Each week, we showcase one of our CAHNRS Ambassadors, a student leadership organization that encourages students to pursue higher education and serves as a liaison between the college and the greater community. This week, we’re featuring Lauren Rooney, a sophomore from Gig Harbor, Wash. What are you studying? I’m majoring in Food Science. Why did you choose WSU? I […]
Each week, we showcase one of our CAHNRS Ambassadors, a student leadership organization that encourages students to pursue higher education and serves as a liaison between the college and the greater community. This week, we’re featuring Serena Ranney, a senior from Shelton, Wash. What are you studying? I’m majoring in Food Science. Why did you choose WSU? I was […]
By Maya Wahl, CAHNRS Academic Programs From working with bears to working with farmers and everything in between, CAHNRS students fuel their passions through hands-on experiences that you can’t find anywhere else on campus. Students work hard all year long to secure amazing jobs and internships to continue their learning outside of the classroom. Some […]
We’re featuring outstanding and influential CAHNRS faculty members in a weekly series. This week, we’re profiling Frank Younce, Senior Scientific Assistant in the WSU/UI School of Food Science.
WSU is helping bolster the surging hard cider industry with the hiring of Bri Ewing as a food and fermentation specialist at the Mount Vernon R&E Center.
Each week, we will showcase one of our CAHNRS Ambassadors for the CAHNRS Coug Connections series. This week, we’re featuring Katie Waldo, a senior from Corvallis, Ore.
Food processors will learn extrusion techniques for making their products in a WSU Extension course Wednesday and Thursday, Nov. 30 and Dec. 1, in Pullman.
WSU food scientists have discovered it’s possible to add carrot pomace – the pulpy leftover from juicing the veggies – to cornstarch, increasing the “puffiness” of snack foods.
Barbara Rasco, a Washington State University professor, has been named director of the School of Food Science, a joint program between WSU and the University of Idaho.
CHEHALIS, Wash. – The Washington State University Creamery will offer its popular series of basic cheese making, advanced cheese making and pasteurization short courses in early 2013.