WSU - Ranked Among the Top Research Universities
Washington State University is ranked among the top research universities in the United States according to U.S. News. In the School of Food Science at Washington State University, you will receive an incredible one-on-one education and research opportunities from our world-class faculty.
- High-Quality Programs
- Opportunity to Become Completely Immersed in Program
(This translates to a lower than average number of years to complete your degree.) - Excellent Financial Support
The majority of graduate students here are full-time students and receive support.
Faculty and Their Focus
To see a more thorough description of each faculty's research, please click on their name.
- Byung-Kee Baik (Crop & Soil Sciences, bbaik@wsu.edu): Chemistry and processing of cereal grains and legumes, and chemistry and functional properties of starch, protein and fibers.
- Boon P. Chew: The role of carotenoids and other antioxidants in immune modulation, cancer prevention, anti-inflammatory action, and cognitive function in canine, feline, rodent and human models.
- Stephanie Clark: Studying the chemical and microbiological factors influencing the flavor, texture, functional properties, and safety of foods made from the milk of cows, goats and sheep.
- Richard H. Dougherty: Practical aspects of food processing, food product development, and food business development.
- Charles G. Edwards: The microbiology and chemistry of wines.
- James Harbertson: Wine Chemistry.
- Dong-Hyun Kang: Food safety, particularly the recovery of injured microorganisms, control of foodborne pathogens, and the application of HACCP plans.
- Alan R. McCurdy: Modification of food lipids, meat microbiology and microbial food safety..
- Joseph R. Powers: Enzymes and proteins of food products, primarily fruits and vegetables.
- Barbara A. Rasco: Process and product development in fisheries technology and aquaculture including studies on the chemical and nutritional properties of food.
- Kerry Ringer: Works with wineries to solve simple and difficult problems and is located in the wine-grape growing region at the WSU Prosser Irrigated Agriculture Research and Extension Center.
- Carolyn Ross: Sensory and chemical analysis of foods including wines with analytical chemistry techniques to identify and describe changes in flavor and odor profiles.
- Barry G. Swanson: Studies of legume protein digestibility and storage quality
Labs/Research Facilities
Facilities include a well-equipped pilot plant, tissue culture room, research laboratories, a sensory evaluation lab and a live-in human metabolic unit. Central research facilities at Washington State University provide opportunities to become competent in statistics, computer science, ionizing radiation, electron microscopy, state-of-the-art instrumentation, laboratory nutrition, food service systems management, and the processing of dairy, cereal, fruit, meat and vegetable products. Modern departmental research laboratories are well equipped for chemical, physical and microbiological analyses, and for human metabolic studies.
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