December, 2021 | WSU Research
Juming Tang, Regents Professor, Department of Biological Systems Engineering, Washington State University, has been inducted into the National Academy of Inventors (NAI) 2021 Class of Fellows.
“Congratulations to Matthew McCluskey and Juming Tang for their induction as NAI Members. Through research and discovery, their innovations provide cutting-edge solutions to challenges that will benefit society and influence science, technology, and innovation worldwide,” said Sita Pappu, assistant vice president for the Office of Commercialization.
Tang has invented and commercialized electromagnetic spectrum wave-based food processes. Tang has focused his research on advancing thermal processing technologies and supporting knowledge for control of bacterial and viral pathogens in foods with minimum adverse effects on taste and nutrition.
Tang’s laboratory has developed two commercially viable technologies based on 915 MHz microwaves for production of high quality ready-to-eat meals with extended shelf-life in different storage conditions. The unique engineering designs allow predictable and rapid heating of pre-packaged food that eliminates food pathogens, replacing the long-time industrial method of canning foods.
June 14, 2021 | WSU Insider
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
The Graduate Student and Professional Organization (GPSA) at WSU has voted to present the 2021 GPSA Excellence Award to the FEC club.
The Food and Engineering Club is comprised of graduate student members from the Food Engineering program and one faculty advisor (Dr. Shyam Sablani). These students conduct research in advanced thermal and non-thermal food technologies as well as polymeric packaging technologies to help the food industry address challenges of increasing consumer demand for safe, nutritious, and high-quality food products.
Congratulations to the FEC and Dr. Sablani!
Current officers are:
President: Yonas Gezahegn
Vice President: Zhi Qu
Secretary: Yoon-Ki Hong
Treasurer: Yucen Xie
Professional Development: Sivapratha Sivabalan
Social and Outreach: Sicheng Sun
CAHNRS Senate: Xu Zhou
Faculty Advisor: Dr. Shyam Sablani
March 01, 2021 | WSU Insider
Richland, WA
Washington State University scientists have figured out a way to treat raspberries before they’re frozen so that they maintain their structure when thawed.
The tart little berries are very delicate and freezing damages their cells. They turn to mush when baked and leak juice into the surrounding baked product, making them unattractive and diluted in flavor. As a result, frozen raspberries are rarely used in baking, whether at home or in commercial bakeries. But that’s about to change…
In a recent article published in Food and Bioprocess Technology, Shyam Sablani and his team describe their method of reducing syneresis, or the leaking out of liquid.
Read the full article from WSU Insider: New Treatment for Baking with Raspberries
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
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
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
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