School of Food Science

2011 News

Cougar Cheese shipping demands keep workers busy

PULLMAN, Wash. – This holiday season, more than 50,000 boxes will roll out of a warehouse on the outskirts of the Washington State University Pullman campus. Inside these boxes is a cheese-lovers delight – Cougar Cheese, including the favorite Cougar Gold and seven other flavors. The time between Thanksgiving and Christmas keeps employees of the […]

Scientists Collaborate to Improve Wheat Flour

Byung-Kee Baik is an associate professor and cereal chemist at Washington State University, as well as an Adjunct Faculty member here at the School of Food Science. Thursday, Oct. 27, 2011   By Tallie Mattson, WSU News Intern The same fondness for fluffy, soft texture that prompts Americans to prefer white flour for bread is shared […]

WSU Team Leads National Effort to Build “Breeding Roadmap” for Raspberries

October 20, 2011  Kathy Barnard, Marketing, News, and Educational Communications; WSU PUYALLUP, Wash. – It takes a long time – 14 years on average – to develop a new cultivar of red raspberry using traditional methods, and even then, breeders can’t always accomplish what growers and consumers want. Understanding consumer and grower needs and refining […]

Grant Winner

October 17, 2011 The Department of Biological System Engineering of Washington State University, and Washington State University (WSU) and University of Idaho (UI) joint School of Food Science have been awarded the 2011 Vapor Sorption Analyzer (VSA) Grant. The WSU/UI research team was chosen to receive the 2011 VSA Grant because of a diverse range […]

Course Offers Techniques, Tips for Teaching Online

Tuesday, Oct. 4, 2011 By Richard H. Miller, Center for Distance and Professional Education PULLMAN – At the Kellogg Company, he helped invent the Nutri-Grain bar. At the University of Idaho, students named him best professor. At Central Michigan University, way back in 1995, he launched the nation’s first online master’s degree in human nutrition.  […]

Wine Tasting Tips from Wine Experts

Have you ever gone wine tasting, but weren’t exactly sure what is the right way to do it? Today, we went to a local wine sensory workshop to help break down the most effective and proper ways to improve your palate. Sous chef Matt Kraft, who works at an Idaho Winery, wants to improve his […]

Watching Garlic Slay Bacteria

August 15, 2011, Garlic Doesn’t Just Repel Vampires The folk wisdom that eating garlic fights illness is ancient. In these more modern times, fruit and vegetable extracts that can inhibit the growth of pathogenic and spoilage microorganisms are actually being evaluated as food preservatives, in part because consumers are demanding fewer synthetic chemical food preservatives. […]

Combined School Save Money, Bolsters Future

Denise Smith typically spends her mornings in Pullman and her afternoons in Moscow, Idaho. As director of the combined School of Food Science at Washington State University and the University of Idaho, Smith is reconciling the business practices of the two institutions, which are…

Vandal Meats and Cougar Gold

April 2011 Blot, Palouse Platters, by Kelcie Moseley Most do not or prefer not to think about the process meat goes through between the time it’s wandering around a farm and the time it’s cooked as food at concessions, barbecues or on the stove. It’s usually far away in an unknown meat lab. But it […]

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