food safety

SEOUL, Korea – A new global food safety partnership will provide technical support for the food industry through research, scholar exchange, collaborative teaching and outreach activities.

By Kate Wilhite, College of Agricultural, Human & Natural Resource Sciences PULLMAN, Wash. – Juming Tang, food engineering researcher and regents professor at Washington State University, has earned the 2014 Freezing Research Award – international recognition for research that has significantly improved food quality and safety through freezing.

By Rachel Webber, College of Agricultural, Human and Natural Resource Sciences PULLMAN, Wash. – Seeking ways to prevent some of the most serious foodborne illnesses caused by pathogenic bacteria, two Washington State University scientists have found promise in an ancient but common cooking spice: cinnamon.

By Eric Sorensen, WSU science writer PULLMAN, Wash. – The largest study of its kind has found that organic foods and crops have a suite of advantages over their conventional counterparts, including more antioxidants and fewer, less frequent pesticide residues.

PULLMAN, Wash. – Juming Tang, a food engineer and professor at Washington State University, has been named a fellow of the American Society of Agricultural and Biological Engineers, an award granted to just 2 percent of members worldwide.

By Jane Payumo, Office of International Programs PULLMAN, Wash. – Scientists from China will come to Washington State University this year following a recent visit to six top Chinese research institutions by WSU faculty to discuss collaborations on food security, safety and processing.

PULLMAN, Wash. – As voters prepare to submit their ballots, two Washington State University scientists joined a Foley Institute panel Monday to discuss ethics, science, politics of food and Initiative 522 – the proposal to determine labeling regulations for genetically modified organisms (GMOs) in Washington state.

By E. Kirsten Peters, College of Agricultural, Human and Natural Resource Sciences PULLMAN, Wash. – Cooking is part necessity, but it’s also partly cultural. The way we cook says a lot about the societies we live in and the traditions that influence our families.

Measuring contaminants in mussels. Photo courtesy of Pacific Northwest National Laboratory       Ellen Preece prepares a mussel sample for testing in the lab. Photo by Megan Skinner, WSU. PULLMAN, Wash. – Ellen Preece wants to know if microcystins, liver-damaging toxins produced by algal blooms in freshwater lakes, accumulate in Puget Sound seafood.
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Photo of Amber Heckelman by Laura Evancich, WSU Vancouver. VANCOUVER, Wash. – Amber Heckelman, a doctoral student of environmental science at Washington State University Vancouver, has won the 2013-2014 Bullitt Foundation Environmental Fellowship worth $100,000 for research that centers on alleviating the suffering of Philippine peasants by restoring food security and sovereignty. Awarded annually since […]