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 technologies as well as polymeric packaging technologies to help the food industry address challenges of increasing consumer demand for safe, nutritious, and high-quality food products.
Congratulations to the FEC and Dr. Sablani!
Current officers are:
President: Yonas Gezahegn
Vice President: Zhi Qu
Secretary: Yoon-Ki Hong
Treasurer: Yucen Xie
Professional Development: Sivapratha Sivabalan
Social and Outreach: Sicheng Sun
CAHNRS Senate: Xu Zhou
Faculty Advisor: Dr. Shyam Sablani
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 baked product, making them unattractive and diluted in flavor. As a result, frozen raspberries are rarely used in baking, whether at home or in commercial bakeries. But that’s about to change…
In a recent article published in Food and Bioprocess Technology, Shyam Sablani and his team describe their method of reducing syneresis, or the leaking out of liquid.
Read the full article from WSU Insider: New Treatment for Baking with Raspberries
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 during the long travel between planets, and while they’re on the surface… continue reading article…
Source: WSU Insider, September 24, 2019
November 13, 2018 | Chicago, IL
Pavitra Krishna Kumar, a PhD student in the Food Engineering emphasis area of Biological Systems Engineering won second place at the 2018 Institute of Food Technologists (IFT) Graduate Student Poster Competition. Her presentation was entered in the Refrigerated and Frozen Foods Division.
Pavitra is advised by BSE faculty member Dr. Shyam Sablani.
Pavitra was also featured in the Refrigerated and Frozen Foods Division newsletter and gave an interview highlighting her work.
The full interview and award information can be found on the IFT Refrigeratied & Frozen Foods Division Website.
August 2, 2018 | Chicago, IL
Students, former graduates and faculty from the Food Engineering Division participated in the Institute of Food Technologists (IFT) Annual Meeting and Food Expo 2018 at Chicago, IL, and won several awards and recognition, highlighting BSE and WSU. The IFT Annual Meeting is one of the events that every food technology professional looks forward to each year. IFT 2018 brought together 23000 attendees from industry, academia and government, focused and passionate towards the science of food. Here is a list of our achievements this year:
*Presenting author
More information can be found on the IFT website
Congratulations to Dr. Joan Wu and Dr. Shyam Sablani who recently received 2018 CAHNRS Faculty Awards.
Dr. Joan Wu – Excellence in Teaching
Dr. Shyam Sablani – Excellence in Advising
Dr. Juming Tang, the Principal Investigator for the Center of Excellence for Food Safety, has received a $1M grant continuation for the grant’s second year from USDA NIFA. The four year, $4M grant, aims to accelerate technology transfer of microwave based food safety technologies by leveraging resources from the government, universities, and the food industry to bridge knowledge gaps and reduce technical and regulatory hurdles for food companies, particularly small and medium sized companies. This will be done by adopting novel technologies for the production of nutritious, safe, high-quality prepackaged foods and ready-to-eat (RTE) meals in light of the Food and Drug Administration (FDA) Food Safety Modernization Act (FSMA).
WSU Principal investigators include Juming Tang (BSE), Shyam Sablani (BSE), Carolyn Ross (SFS), and Karina Gallardo (SES)
It is a pleasure to announce that at the 2016 ASABE Annual International Meeting in Florida, the graduate students of WSU BSE secured the “Student Mile Award” for the 2nd time consecutively. In addition, Ravi Kiran, was elected as ASABE IPC student officer.