AgForestry leaders-in-training to start 43rd journey at WSU
Professionals in agriculture, forestry, and natural resources begin two-year journey of leadership, learning
School of Food Science
Wine scientists running studies to combat smoke exposure
As wildfire season scorches the Pacific Northwest, Washington State University researchers are working to find new ways to mitigate wine grape smoke exposure. Projects include installing air quality sensors at vineyards, laboratory experiments where grapes…
Students help create 3rd annual ‘Welcome Home’ crop mural
CAHNRS students help complete annual BECU crop mural welcoming students to Pullman
WSU gets fourth win in ice cream competition
The Department of Animal Sciences claims the Big Scoop, an annual competition between university ice creams.
WSU FFAR Fellow Phoebe Unger explores how nano, hyperspectral tech could make food, dairy products safer
Doctoral student’s research path gets a boost from foundation award
Wild Washington yeast may hold key to reducing sugar content in wine
Creating wine is a balancing act between the quality of harvested grapes and the types of microorganisms that ferment grape juice. Too much sugar during the fermentation process means too much alcohol in the final…
Food sensory scientist Carolyn Ross earns Sahlin Excellence Award for instruction
Award-winning instructor prepares students to address real challenges, be strong teammates.
Grant aims to improve nutrition in quinoa from the ground up
WSU received a grant allowing researchers to study the nutritional value of quinoa at every level, from the soil through nutrient benefits to people.
Teamwork closes a loop to help farmers and consumers
WSU assembled a team of scientists to study how berry growers in Whatcom County can put dairy farm waste to use in their fields.
WSU researchers discover new methods to fight invasive yeast in red winemaking
New WSU research revealed better techniques to fight a barrel-dwelling spoilage yeast that has frustrated winemakers for decades.
