Traditional thermal processing methods are commonly used in the food industry to increase the shelf life of food and to maintain food safety. However, excessive heat can adversely affect the flavor, taste, appearance, and nutrient content of food.
Our work at the Center for Nonthermal Processing of Food is to find more effective and less harmful methods of preserving food through the study, development, and application of nonthermal technologies. Our goal is to provide safer, better tasting, more attractive, and more nutritious food that not only has a longer shelf life but is less costly to produce.
I invite you to explore the Center's website for more information on our work and the latest news about emerging nonthermal technologies.
Biological Systems Engineering (BSysE)
L.J. Smith Hall 220A (map)
Washington State University
Pullman, WA 99164-6120
509 335-6188 (Office)
509 335-2722 (Fax)
509 338-5703 (Cell)
-Sahlin Faculty Excellence Award
-Honoris Causa Doctorate
-Fulbright Senior Specialist Program Fellow
-Elected IUFoST Scientific Council Chair
Heading using the h3 tag