Horticulture doctoral student, Margaret McCoy, conducts most of her research at the WSU IAREC Center in Prosser, Wash. Margaret McCoy (‘20) has been awarded a predoctoral fellowship from the USDA’s National Institute of Food and…
Soil pathogen testing will soon be done accurately, quickly, inexpensively and onsite, thanks to research WSU plant pathologists are sharing.
WSU researchers are studying bears’ fat cells to figure out how they can ‘switch’ on and off from what would be a diabetic state in humans.
Several of our bears at the WSU Bear Center have some new brightly colored jewelry: energy-monitoring collars. The collars will collect vital information from the bears and contribute to a research project.
Beyond Biofuel: Expanding the Possibilities from Algae Extraction The potential value of an industry based on extracting fuel from algae could be even greater than expected by adding dietary supplements such as DHA and lutein to its list of products. Shulin Chen, professor in the WSU Department of Biological Systems Engineering, presented this innovative idea […]
Student Combines Temperature and Sulfur Dioxide to Control Brett in Wine Sulfur dioxide is one of the winemaker’s most familiar tools, helping control spoilage yeasts such as Brettanomyces and Zygosaccharomyces. When Brettanomyces, unaffectionately known as “Brett” among enologists, crosses a critical threshold, it imparts undesirable odors and flavors. Affected wines may have a spectrum of […]
Regenerating Pixie is Important Step in Grasping Grape Genetics Graduate student Kathie Nicholson holds regenerated Pixie grape plants. Photo by Brian Charles Clark/WSU. Understanding the grape genome in all its vast variety will give growers…
Finish Your Wine: WSU Researchers Explore White Wine Finish and Consumer Preferences “I was teaching a sensory evaluation class which Emily Goodstein was in, and she got interested in time intensity — how long a sensation lingers on the palate,” said Carolyn Ross, an associate professor of food science at WSU and a leading sensory […]
Young Scientist Seeks to Soothe Frets about Brett Every time you take a breath, you inhale fungi and fungal spores. In every cubic meter of air there are thousands of spores released by hundreds of species of fungi, according to a study conducted by scientists at the Max Planck Institute. We like to say that […]