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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

FEC Club wins the 2021 GPSA Excellence Award for Registered Student Organizations (RSO)

 

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

 

Raspberry muffins may be in your future

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

 

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

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

2019 PSIFT Student Achievement Awards

May 7, 2019  |  Seattle, WA

2019 Student Achievement Awards for the Puget Sound Section of the Institute of Food Technologists (PSIFT).

Awards were presented to BSE graduate students at the annual meeting for the Puget Sound IFT on May 7, 2009 at Elliot Bay Public House and Brewery (Seattle, WA).

Awards were given in 3 categories: Scholastic Achievement Award, Outstanding Student Award, and Travel Award.
PSIFT was able to give out over $14,000 in awards this year!

The annual meeting also featured presentations from Christie Tarantino-Dean, IFT CEO and Luke Stedman of Callison’s. Christie gave an update from National IFT, and Luke led the group through the process of creating great flavors.

A list of Award recipients is below:

Scholastic Achievement Award
Ga Young Shin – Masters in Biological Systems Engineering
Yuqiao Jin – Ph.D. in Biological Systems Engineering
Ewa Pietrysiak – Ph.D. in Food Science
Pavitra Krishna Kumar – Ph.D. in Biological Systems Engineering

Outstanding Student Award
Lauren Rooney – Junior in Food Science
Karin Thorsen – Masters in Food Science (Kansas State Univ.)
Chandrashekhar Sonar – Ph.D. in Biological Systems Engineering
YoonKi Hong – Ph.D. in Biological Systems Engineering
Juhi Patel – Ph.D. in Biological Systems Engineering

Travel Award
Sumeyye Inanoglu – Ph.D. in Biological Systems Engineering
Ashutos Parhi – Ph.D. in Biological Systems Engineering
Yonas Gezahegn – Ph.D. in Biological Systems Engineering
Ren Yang – Ph.D. in Biological Systems Engineering
Jie Xu – Ph.D. in Biological Systems Engineering
 

 

 

 

 

 

 

 

 

 

Graduate Student Wins IFT Poster Competition Award

November 13, 2018  |  Chicago, IL

Pavitra Krishna KumarPavitra Krishna Kumar, a PhD student in the Food Engineering emphasis area of Biological Systems Engineering won second place at the 2018 Institute of Food Technologists (IFT) Graduate Student Poster Competition. Her presentation was entered in the Refrigerated and Frozen Foods Division.

Pavitra is advised by BSE faculty member Dr. Shyam Sablani.

Pavitra was also featured in the Refrigerated and Frozen Foods Division newsletter and gave an interview highlighting her work.

 

 

 

Winners holding awards

 

 

 

 

 

 

The full interview and award information can be found on the IFT Refrigeratied & Frozen Foods Division Website.