A Nutritious Read
I have a number of college textbooks on my shelf that I use as references: basic biology, physics, chemistry. I don’t consult them often, but when I do they’re very helpful, usually putting things in a clearer context than more fundamental references might. I’ve just added another to the shelf, and I’ll probably be consulting it more than all the others combined. Frustrated with the existing nutrition textbooks, WSU nutrition scientists Michelle (Shelley) McGuire and Kathy Beerman decided to write their own. “We had used the other three big books on the market,” says McGuire. “They seemed too preachy and didn’t seem based on science.” Most of the t

Revolutionary food-preserving process approved
Longer shelf life, better flavor, more nutritional value than canning or other forms of preserving food? It happens with a new technology developed by Dr. Juming Tang and his team at WSU. The process could revolutionize food preservation and lead the way to gourmet backpacker food, deluxe meals for astronauts, tasty MREs for soldiers, and longer-lasting food for humanitarian missions.  The U.S. Food and Drug Administration approved the process after more than a decade of research and testing by Tang’s team. As Howard Grimes, WSU vice president for research, says, the techn