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…
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.
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:
Faculty: Drs. Gustavo Barbosa-Cánovas and Shyam S. Sablani
Past Graduates: Drs. Ellen Bornhorst, Hongchao Zhang, Sumeet Dhawan
Food engineering division:
A fluorescence-based method for estimation of oxygen barrier properties of wall materials in spray dried microcapsules
Atisheel Kak*, Poonam Bajaj, Kanishka Bhunia, Nitin Nitin, Shyam S. Sablani
Food microbiology division:
Water activity at treatment temperature is the determining factor to influence thermal resistance of Salmonella enteritidis PT30 in different flour matrices
Jie Xu, Jiewen (Grace) Guan*, Juming Tang
Food packaging division:
Effect of barrier properties of polymer pouches on shelf life of Microwave-Assisted Thermally Sterilized Ready-to-Eat Macaroni and Cheese*
Juhi Patel*, Hongchao Zhang, Juming Tang, Carolyn F. Ross, Tom C. Yang, Shyam S. Sablani, Renata Queiroz
Third place, Student poster competition, Food packaging division
Shelf life stability of a Ready-to-Eat sweet potato puree processed using Microwave-Assisted Thermal Sterilization and packaged with high barrier polymeric pouches
Hongchao Zhang*, Juhi Patel, Kanishka Bhunia, Chandrashekhar R. Sonar, Saleh M. Al-Ghamdi, Carolyn F. Ross, Juming Tang, Shyam S. Sablani.
Refrigerated and frozen foods division:
Understanding ice recrystallization during frozen storage and its influence on mechanical properties of potato (Solanum tuberosum L.) var. Russet Brown
Pavitra Krishna Kumar*, Kanishka Bhunia, Juming Tang, Barbara Rasco, Pawan S. Takhar, Shyam S. Sablani (*Second place, Student poster competition, Refrigerated and frozen foods division)
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.
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. » More ...
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.
Congratulations to BSE faculty member, Shyam Sablani, the 2016 recipient of the Marcel Loncin Research Prize.
The Marcel Loncin Research Prize, given every other year, was first awarded in 1994. It honors and provides research funding to an IFT member or nonmember scientist or engineer conducting basic chemistry/physics/engineering research applied to food processing and improvement of food quality.
Sponsor: The Lomi Foundation Endowment Fund of Feeding Tomorrow
Purpose: The prize, given every other year, was first awarded in 1994. To honor and provide research funding for an IFT-member or nonmember scientist or engineer conducting basic chemistry/physics/engineering research applied to food processing and improvement of food quality. Prize money is to be used by the recipient in directing and carrying out a proposed research project and to allow a successful scientist to help a young scientist(s) to also become successful.
Award: $50,000 paid in two annual installments and a plaque
PULLMAN, Wash. – More than $1.7 million was awarded to Washington State University for specialty crop research including berries, potatoes, grapes, tree fruit, onions, carrots and Christmas trees, the Washington State Department of Agriculture announced today.
WSU received grants for 10 of the 24 projects funded through the 2015 U.S. Department of Agriculture Specialty Crop Block Grant Program. The total award for the state was $4.1 million. [read full article]
One of the 10 projects funded is within the Department of Biological Systems Engineering:
Developing Value-Added Products from Washington Grown Red Raspberries; Shyam Sablani, Department of Biological Systems Engineering, Pullman; $91,878
Graduate student Hongchao Zhang has won first place in the 2015 Boyd-Scott Graduate Research Award competition of American Society of Agriculture and Biological Engineer (ASABE) Annual International Meeting, July 26-29, New Orleans.
Hongchao is a third year Ph. D. student, working with his advisor Dr. Shyam S. Sablani, professor of Biological Systems Engineering, on the research of Food Packaging.
Hongchao’s research focuses on developing high barrier polymeric food packages for advanced thermal food processing technologies, mainly microwave-assisted thermal sterilization processing. This research holds the potential of developing high quality sterilized foods with shelf life of 1-3 years or even longer, that not only for retail but also for military and NASA’s long-duration space missions. The project is funded by the National Institute of Food and Agriculture of U.S. Department of Agriculture, “Control of Food-borne bacterial and viral pathogens using microwave technology.” His committee members also include Dr. Juming Tang and Dr. Barbara Rasco.
Hongchao’s presentation in this competition was “Quality Changes in High Barrier Polymeric Packages – A Shelf-Life Study for Microwave Assisted Thermally Sterilized Food”. The placements for the Ph.D. and M.S. competitions was announced and awarded by P-122 Boyd-Scott Graduate Research Award Committee chair, Dr. Kaushlendra Singh, and competition sponsor Dr. Norm Scott from Cornell University during awards luncheon hold at July 29, New Orleans Hotel Marriot. Second and third place honors went to students from Ohio State University and University of Nebraska.