By Seth Truscott, College of Agricultural, Human and Natural Resource Sciences PULLMAN, Wash. – Shima Bibi is a pioneer and a scientist. From rural Pakistan to WSU Pullman, she is pursuing her passion for discovery, working to improve global health and help girls in her home country reach their potential.
PULLMAN, Wash. – Food sciences junior John Johnson is one of four students nationwide to be awarded the Clark E. DeHaven Scholarship from the National Association of College and University Food Services (NACUFS).
By Erik Gomez, Voiland College of Engineering & Architecture intern PULLMAN, Wash. – Washington State University researchers have developed a portable biosensor that makes it easier to detect harmful bacteria.
By Seth Truscott, College of Agricultural, Human & Natural Resource Sciences PULLMAN, Wash. – A 10-year breeding project to build the perfect beefsteak has found that tenderness is in the genes – it is an inherited quality.
PULLMAN, Wash. – My ears perked right up when I got your question. Like you, I’ve heard the sounds crispy rice cereal makes. But the truth is, I wasn’t entirely sure why it happens. There was only one way to find out.
PULLMAN, Wash. – If you’ve ever had flat soda, you know a sip isn’t the same without some fizzy bubbles. We can hear them pop and feel them burst on our tongue.
PULLMAN, Wash. – Iron is found in buildings and skyscrapers. It makes up most of the earth’s core. It’s even found in the sun and stars. And yes, it’s also in a bowl of cereal.
By Scott Weybright, College of Agricultural, Human & Natural Resource Sciences PULLMAN, Wash. – Your favorite puffed snack food may soon contain more fiber and nutrition, thanks to research from Washington State University food scientists.
PULLMAN, Wash. – A few thousand years ago, humans discovered that beans inside the bright green pods of cacao trees could be made into a real treat.
By Seth Truscott, College of Agricultural, Human & Natural Resource Sciences PULLMAN, Wash. – Jessica Murray, a Washington State University graduate student from Woodland, Wash., used the crunch of quinoa, a popular new superfood, to put an international award-winning twist on a Brazilian snack.