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Starting May 25: Home food preservation workshops
May 5, 2016

canningEVERETT, 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.

Ask Dr. Universe: Is there iron in my cereal?
April 28, 2016

Dr-Universe-230PULLMAN, Wash. – Iron is found in buildings and skyscrapers. It makes up most of the earth’s core. It’s even found in the sun and stars. And yes, it’s also in a bowl of cereal.

Bourbon or rye? You can’t tell the difference, says study
April 28, 2016

By Scott Weybright, College of Agricultural, Human & Natural Resource Sciences
and Lauren Ingeno, Drexel University

spirits-judgingRICHLAND, Wash. – Whiskey aficionados may claim that Manhattans must be made with fiery, grassy rye while an Old Fashioned requires the sweetness of bourbon.

Reducing waste while improving snack nutrition
April 26, 2016

By Scott Weybright, College of Agricultural, Human & Natural Resource Sciences

snack-puffsPULLMAN, Wash. – Your favorite puffed snack food may soon contain more fiber and nutrition, thanks to research from Washington State University food scientists.

Whey facility will clean waste, provide career training
April 5, 2016

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.

$11M funds food safety center, tech transfer to markets
March 30, 2016

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 microwave energy.

Degree option supports growth of fermentation industries
March 21, 2016

By Sylvia Kantor, College of Agricultural, Human & Natural Resource Sciences

fermentation-detailPULLMAN, 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 as part of a new option within the food science major.

Grand Challenge for Sustainable Resources for Society
February 29, 2016

 

PACCAR-poster-talk

PULLMAN, Wash. – Jennifer Adam, associate professor in civil and environmental engineering, speaks with Washington State University’s Jan Boll, left, and University of Idaho researcher Erin Brooks during a poster session last week on climate, land use and the sustainable management of agricultural and natural resources.

Wine and chocolate, with tannins as cupid
February 10, 2016

By Scott Weybright, College of Agricultural, Human & Natural Resource Sciences

red-winePROSSER, Wash. – Wine and chocolate go together at Valentine’s Day like hearts and arrows. And it turns out the two icons of romance share some scientific similarities.