WSU researchers are experimenting with nanobubbles to preserve the shelf life of probiotics in dairy products. Probiotics are microorganisms beneficial to gut health. They can help prevent or control...

WSU researchers are investigating how to enhance calcium bioavailability in ice cream formula. There is already calcium in the milk used for ice cream, but researchers want to improve the bioavailability...

WSU Crimson Confections has made chocolates for 15 years, but executive chef Jamie Callison wants students to take more away from the business than the sweet smell of chocolates.  “It was really...