WSU 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.

From an endowed professorship to awards and student scholarships, 2023 was an exciting year for WSU’s viticulture and enology department.

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.

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

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.

Carolyn Ross and her husband Travis Ridout will temporarily move their family to Australia in January as both WSU scientists received Fulbright U.S. Scholar Program awards.

This summer, the Puget Sound Institute of Food Technologists donated $100,000 to the WSU School of Food Science while also providing another $50,000 in student scholarships.

WSU technology could make it possible to reduce sodium while maintaining safety and tastiness in prepared foods.