Food Science

Engineering students design technology for African communities

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.

Plant inner workings point way to more nutritious crops

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.

Nov. 30: Food extrusion course focuses on pulse products

By Scott Weybright, College of Agricultural, Human & Natural Resource Sciences PULLMAN, Wash. – Food processors will learn extrusion techniques for making their products in a Washington State University Extension course 8 a.m.-5 p.m. Wednesday and Thursday, Nov. 30 and Dec. 1, at the WSU/UI School of Food Science at the Pullman campus.

$3M grant for Columbia basin food, energy, water needs

By Tina Hilding, Voiland College of Engineering & Architecture PULLMAN, Wash. – A team led by Washington State University will study how to better coordinate and manage the food, water and energy needs of the Columbia River basin and make the region more resilient to a changing climate as part of a $3 million grant […]

Want fries with that? Stealth potato virus threatens industry

By Sylvia Kantor, College of Agricultural, Human & Natural Resource Sciences PULLMAN, Wash. – The next time you sink your teeth into a hot, crispy french fry, consider the threats that stand between you and this iconic food. Newly emerged viruses threaten the U.S. potato industry, including potatoes grown in Washington.