s, the WSC Creamery wanted to find a new way to store cheese. Wax cracked easily and plastic hadn’t been invented.

By Seth Truscott, College of Agricultural, Human and Natural Resource Sciences

PULLMAN, Wash. – For the third year in a row, the Department of Animal Sciences at WSU has claimed the national ice cream trophy, the “Big Scoop.”

By Maegan Murray, WSU Tri-Cities

RICHLAND, Wash. – A team from Washington State University recently took home top honors in the research poster competition at the Worldwide Distilled Spirits Conference in Glasgow, Scotland, for research on a technique typically used to evaluate the characteristics of wine.

By Maegan Murray, WSU Tri-Cities

RICHLAND, Wash. – Three teams of engineering students at WSU Tri-Cities designed technological advancements that will address challenges pertaining to farming, education and agricultural business in rural communities in Africa.

By Eric Sorensen, WSU science writer

PULLMAN, Wash. – Almost every calorie that we eat at one time went through the veins of a plant. If a plant’s circulatory system could be rejiggered to make more nutrients available – through bigger seeds or sweeter tomatoes – the world’s farmers could feed more people.