Washington State University – School of Food Science
- Girish Ganjyal: Food processing; extrusion, frying, food ingredient technology, physico-chemical changes in food ingredients during processing, food structures, food product development and value-addition of food processing by-products.
- Minto Michael: Dairy microbiology and safety, which includes dairy starter and probiotic cultures, safety of dairy foods (dairy powders, cheeses and ice cream), and biofilms on dairy processing surfaces.
- Carolyn Ross: Sensory evaluation with analytical chemistry techniques to identify and describe changes in flavor, odor, and texture profiles of food and wine.
- Stephanie Smith: Increasing food safety awareness and best practices by advancing food safety education for consumers and consumer markets. Special interest in improving food safety for low-income and underrepresented populations.
- Meijun Zhu: Food microbiology and safety; bioactive food components, gut microbiota and gut epithelial barrier function; obesity, gut epithelial development and gut health.
- Thuy Bernard: Teaching assistant professor. Dr. Bernhard is director of the online MS in Agriculture Food Science and Management option, and also the director of the online Food Science Certificate Program. Her current focus is on program development, teaching, and academic advising.
Support Units
WSU Creamery – John Haugen, Creamery Manager jfhaugen@wsu.edu
WSU Pilot Plant – Frank Younce, Manager – younce@wsu.edu