Skip to main content Skip to navigation
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.

Rock Doc column: Breeding better wheat
November 4, 2014

By E. Kirsten Peters, College of Agricultural, Human & Natural Resource Sciences

peters-e-k-2010-80PULLMAN, Wash. – Earlier this year I went to a fundraiser where I bought a bag of Glee flour. Glee is a variety of hard red spring wheat that was developed at Washington State University. I used the flour in my favorite bread recipe, one I have modified a bit from a Mennonite cookbook I treasure.

Researchers argue for better bread ingredient labeling
September 24, 2014

breadMOUNT VERNON, Wash. – In the interest of nutrition, health and taste, the time is right to clean up bread, write Washington State University researchers in the Healthy Living section of the Huffington Post on Sept. 23.

Sept. 5-6: Bread conference tailored to home bakers
June 25, 2014

By Cathy McKenzie, WSU Mount Vernon

bread-80COUPEVILLE, Wash. – A whole grains conference for home bakers in September already is more than half filled – and in a community concerned about gluten in the diet, said organizer Tim Lawrence.