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WSU News snack food

Nov. 30: Food extrusion course focuses on pulse products

By Scott Weybright, College of Agricultural, Human & Natural Resource Sciences

extrusionPULLMAN, Wash. – Food processors will learn extrusion techniques for making their products in a Washington State University Extension course 8 a.m.-5 p.m. Wednesday and Thursday, Nov. 30 and Dec. 1, at the WSU/UI School of Food Science at the Pullman campus. » More …

Reducing waste while improving snack nutrition

By Scott Weybright, College of Agricultural, Human & Natural Resource Sciences

snack-puffsPULLMAN, Wash. – Your favorite puffed snack food may soon contain more fiber and nutrition, thanks to research from Washington State University food scientists. » More …

Rock Doc: Designing healthier snack foods with new wheat

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

peters-e-k-2010-80PULLMAN, Wash. – Most of us don’t spend a lot of time cooking from scratch. What’s known as processed foods – everything from snacks to boxed dinners – makes up a great deal of what most Americans eat. Indeed, the majority of what most of us eat is processed to one degree or another. » More …