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.
Washington State University announced that professor Lav Khot will serve as interim director for AgWeatherNet.
AgWeatherNet is the system of weather stations and climate data tools that support growers across the state.
Khot, an associate professor at WSU’s Center for Precision and Automated Agricultural Systems (CPAAS), said the new role will build on his experience with in-field climate sensing technology, and he hopes to continue AgWeatherNet’s momentum in adopting new technology.
Abhilash Chandel is one of three graduate students to win $1,000 CAHNRS Graduate Student Leadership Award.
This award is supported by a generous donation by Mike and Kathy Hambelton.
Dean Andre-Denis G. Wright writes about Abhilash Chandel, “I am delighted that you were selected for this honor. The contributions and efforts that you make to this College are greatly appreciated by the entire CAHNRS community. You genuinely deserve to be acknowledged for the tremendous efforts you make to contribute to our success. It is a great pleasure to be able to have you as a colleague.”
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 Gezehegn
Vice President: Zhi Qu
Secretary: Yoon-Ki Hong
Treasurer: Yucen Xie
Professional Development: Sivapratha Sivabalan
Social and Outreach: Sicheng Sun CAHNRS Senate: Xu Zhou
Food science and technology matters. Professionals in the field improve availability, nutrition, and safety of the world’s food supply. They bring scientific and technological innovation to an increasingly global marketplace. They give back to the community through teaching and leadership. » More ...
After winning the CAHNRS 2021 3MT competition, Femi Peter Alege, a doctoral student in WSU’s Biological Systems Engineering program, went on to place second and win a $1,500 travel grant in the overall University-wide 3MT competition.
“Congratulations, Femi, on your second place in the university Three Minute Thesis competition. You represented CAHNRS very well and we are all very proud of you.” Dr. Richard Zach, Associate Dean for Academic Programs, CAHNRS, WSU.
“Femi. Congratulations for this very important achievement! Best regards!” Dr. Manuel Garcia-Perez, Department Chair, Biological Systems Engineering, CAHNRS, WSU.
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.
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.