Faculty and Graduate Students from Biological Systems Engineering attended the American Society of Agricultural and Biological Engineers (ASABE) 2018 Annual Meeting. The event took place July 29, 2018 – August 01, 2018 in Detroit Michigan.
BSE Faculty included Lav Khot, Troy Peters, Juming Tang, Manoj Karkee, Sindhuja Sankaran, and Qin Zhang.
WSU alumnus Dr. Norman Scott was also in attendance.
In addition, BSE Master’s student Kapil Khanal (advised by BSE faculty member Dr. Manoj Karkee) won the first place Boyd-Scott Graduate Research Award for his research titled “Red Raspberry Bundling and Taping Mechanism.”
More information on the Boyd-Scott Graduate Research Award can be found on the ASABE Webiste
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)
The supermarket and grocery business is likely to suffer strong headwinds in the future, due to long-term shifts in consumer behavior. Although many people don’t realize it yet, grocery shopping and cooking are in a long-term decline. They are shifting from a mass category, based on a daily activity, to a niche activity that a few people do only some of the time.
“One promising innovation is MATS technology, or microwave assisted thermal sterilization, created at Washington State University. This FDA-approved technology creates multiple benefits. First, it sterilizes food with minimal heat, pressure, and time so that the texture and taste of the food remains restaurant-quality. Second, thanks to the minimal degradation of quality, there is a super-clean label (meaning the product will have few chemical-sounding, unpronounceable ingredients) and an incentive to add high-quality ingredients. Third, the food remains packaged at room temperature, and remains safe to eat for months on end. [continue reading]
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)
Tang is the Distinguished Chair of Food Engineering. During his 22 years of research at WSU, he has yielded three U.S. patents and three pending patent applications. The FDA accepted two processes based on Dr. Tang’s technologies, paving the way to replace traditional canning methods. He has authored or co-authored more than 300 peer-reviewed journal articles and three books. His research has appeared in publications including the New York Times, Fortune and Reuters. His awards include the R & D Award from the Institute of Food Technologists and International Food Engineering Award from the American Society of Agriculture and Biological Engineers.
WSU established the Innovation and Entrepreneurship Award in 2018. Dr. Tang is the recipient of the inaugural award. [continue reading]
Dr. Stephanie Pearl, Science Communicator at the USDA National Institute of Food and Agriculture, highlights a number of food safety measures and how these are integral in an ever-changing climate. [full article…page 53]
WSU Regents Professor Juming Tang is well-versed in moving discoveries developed in the lab to the marketplace. Recently, the global research journal International Innovation featured the technologies he developed through years of basic research that could revolutionize pre-packaged food. » More ...
On behalf of the College of Agricultural, Human, and Natural Resource Sciences I take great pride in congratulating our own Professor Juming Tang for his promotion to the rank of Regents Professor and Scientist in the Department of Biological Systems Engineering effective July 1, 2014.
The promotion to Regents Professor recognizes faculty members who reach the highest level of distinction in their disciplines and raise university standards in scholarship, teaching, and public service. Dr. Tang’s record of professional accomplishments is extremely impressive and this promotion acknowledges his outstanding career achievements!
Congratulations to Regents Professor Juming Tang!
Ron Mittelhammer, Interim Dean, CAHNRS, Regents Professor
A new technology that is now available to food companies can increase the consumer appeal of chilled or frozen meals sold in retail markets while reducing the chance of contamination.
A group of engineers led by Dr. Juming Tang, distinguished chair of Food Engineering and associate chair of Biological Systems Engineering at Washington State University, has developed a novel microwave-assisted pasteurization system that can semi-continuously process 8- to 20-ounce pre-packaged chilled meals. This marks an important milestone in a research program funded by a $5 million USDA National Institute of Food and Agriculture grant awarded in 2011 to WSU and partners across the country.