A new processing technology out of WSU called microwave assisted thermal sterilization could make it possible to reduce sodium while maintaining safety and tastiness.
A large-scale analysis led by a WSU graduate student journal club found that overall organic agriculture sites had 34% more biodiversity and 50% more profits than conventional sites, but these advantages changed depending on where the farms were located.
Salvage logging and re-seeding a forest after a wildfire helps reduce flooding and returns water levels to normal faster, according to a new WSU research.
WSU will host a soil acidity workshop featuring top experts sharing what we currently know about soil acidity in Eastern Washington and Northern Idaho.
The workshop will cover research-based insights on managing soil biology, the role of soil microbes in nutrient cycling and crop rotation, soil carbon, and diversifying dryland cropping system.
Aurora Clark, Thomas Okita, John Reganold and Linda Thomashow were recently elected as Fellows of the American Association for the Advancement of Science.
WSU scientists have developed a way to triple the shelf life of ready-to-eat macaroni and cheese, a development that could have benefits for everything from space travel to military use.