RSS 1.0Food Science, School of
Browse by
This community features research by the School of Food Science at Washington State University. The first food science program at the university was established in the 1960s to be reach across departments. This program became the Department of Food Science and Technology in 1970. The College of Agriculture and Home Economics was established in 1982 by the merger of the two parent colleges (College of Agriculture and the College of Home Economics). In 1983, the departments of Human Nutrition and Foods and Food Science and Technology combined to create the Department of Food Science and Human Nutrition (FSHN). In 2007, the human nutrition and dietetics faculty and programs in FSHN moved to WSU’s new Division of Health Sciences under the College of Pharmacy, paving the way for the proposed formation of the bi-state School of Food Science (SFS).
Collections in this community
-
Electronic Dissertations and Theses - Food Science
This collection features theses and dissertations completed by students in the School of Food Science (or predecessor programs) at Washington State University
Recent Submissions
-
Beneficial effects of cranberries on intestinal health
(2015)Inflammatory bowel disease is a group of inflammatory symptoms affecting the gastrointestinal tract. Prebiotics are selectively fermentable ingredients that stimulate the growth and/or activity of beneficial gut bacteria. ... -
Influence of Zygosaccharomyces and Brettanomyces on Wine Quality and their Control During Vinification
(2013)Yeast contamination during winemaking, particularly by Brettanomyces bruxellensis or Zygosaccharomyces bailii, can have a detrimental impact on wine quality if growth is not controlled. Nevertheless, speculation exists ... -
Phenolic management in red wines: Investigation of the timing and severity of Regulated Deficit Irrigation (RDI), grape maturity, and selected maceration conditions by HPLC-DAD-MS and sensory techniques
(2013)The extraction into wine of selected phenolics as affected by season, regulated deficit irrigation (RDI), fruit maturity, and selected maceration conditions was studied. Pomace recovery, color, and sensory aspects were ... -
Improvement of sponge cake baking test procedure and characteristics of soft wheat flour desirable for making sponge cake
(2012)While the sponge cake (SC) baking test involves a lengthy, complicated procedure and requires experienced personnel to properly conduct the test, it provides the most informative and reliable estimation of overall end-use ... -
The Impact of Wine Components on the Chemical and Sensory Properties of Wines
(2012)The wine matrix includes a variety of compounds that influence wine quality. The overall objective of this study was to examine the relationship between the matrix components and sensory attributes of wine. To address the ... -
The Application of Molecular Vibrational Spectroscopy to Determine Selective Bioactive Compounds, Total Antioxidant Activity and The Antimicrobial Effect of Onion (Allium cepa) and Garlic (Allium sativum)
(2011)Analysis of bioactive and antimicrobial components in vegetables and fruits is an important area of food analysis. Fourier transform infrared (FT-IR) spectroscopy and surface enhanced Raman scattering (SERS) spectroscopy ...