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Zapping the right brain cells: The path to improved stimulation

/PRNewswire/ New research by scientists at the Allen Institute s Brain and Consciousness group and Cedars-Sinai offers an unprecedented look at how neurons.

The proof is in the dough – Using umami to reduce sodium in bread and baked goods

Learn how umami can help reduce sodium in baked goods by up to 43% while maintaining palatability. 

Eat More MSG—You Know, for Your Health

Food science unravels chocolate's sensual, sustainable mysteries – WSU Insider

At WSU, scientists and students are unraveling the mysteries of foods like chocolate, studying what happens to our senses when we pop treats into our mouths. They are also developing healthy and sustainable ways to enjoy our favorites.

New food science director looks to grow school's prominence and student population – WSU Insider

Soo‑Yeun Lee, the new director of WSU’s School of Food Science, is an internationally known researcher in the field of sensory science.