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Washington State University

Food Engineering

Our food engineering scientists develop advanced thermal and non-thermal processing techniques in order to produce safe and nutritious food. These same researchers foster close collaboration with the food industry to optimize existing products and to develop new foods using emerging technologies and processes.

Drs. Barbosa, Sablani, and Tang
Dr. Gustavo Barbosa, Dr. Shyam Sablani, and Dr. Juming Tang. Photo credit: Dr. Sablani

In order to heat food more uniformly and greatly reduce processing time, biological systems engineering researchers utilize state-of-the-art microwave technology and methods.Food engineers develop innovative packaging materials to improve the safety, quality, and shelf-life of foods for the promotion of food security. New polymers and polymer nanocomposites are being evaluated for the applications of advanced sterilization technologies. In addition, our scientists continue to develop novel non-thermal technologies in order to preserve qualities such as texture, color, shape, and taste. They are also exploring alternative non-thermal processing methods, such as high hydrostatic pressure, ultraviolet light, and pulsed electric fields, for use on fresh produce, dairy and egg-based products.


Food Engineering In the News

  • Consumers will pay more for ready‑to‑eat meals made with fewer ingredients

    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 … » More …

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Faculty in Emphasis

Gustavo Barbosa-Cánovas, Ph.D
Shyam S. Sablani, Ph.D.
Juming Tang, Ph.D.


Fellowships

USDA National Needs Graduate Fellowship with a competitive stipend for Ph.D. studies in Food Engineering.

Research Projects

Center of Excellence for Food Safety Using Microwave Energy