barley

Scientists design a genetically distinct variety of wheat that is safer for people with celiac disease, opening the door for new treatments and healing potential.

“People come here hungry for knowledge,” said Brisbane. “I help feed them.”

New barley varieties, bred by WSU scientists, offer brewers and maltsters fresh alternatives and unique flavors.

LIND, Wash.  – Farmers can learn about the latest Washington State University discoveries in solving issues regarding low falling numbers in alpha amylase enzyme measurements, perennial wheat, pea varieties and more at the annual Lind Field Day, Thursday, June 15, at the WSU Dryland Research Station.

By Rebecca Phillips, University Communications science writer PULLMAN, Wash. – Crop scientists at Washington State University have explained how genes in the barley plant turn on defenses against aging and stressors like drought, heat and disease.

By Sylvia Kantor, College of Agricultural, Human & Natural Resource Sciences MOUNT VERNON, Wash. – Using traditional breeding techniques, scientists at Washington State University are developing barley varieties with qualities that are sought after for making malted barley – the staple ingredient of beer and whiskey.

By Kate Wilhite, College of Agricultural, Human & Natural Resource Sciences PULLMAN, Wash. – Unsure of what wheat variety to plant this year? There’s a tool for that. Need help measuring the nitrogen levels in your field, before or after harvest? There’s a tool for that too, thanks to Washington State University.

    PULLMAN – WSU professor emeritus and former dean of the College of Sciences, Robert A. Nilan, was presented the WSU Foundation’s Outstanding Service Award during the Foundation’s President’s Associates pre-game reception before the Cougars football game Oct. 10.   As a volunteer, Nilan served on several development committees over the years, including the […]