News: Sablani

Please join Dr. Garcia-Prez in congratulating Lav and Shyam for receiving CAHNRS college awards this year.  Shyam Sablani is the recipient of the 2024 CAHNRS Faculty Excellence in Research Award Lav Khot is the recipient of the 2024 CAHNRS Early Career Excellence,  he is also part of the team that received the 2024 Interdisciplinary Team Award […]

Food science and technology matters. Professionals in the field improve availability, nutrition, and safety of the world’s food supply. They bring scientific and technological innovation to an increasingly global marketplace. They give back to the community through teaching and leadership.

  The Graduate Student and Professional Organization (GPSA) at WSU has voted to present the 2021 GPSA Excellence Award to the FEC club. The Food and Engineering Club is comprised of graduate student members from the Food Engineering program and one faculty advisor (Dr. Shyam Sablani). These students conduct research in advanced thermal and non-thermal […]

Food science and technology matters. Professionals in the field improve availability, nutrition, and safety of the world’s food supply. They bring scientific and technological innovation to an increasingly global marketplace. They give back to the community through teaching and leadership.

March 01, 2021  |  WSU Insider Richland, WA Washington State University scientists have figured out a way to treat raspberries before they’re frozen so that they maintain their structure when thawed. The tart little berries are very delicate and freezing damages their cells. They turn to mush when baked and leak juice into the surrounding […]

September 24, 2019  |   WSU Insider By Scott Weybright, CAHNRS. Washington State University scientists have developed a way to triple the shelf life of ready-to-eat macaroni and cheese, a development that could have benefits for everything from space travel to military use. If human beings go to Mars, they need food. Food that won’t spoil […]