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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 new patterns is being sorely tested by the tug of old habits.

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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 “Aphrodite’s Treats,” with second place awarded for a sweet potato pasta appetizer called “S.P. Stuffed Puffs.” The use of emerging food ingredients helped propel the … » More …

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 – the implications for public health and economics cannot be ignored.

While conventional approaches to appetite control often focus on mental stamina, new research by scientists at WSU reveals a complex communication system between the brain and gastrointestinal tract that may help our bodies better control our minds with regard … » More …