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…
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
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!
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.
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]
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]