PULLMAN, Wash. — Edmund Larbi Afari is a doctorate student whose research is in food safety, specifically microbial and chemical contamination of food. Tell me a bit about your background – professional and/or personal? I’m Edmund Larbi Afari and I’m originally from Ghana. I grew up in Adukrom-Akuapem, a small town in the Eastern Region […]
Dr. Ganjyal recently participated in the “AI for Food Product Development Symposium” at the University of California, Davis. He shared his expertise and vision on the potential applications of AI in Food Processing. AI is transforming formulation, process control, and manufacturing across the food value chain. According to the AI Insitute for Food Systems, “AI […]
Last week, Dr. Girish Ganjyal was invited to the Faculty of Food Science and Biotechnology at the University of Life Sciences in Lublin, Poland, to deliver a keynote talk at the international conference Food in a Sustainable World. His presentation, titled “Innovations and Trends in Food Ingredients and Food Products for a Sustainable Food System,” […]
PULLMAN, Wash. — Alyssa Hansten is a graduate student at the School of Food Science, focusing on understanding the antimicrobial properties of kefir. Would you mind telling me about your background – professional and/or personal? I grew up in Jerome, Idaho. I was active in 4-H and FFA growing up, and when I got close […]
Washington State University researchers have been awarded funding through the USDA Specialty Crop Block Grant (SCBG) Program to explore innovative ways of preserving Washington’s sweet cherry crop. The project, titled “Producing High-Quality, Shelf-Stable Sweet Cherries using Vacuum Microwave Drying (VMD) Technology,” will be led by principal investigator, Dr. Youngsoo Lee, alongside co-investigators Dr. Kang Huang […]
PULLMAN, Wash. — Extrusion is one of the most versatile technologies in the food industry, widely used to produce popular snack foods, cereals, plant-based protein analogs, pet foods, and more. Last week, Professor and Extension Food Processing Specialist Dr. Girish Ganjyal and his lab led an Extrusion Processing Short Course, a three-day program designed to […]
PULLMAN, Wash. — Katherine “Katie” Rehberger was a graduate student at the School of Food Science, focusing on sensory science and analytical analysis of mozzarella cheese, and she has since graduated after defending her thesis in July. Now, she is working at J.R. Simplot Company as a Sensory Science Intern. Can you tell me about […]
PULLMAN, Wash. — Two weeks ago, Dr. Gülhan Ünlü and her lab ran a Dairy Microbiology Workshop with high school students from around the area, giving them a hands-on introduction to microbiology and its role in dairy production over the course of one whole week. This was the third workshop that her lab led this […]
Last week, Dr. Girish Ganjyal was invited to Bogotá, Colombia, to serve as a keynote speaker at Expo IAlimentos 2025, one of Latin America’s biggest food industry events. The conference brought together professionals from across the region to discuss innovations and trends shaping the future of food. Dr. Ganjyal’s presentation, titled “Extrusion Processing for the […]
PULLMAN, Wash. — Dr. Thuy Bernhard was promoted to Teaching Associate Professor earlier this year, in recognition of her dedication and expertise. Dr. Bernhard serves as the director of both the Food Science Certificate program and the M.S. in Agriculture Food Science Management option here at WSU, working remotely from Texas. Can you tell me […]
