By Shannon Dininny|2016-01-21T17:01:31+00:00January 21st, 2016|
Kathleen Glass started working at the University of Wisconsin-Madison Food Research Institute 30 years ago, studying various microbes — primarily
By O. Casey Corr|2016-01-27T13:01:26+00:00January 20th, 2016|
Canadian grower Okanagan Specialty Fruit is seeking USDA approval for a third non-browning apple, which it calls the Arctic Fuji. This
By Geraldine Warner|2016-01-14T11:32:47+00:00January 14th, 2016|
Scientists hope to reduce food safety risks in Washington apple packing houses.
By Geraldine Warner|2016-01-14T11:33:22+00:00January 14th, 2016|
Research will help inform the FDA and producers as the Food Safety Modernization Act is implemented.
By O. Casey Corr|2015-11-25T17:49:54+00:00November 25th, 2015|
The 73rd annual Cherry Institute begins January 15 at the Yakima Convention Center with an update on the Cherry Breeding
By Geraldine Warner|2015-11-23T11:23:57+00:00November 23rd, 2015|
New products are reported to slow browning and reduce microorganisms on fresh-cut produce.
By Geraldine Warner|2015-11-04T11:21:15+00:00November 4th, 2015|
WSU scientists envision UV-C lights being installed on packing lines.
By O. Casey Corr|2015-11-04T08:51:22+00:00November 2nd, 2015|
WSU researchers study how netting colors prevent Honeycrisp sunburn.
By Christian Schlect|2015-10-09T10:06:33+00:00October 6th, 2015|
Growers and packers are adapting to the new requirements.
By Geraldine Warner|2015-08-07T09:43:25+00:00August 7th, 2015|
People want to know where their food comes from and how it’s grown, says Washington grower Jim Baird.