WSU’s fifth annual Research Week culminated with a celebration of faculty and staff who exemplify research excellence on Friday, Oct. 15.
Juming Tang, food engineer from the Department of Biosystems Engineering, received the Technology with Impactful Contribution to Society Award for his development of high temperature short-time thermal processes to produce high quality shelf stable food products and pathogen controlled chilled ready-to-eat meals.
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.
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.
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…
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.”
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]