Pavitra 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.
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]
The 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.
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)
Oct 2017 | IFT Food Engineering Division Newsletter
The department highlighted this month is the Department of Biological Systems Engineering (BSE), in the College of Agricultural, Human and Natural Resource Sciences at the Washington State University located in Pullman, WA. BSE offers the Ph.D. and M.S. degrees in Biological and Agricultural Engineering with four areas of emphasis, including Food Engineering. As of Fall 2017, 25 graduate students are enrolled in the Ph.D. degree and 2 in M. S. degree programs with an emphasis in Food Engineering. Under the supervision of three core faculty members, these students conduct cutting-edge research in advanced thermal and nonthermal 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. These students are often involved in multi-institutional programs supported by USDA National Institute of Food and Agriculture CAPS projects, USDA National Needs Program; their dissertation committee members represent from different disciplines, including Food Science, Electric Engineering, Mechanical Engineering and Veterinary Sciences. In addition, students are members of a very active Food Engineering Club which organizes various activities to enhance their professional and social experiences. Students participate in summer internships at food processing and polymer companies and actively support faculty members in technology transfer boot camps, among other professional development activities. Our past graduates are working in major US and international universities, federal government agencies and global food companies.
WSU Regents Professor Juming Tang is well-versed in moving discoveries developed in the lab to the marketplace. Recently, the global research journal International Innovation featured the technologies he developed through years of basic research that could revolutionize pre-packaged food. » More ...