The event welcomed over 150 attendees and was held at the Marriott Inn Courtyard, on the Pullman Campus. This event marks the second time the Graduate School and the GPSA have partnered for the event.
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 of calcium by adding more of it, said Minto Michael, lead researcher and assistant professor of dairy science for the School of Food Science..