Food Science

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.

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.