WSU’s School of Food Science recently hosted food industry leaders from India for a week of training on pulses like peas and lentils. Led by Professor Girish Ganjyal, the program explored how pulses can be processed into nutritious products, benefiting U.S. growers and expanding markets globally.
In recent weeks, there have been significant and rapid changes to the legal and procedural landscape affecting researchers and the federal agencies that fund much of WSU’s research. To keep our WSU community informed, we have created a dedicated web page with agency-specific updates and information.
During his scuba diving experiences, Washington State University graduate student Conor Trygstad has looked into tiny caves within coral reefs and wondered about the wildlife that lurks there. In recent years, he has worked to make his childhood dream of a tiny, insect-sized submarine that could explore those depths into reality.
Washington State University Libraries will supplement services for data storage and sharing, provided by WSU’s Research Exchange, with Dryad, an open data-publishing platform and nonprofit that serves all research disciplines and accepts data submissions in every field.
I ran track and cross country in middle and high school. I really wanted to be a sprinter, but I wasn’t built for that. I remember my coach pulling me aside and telling me that while the glory seemed to lie in sprinting, endurance was the real flex. He was right. I continue to run, although not the distances I used to. As I got older, the solace of long-distance running was what I craved. After mile two, all the to-do lists, the things I should be doing, and the noise of the day fell away.
Washington State University researchers are investigating whether hemp-derived cannabinoids can help relieve menopause symptoms in adults by conducting clinical research on their effects, aiming to expand non-hormonal treatment options and improve quality of life.
This Faculty in Focus highlights the research and creative work of associate professor, in the College of Education at WSU Tri-Cities.
In this feature for National Cancer Prevention Month, readers can learn about some of the ways Washington State University Elson S. Floyd College of Medicine researchers are investigating the link between peoples’ sleep and their risk of developing the often-fatal disease.
Nearly 70 students from Washington State University worked continually for 48 hours as part of the second AgAID Digital AgAthon, an event designed to apply artificial intelligence to real-world agricultural issues and to address challenges in Washington’s agriculture industry.
Washington State University’s College of Veterinary Medicine invested more than $49 million in research and related activities during fiscal year 2024, placing it among the nation’s top veterinary colleges.
Washington State University researchers and clinicians outlined advances in managing type 1 diabetes, highlighting emerging technologies, treatment strategies, and patient-centered care approaches that improve blood glucose control and quality of life for people living with the condition.
Washington State University researchers have developed an advanced algorithm to fill in the missing critical data from wearable devices, ensuring accuracy even when sensors fail. This breakthrough could transform healthcare, making continuous monitoring more reliable for those in need.
Washington State University professors Kelly Brayton and Thomas Kawula were among the 65 scientists recently elected to the American Academy of Microbiology’s class of 2025 fellows.
Washington State University is leading the way in sustainable aviation fuel research! A recent study ranked WSU as the top global SAF scientific literature contributor. Their groundbreaking work is shaping the future of aviation, reducing carbon emissions, and advancing sustainable fuel production.
WSU Vancouver’s Life Sciences Building has received LEED Gold status from the U.S. Green Building Council. LEED certification is the world’s most widely used green rating system, attesting that the building is […]
Washington State University Health Sciences and Seattle Children’s Research Institute awarded $300,000 in seed grants to six collaborative projects addressing pediatric health challenges. This partnership combines expertise to advance research in neurodevelopment, tuberculosis, substance use, juvenile arthritis, and obesity-related asthma, aiming to drive clinical innovations and improve health equity.
Researchers at Washington State University’s College of Veterinary Medicine, are using precision medicine to identify hidden genetic mutations in pets that can lead to life-threatening conditions like malignant hyperthermia. By using advanced genetic techniques, such as next-generation sequencing, they aim to predict, diagnose, and treat these silent threats before symptoms appear.
WSU research reveals winemakers have more control over wine style than previously thought. A recent study on Sauvignon blanc shows that both pre- and post-fermentation alcohol adjustments can shape aroma and taste, helping winemakers adapt to climate change while meeting the growing demand for low-alcohol wines.
I remember the first big federal grant I was awarded. I was in my third year at WSU, and it was the one I had been waiting for—the grant that would allow me to move forward with the implementation of my core research. I wasn’t taught how to write a grant budget in graduate school, so everything about this process was new to me. This grant had subcontractors, multiple co-investigators, and a lot of moving parts. When I received the first draft budget back from my college’s grant administrator, I was confused by the indirect cost rate application. What was F&A? And why was it part of my grant? What I learned then, and what has stuck with me, is that these indirect costs are what make all research possible—whether in labs, in the field, in studios, on farms, or in clinics.
Washington State University research highlights nostalgia and texture variety in meal preferences among older adults. Findings indicate that foods evoking a sense of comfort, while a diverse range of textures enhances overall appeal. These insights may contribute to the development of nutritious and convenient meals designed to support the well-being of aging populations.
