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Consumers will pay more for ready‑to‑eat meals made with fewer ingredients

June 14, 2021  |   WSU Insider

Jill McCluskey
Karina Gallardo

Most consumers care about the technology and the ingredients used to make their microwavable dinners and other shelf ready meals, according to a new study led by Washington State University researchers. The study found that many consumers are willing to pay a premium for ready‑to‑eat meals with a ‘clean label’ showing few ingredients.

They are also more willing to fork out their hard-earned cash when they know their processed foods are made with a new technology that helps limit the number of additives and preservatives commonly found in most ready‑to‑eat meals.

To continue reading this article, please click on the following link: https://news.wsu.edu/2021/06/14/consumers-will-pay-ready-eat-meals-made-fewer-ingredients/

Source: WSU Insider

Juming Tang elected to the National Academy of Engineering

February 17, 2021  |   WSU Insider

Juming Tang, Regents Professor, Department of Biological Systems Engineering, Washington State University, has been elected to the National Academy of Engineering for invention and commercialization of electromagnetic spectrum wave-based food processes.

The National Academy of Engineering (NAE) has elected Juming Tang as a new member. This announcement was made by NAE President John L. Anderson on Tuesday, February 9th, 2021. Election to the National Academy of Engineering is among the highest professional distinctions accorded to an engineer. Academy membership honors those who have made outstanding contributions to “engineering research, practice, or education, including, where appropriate, significant contributions to the engineering literature” and to “the pioneering of new and developing fields of technology, making major advancements in traditional fields of engineering, or developing/implementing innovative approaches to engineering education.”  Dr. Tang, and other members of his newly elected class, will be formally inducted during the NAE’s annual meeting on Oct. 3, 2021.

Source: WSU Insider

WSU researchers join $9.8M project to study low-moisture food safety

 

July 2, 2020  |  WSU Insider
Pullman, WA

Low-moisture foods, like cereals and flour, dried fruit and nuts, have been recalled repeatedly in the last few years, posing health risks to consumers and economic threats to businesses.

Juming Tang, Regents Professor in WSU’s Department of Biological Systems Engineering, and Meijun Zhu, Associate Professor in the School of Food Science, are collaborating in a Michigan State University-led, USDA-funded investigation of pathogens in these foods.

Bradley Marks, chair of the MSU Department of Biosystems and Agricultural Engineering, leads a team of economists, engineers, microbiologists, consumer educators and risk modelers in the five-year, $9.8 million grant…

Read the full article from WSU Insider: WSU Researchers join 9.8 Million Program

India partnership spurs development of new WSU microwave technology for safer meals

March 31, 2020  |  WSU Insider

Pullman, WA

In a breakthrough that can potentially help millions of consumers around the globe enjoy safer, tastier pre-packaged foods, a Washington State University scientist’s innovative microwave food safety technologies are being put into action by an Indian company, Tata SmartFoodz Ltd.

For more than two decades, Juming Tang, Regents Professor in WSU’s Department of Biological Systems Engineering, has led research into better ways to protect food from pathogens and spoilage using microwaves—pulses of electromagnetic energy, the familiar namesake of microwave ovens.
The technology could help eliminate the persistent safety recalls of frozen and chilled foods that happen globally every year.
“We’re working to spread new knowledge and technologies,” said Tang, “so that food companies of all sizes can produce high-quality, healthy prepackaged meals with longer shelf lives, free from pathogens and chemical preservatives.”

Read the full article from WSU Insider: India partnership spurs development of new WSU microwave technology for safer meals.

Getting mac and cheese to Mars

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

Dr. Tang is a winner of IAEF Lifetime Achievement Award

August 18, 2019  |   International Congress on Engineering and Food

Dr. Juming Tang (BSE Regents Professor and Chair) is among the winners of the Life Time Achievement award from International Association for Engineering and Food (IAEF).  He will be recognized during the International Congress on Engineering and Food (ICEF13), to be held September 23-26, 2019 in Melbourne, Australia.

Congratulations to Dr. Tang!

Source: International Congress on Engineering and Food, Melbourne, Australia

Recent election to identify FED Rep/Representative-elect to the International Association for Engineering and Food (IAEF)

September 18, 2019  |   IFT Connect Daily Digest

Dr. Gustavo V. Barbosa-Canovas (BSE Professor) has been elected as new IFT FED Representative to the International Association for Engineering and Food (IAEF) for a period of four years (September 15, 2019 – Sept 14, 2023). 

Dr. Juming Tang (BSE Regents Professor and Chair) has been elected as IFT FED representative-elect to IAEF for four years (September 15, 2019 – Sept 14, 2023) followed by service as IFT FED Representative for four years (September 15, 2023 – September 14, 2027).  
Our congratulations to both of them!

Source: Press Release: IFT Connect Daily Digest

Juming Tang elected to the Washington State Academy of Sciences

July 15, 2019  |   Washington State Academy of Sciences

Juming Tang, Regents Professor and Department Chair, Department of Biological Systems Engineering, Washington State University, has been elected to the Washington State Academy of Sciences for forward-thinking research in the field of food engineering.

The Washington State Academy of Sciences (WSAS) is delighted to announce 24 new members in recognition of their outstanding record of scientific and technical achievement and willingness to work on behalf of the Academy to bring the best available science to bear on issues within the state of Washington. New members will be inducted into WSAS following the 12th Annual Symposium and Members’ Meeting at the Museum of Flight in Seattle on September 12, 2019.

Source: Press Release: New Members Elected to WSAS 

MATS and MAPS Advance Food Preservation

June 13, 2019  |   Food Technology

About 20 years ago, the Microwave Sterilization Consortium (MSC) was established at Washington State University (WSU) to coordinate the efforts of academic, industry, and U.S. Department of Defense researchers as they sought to develop a revolutionary new method for in-package sterilization of individual meals. The main goal was to dramatically reduce thermal treatment time in order to maintain high organoleptic and nutritional quality while still ensuring food safety during ambient storage. Led by WSU Regents Professor and Distinguished Chair of Food Engineering Juming Tang, experts in microwave engineering, microbiology, packaging, process simulation, and sensory evaluation together developed the technology that would come to be known as MATS. [continue reading]

Source: Food Technology, June, 2019. pp. 112-116.

 

 

 

 

 

 

 

BSE Faculty and Students Attend ASABE 2018 – Student Wins First Place Award

BSE at ASABE 2018 August 1, 2018  |  Detroit, MI

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 TangManoj Karkee, Sindhuja Sankaran, and Qin Zhang.

WSU alumnus Dr. Norman Scott was also in attendance.

 

More information about the meeting can be found on the ASABE Annual Meeting 2018 Website

 

 

Kapil Khanal with ASABE Award

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