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.
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.
USDA National Needs Graduate Fellowship with a competitive stipend for Ph.D. studies in Food Engineering. [ more ]
Faculty in Emphasis
In the News
- International Spotlight on Juming Tang
- Spotlight on Lignin
- PSIFT Winners
- $11M funds food safety center, tech transfer to markets
- SURCA 2016
- BSYSE Ph.D. student wins CAHNRS competition
- WSU Faculty, Shyam Sablani, wins IFT Achievement Award
- WSU Faculty wins IFT Achievement Award
- Research for specialty crops boosted by $1.7 million
- Congratulations PSIFT Scholarship Winners
- Congratulations, Regents Professor!
- New Technology Improves Food Safety and Flavor
- Peas in disguise may increase nutrition
- ASABE 2014 Fellow
- WSU Trains Philippine Executives in Food Safety Management
- Juming Tang Radio Frequency Research featured article in WSUToday