News

Soo-Yeun Lee, professor and director of WSU’s School of Food Science, was named a fellow by the Institute of Food Technologists, while SFS Professor Meijun Zhu received the Achievements in Microbial Research for Food Safety in honor of Gerhard J. Haas Award.

Carolyn Ross reaches the highest level a scientist can achieve at WSU.

WSU food scientists are working to boost pancakes’ nutritional value while enhancing their taste and texture.

WSU faculty will recruit and train select public school personnel from across the country in food safety and food sourcing best practices.

Girish Ganjyal, a professor in WSU’s School of Food Science, has been selected to serve as a board member for the Institute of Food Technologists.

Six WSU students recently received scholarship funding from the Washington Wine Industry Foundation.

A three-day extrusion workshop on the WSU Pullman campus educated food processing professionals on topics including extrusion processing ingredients and shelf stability of extruded products.

Barakatullah Mohammadi has received a prestigious Foundation for Food and Agriculture Research Fellowship.

Four WSU graduate students are among the 25 individuals selected to receive highly competitive scholarships from the American Society for Enology and Viticulture.

An invitation to the Worldwide Distilled Spirits Conference in Edinburgh offered two Washington State University Tri-Cities researchers a chance to present their findings on whisky aromas while experiencing Scotland for the first time.