School of Food Science

Girish Ganjyal, a professor in WSU’s School of Food Science, has been selected to serve as a board member for the Institute of Food Technologists.

Six WSU students recently received scholarship funding from the Washington Wine Industry Foundation.

A three-day extrusion workshop on the WSU Pullman campus educated food processing professionals on topics including extrusion processing ingredients and shelf stability of extruded products.

Barakatullah Mohammadi has received a prestigious Foundation for Food and Agriculture Research Fellowship.

Four WSU graduate students are among the 25 individuals selected to receive highly competitive scholarships from the American Society for Enology and Viticulture.

An invitation to the Worldwide Distilled Spirits Conference in Edinburgh offered two Washington State University Tri-Cities researchers a chance to present their findings on whisky aromas while experiencing Scotland for the first time.

Washington State University research representation was strong at the recent WineVit conference, with many faculty, staff, and students taking home awards for their hard work.

Volunteers 60 and over needed for a study to evaluate food texture perception and sensitivity.

Food scientists are unraveling the mysteries of foods like chocolate, studying what happens to our senses when we pop treats into our mouths.

Soo-Yeun Lee announced as new director of WSU’s School of Food Science.