School of Food Science

2012 News

Student Research Helps Control Persistent Wine Problem

Dec 2012 CAHNRS PULLMAN, Wash. – Sulfur dioxide is one of the winemaker’s most familiar tools, helping control spoilage yeasts such as Brettanomyces and Zygosaccharomyces. When Brettanomyces, unaffectionately known as “Brett” among enologists, crosses a critical threshold, it imparts undesirable odors and flavors. Affected wines may have a spectrum of negative sensory qualities, ranging from […]

Student Traces the Biochemical Pathways of Wine Spoilers

WSU’s Voice of the Vine – December 2012 What are spoilage yeast and bacteria doing in wine, aside from spoiling wine? Lauren Schopp, an M.S. student in the Washington State University/University of Idaho School of Food Sciences, decided to investigate spoilage yeast and bacteria by tracing their biochemical pathways, or the ways they interact with […]

WSU Research Gives Brett a Chill

Working with Dr. Charles Edwards of the Washington State University/University of Idaho School of Food Science in Pullman, doctoral student Jesse Zuehlke wanted to know whether winemakers really needed the oft-recommended dose…

External Advisory Board

In late October, the School of Food Science hosted our annual External Advisory Board meeting for our combined school. The two day meeting at both campuses gave us a chance to collaborate with this team of professionals who are experienced in the industry and have a continued interest in our program. This advisory board formally […]

WSU, UI Faculty Address Topics around Probiotics, Prebiotics

The School of Food Science Inaugural Symposium was a great success. Our guest speakers provided in depth information into the research of probiotics, and all 8 seminars were well attended. We wanted to say a special thanks to our faculty speakers as well as the symposium committee (Boon Chew, Gulhan Unlu and Carolyn Ross) for […]

A Man Who Knows His Cheese

Capital Press – Nov 2012 Nial Yager knows cheese. And now he’s one of only a few people in the nation with the credentials to prove it. Yager was among 121 people in the U.S. and Canada to pass the first Certified Cheese Professionals examination administered by the American Cheese Society. Yager said the goal […]

First Place

The WSU/UI Dairy Products Evaluation Team took FIRST PLACE in the Ice Cream Competition at the 91st Collegiate Dairy Products Evaluation Contest in Springfield, Missouri. Pictured on the left are team members, Shiloh Mangan, Lisa Piontek, and Lynette Andersen, with advisor Mike Costello and David Carpenter, President and CEO of CHR Hansen. Lisa Piontek also […]

Science on Your Plate

WSU News    September 26, 2012 A bowl of raw white mushrooms is worse for you than a package of Hostess Twinkies. Your favorite brand of chocolate originated from the bean of a tropical fruit tree. You, guinea pigs, and fruit bats are among the unique creatures on the planet that don’t produce vitamin C naturally. Really? Yes, really. […]

What’s really in your food? Surprising facts about additives you should know.

Greg Moller was interviewed for a Consumer Reports ShopSmart article earlier this year. He is cited alongside the heads of IFT and CSPI. Which of these three common food ingredients is worse for you—sugar, salt, or polyglycerol polyricinoleate? Can you even pronounce polyglycerol polyricinoleate? OK, both are sort of trick questions because none of the […]

Peru Toxic Mining Spill

Greg Moller, a professor of environmental chemistry and toxicology here at the SFS, was recently interviewed and quoted in an AP article that presented the toxic mining spill in Peru…

UI Extension’s Jeff Kronenberg Helps Idaho Businesses

ETrends, June 2012 FEW BUSINESSES FACE MORE REGULATIONS than food processors. Imagine hundreds of pages of state and federal (FDA) rules and even more stringent industry voluntary food safety standards, which must be meticulously followed, and you can see why Idaho’s 192 food manufacturing companies may need help. Often they must comply with regulations that […]

Finish Your Wine: WSU Researchers Explore White Wine Finish and Consumer Preference

“I was teaching a sensory evaluation class which Emily Goodstein was in, and she got interested in time intensity — how long a sensation lingers on the palate,” said Carolyn Ross, an associate professor of food science at WSU and a leading sensory analysis expert. Ross drew an analogy between the time intensity of wine […]

Micrografting Sweet Cherry Trees

Matt Allan, a food science major working in the lab of assistant professor and horticultural genomicist Amit Dhingra, realized that if he could bring the process…

Doing Good Through Blending

May 2012 – Washington State Magazine, by Tim Steury Cheryl (Barber) Jones graduated from Washington State University in 1976 with a degree in food science. She fully planned to go into the dairy industry. But the dairy industry wasn’t hiring right then, so she fell into a laboratory job with Chateau Ste. Michelle. And one […]

Welcome to Our Newest Team Member

Dr. Giuliana Noratto from Texas A&M has accepted our offer for the SFS dairy faculty position.  She will start August 16th as a tenure-track assistant professor with a research focus on healthy and sustainable foods of dairy origin.  Dr. Noratto has a PhD. in Food Science and Technology from Texas A&M and a MSc. in Food […]

Idaho Food-Safety Expert Volunteers in Belarus

Jeff Kronenberg, Food Processing Specialist U of I Cooperative Extension and Idaho TechHelp, was recently featured in a Capital Press article about his CNFA Belarus Food Safety Project…

Cheese Made of Gold

Attached to Ferdinand’s Ice Cream Shoppe on the Washington State University campus is where some of the best and most popular cheese…

Young Scientist Seeks to Soothe Frets

Every time you take a breath, you inhale fungi and fungal spores. In every cubic meter of air there are thousands of spores released by hundreds of species of fungi, according to a study conducted by scientists at the Max Planck Institute. We like to say that death and taxes are the only things we cannot avoid in life, but we should probably add…

Food Science Myth-Busters

January 27, 2012 – New Wine Research Busts Tannin Additions Myth PROSSER, Wash. – If you’re using tannin additions in your red winemaking process, you may well be wasting your money, according to recently published research by Washington State University enologist Jim Harbertson and Australian wine and grape researcher Mark Downey of Victoria’s Department of […]

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