By Lori Maricle, College of Pharmacy SPOKANE, Wash. – A study at Washington State University is the first published comparison of caffeine absorption after consumption of coffee versus energy drinks and the impacts of temperature and rate of consumption.
PULLMAN, Wash. – Food sciences junior John Johnson is one of four students nationwide to be awarded the Clark E. DeHaven Scholarship from the National Association of College and University Food Services (NACUFS).
MONROE, Wash. – Livestock owners must acquire a veterinary feed directive (VFD) by Jan. 1 in order to give their food-producing animals health products and feeds that contain drugs deemed medically important to humans. To help producers prepare, a free Livestock Round Pen will be held 7-9 p.m. Thursday, July 7, at the Evergreen State […]
By Erik Gomez, Voiland College of Engineering & Architecture intern PULLMAN, Wash. – Washington State University researchers have developed a portable biosensor that makes it easier to detect harmful bacteria.
EVERETT, Wash. – Learn to preserve fresh, healthy foods safely in a series of four workshops, 6:30-9 p.m. Wednesdays, at Washington State University Snohomish County Extension’s Evergreen Room in McCollum Park, 600 128th St. SE, Everett.
By Scott Weybright, College of Agricultural, Human & Natural Resource Sciences and Lauren Ingeno, Drexel University RICHLAND, Wash. – Whiskey aficionados may claim that Manhattans must be made with fiery, grassy rye while an Old Fashioned requires the sweetness of bourbon.
By Scott Weybright, College of Agricultural, Human & Natural Resource Sciences PULLMAN, Wash. – Your favorite puffed snack food may soon contain more fiber and nutrition, thanks to research from Washington State University food scientists.
By Scott Weybright, College of Agricultural, Human & Natural Resource Sciences PULLMAN, Wash. – When the Washington State University creamery makes cheese, only 10 percent of the milk purchased from WSU’s Knott Dairy winds up in the final product. That will change soon when ground is broken on a new expansion.
By Sylvia Kantor, College of Agricultural, Human & Natural Resource Sciences and Alyssa Patrick, Office of Economic Development PULLMAN, Wash. – Consumer demand for safe, high quality, additive-free packaged foods is on the rise. Washington State University is advancing toward meeting this demand thanks to two recent investments in innovative food processing technology based on […]
By Sylvia Kantor, College of Agricultural, Human & Natural Resource Sciences PULLMAN, Wash. – From beer and pickles to cider and cheese, U.S. food industries that rely on fermentation are proliferating – and so is the need for an appropriately skilled workforce. Starting in the fall, Washington State University will offer classes in fermentation science […]