School of Food Science

Research in the News

  • Good to The Last Drop: From Wine Grapes to Granola Bars

    April 2013 | Voice of the Vine, by Rachel Webber The remains of wine grapes picked and pressed typically return to fields as fertilizers, but scientists are also finding ways to recycle those edible remains into healthy foods. Take Gena McKahan’s gluten-free, merlot grape-seed flour granola bar, for example. As a food science undergraduate at […]

  • Bridging the Gap between Food Science and Human Health

    Food scientists and nutritionists work to determine how the food we eat causes or prevents health issues related to obesity. School of Food Science assistant professor Giuliana Noratto is using multi-disciplinary research approaches to shift the outcome of disease. Noratto focuses her research projects around the living organisms in the intestinal tract (gut microbiota) and […]

  • Student Night with Lewis and Clark Section of IFT

    Lewis and Clark Section of the Institute of Food Technologists (LCIFT) hosted their annual student night at Banyans on the Ridge in Pullman WA on Thursday, April 11, 2013.  Five graduate students and 10 undergraduate students from the School of Food Science (Washington State University-University of Idaho) attended, along with 20 professionals from industry and […]

  • Undergraduate Researcher Earns Trip to National Conference

    When he found out his undergraduate research qualified him for the the Emerging Researchers National Conference in STEM (Science, Technology, Engineering and Mathematics), Washington State University food science undergraduate Pablo Corredor submitted a poster in hopes of sharing his research on the Bartlett Pear. Corredor’s poster was chosen to compete at the national conference and he […]

  • Young Scientist Research Award

    Our new faculty member Girish Ganjyal was a recent winner of the Young Scientist Research Award from the American Association of Cereal Scientists International. Congratulations to you, Girish!

  • 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…

  • 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 […]

  • Research Description by UI PhD Student

    My name is Aleksandra Checinska and I am a PhD student in the University of Idaho Environmental Science and Water Resources program ( I work in the Food Research Center under direction of UI SFS faculty member Dr. Andrzej Paszczynski. In our laboratory, we developed a new sterilization method which uses supercritical fluid carbon dioxide modified with […]

  • 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…

  • 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…

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