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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.

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

 

 

 

 

 

 

 

 

Food Engineering Students, Graduates, & Faculty Attend IFT 2018

BSE at IFT 2018August 2, 2018  |  Chicago, IL

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:

 

 

Attendees:

  • Faculty: Drs. Gustavo Barbosa-Cánovas and Shyam S. Sablani
  • Students: Atisheel Kak, Jiewen (Grace) Guan, Juhi Patel, Li-Huei (Emily) Chen, Pavitra Krishna Kumar, Zhi Qu
  • Past Graduates: Drs. Ellen Bornhorst, Hongchao Zhang, Sumeet Dhawan

Poster Presentations:

  • 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)

*Presenting author

Division Leadership:

  • Food engineering division – Student representatives
    • 2016-2018
      Jie (Chris) Xu
      Pavitra Krishna Kumar*
      *Outstanding division volunteer award
    • 2018-2020
      Sumeyye Inanaoglu
      Jiewen (Grace) Guan
      Yonas Gezahegn
  • Food packaging division – Chair
    • 2018-2019
      Dr. Shyam S. Sablani

Symposium: Marcel Loncin lectures: Advances in Food Materials Science:

  • Co-moderators:
    Dr. Shyam S. Sablani
    Dr. Shelly J Schmidt, Professor, Department of Food Science and Human Nutrition, University of Illinois, Urbana Champaign, IL
  • Oral presentation: Rational design of encapsulation systems for improved oxidative stability of micronutrients
    Dr. Shyam S. Sablani

Past Graduates Attendee Achievements:

  • Emerging Leaders Network Program: Dr. Sumeet Dhawan
  • Division poster competition judges:
    • Fruit and vegetable processing division: Dr. Ellen Bornhorst
    • Food packaging division: Dr. Hongchao Zhang

 

More information can be found on the IFT website

 

WSU Microwave Technology Featured in Harvard Business Review Article

sept17-21-86283984Harvard Business Review  |  September 22, 2017

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]

Source: The Grocery Industry Confronts a New Problem: Only 10% of Americans Love Cooking

FEC Club Visits Pacific Foods

Food Engineering Club at Pacific FoodsThe FEC is comprised of 20 student members and one faculty advisor. Under the supervision of three core faculty members, 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.

FEC visited Pacific Foods as a part of their March 2018 Professional Development activity. 11 graduate students, 2 visiting scholars from China and Brazil along with faculty Dr. Gustavo Barbosa-Cánovas participated in the activity. The participants got a chance to take a detailed tour of the manufacturing process, product development lab and waste recycling facility. Our guides explained the entire process in detail, such as production of chicken broth, extraction of soy milk, cooking of meals, Aseptic filling of product into cartons, final packaging and retorting.

 

[ Read full article in Newsletter ]

 

Center of Excellence for Food Safety receives $1M Grant Continuation from USDA NIFA

Dr TangDr. 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)

Washington State University