School of Food Science

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.

WSU honors four of our CAHNRS colleagues for their contributions during this year’s Showcase, the university’s celebration of academic excellence.

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

New, free publications share ways to establish a successful food hub, connecting farmers with consumers.

Exceptional learner explores the world of food and fermentation, beyond the classroom.

Girish Ganjyal, professor in WSU’s School of Food Science, will use a new grant to provide resources for small growers and food producers.

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

WSU study finds children with Down syndrome prefer food with a crispy, oily mouthfeel and don’t like brittle or gooey foods, which can lead to less nutritious diet.

For the fifth time, Coug-created ice cream won the American Society of Animal Sciences’ coveted Big Scoop.