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PULLMAN, Wash. – Obesity in future generations could be reduced through something as simple as a vitamin supplement, thanks to a discovery by a WSU graduate student.

By Rebecca Phillips, University Communications science writer PULLMAN, Wash. – Washington State University scientists have shown that berries, grapes and other fruits convert excess white fat into calorie-burning beige fat, providing new strategies for the prevention and treatment of obesity.

By E. Kirsten Peters, College of Agricultural, Human & Natural Resource Sciences PULLMAN, Wash. – New Year’s resolutions are being put to the harshest of tests. Gone are the days of early January when all things seemed so easily possible. Now we are in the tougher phase of the year when the will to establish […]

Related WSU/UI School of Food Science Virtual tour of School of Food Science About the DuPont Knowledge Awards PULLMAN, WA – Two student teams representing the Washington State University/University of Idaho School of Food Science earned first and second place in the annual DuPont Knowledge Award competition. First place went to a Greek yogurt cake named […]

SEATTLE – More than 30 percent of American adults – at least 60 million people – are obese, while more than 50 percent are overweight.   And since people who are overweight and obese are at much greater risk of developing serious medical conditions – high blood pressure, heart attack, stroke, diabetes, and certain cancers […]