Seattle Symposium – Advanced Solutions for Ready-to-Eat Meals
Tentatively set for March 15-16, 2021
Washington State Convention Center and Washington Athletic Club, Seattle, WA
The Seattle Symposium on Advanced Solutions for Ready-to-Eat Meals will bring leading experts from the industry and academia to discuss consumer needs and market trends for ready-to-eat meals (RTE), provide an overview on engineering, packaging, health related activities related to advanced thermal processing technologies for commercial production of shelf-stable and chilled meals. It will also discuss related regulatory issues for food safety. The symposium is organized by the Center of Excellence for Food Safety supported by USDA National Institute of Food and Agriculture (USDA NIFA) and Washington State University, in partnership with University of Tennessee, NC State University, US Army Natick Soldier Center and Seafood Products Association.
What we are about
Washington State University, in conjunction with the University of Tennessee, North Carolina State University, and the U. S. Army Natick Soldier Systems Center have formed a Center of Excellence to accelerate technology transfer of microwave based food safety technologies. The center aims to leverage 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).
See our About Us page for more.
News Bites from 915Labs – August, 2018
915Labs News Bites |August, 2020
“MATS is the technology that will enable global food companies to produce the high-quality packaged foods that are in demand around the world. It’s a transformational solution that solves many of the issues facing the food industry today, including overcoming cold chain challenges, capturing agricultural surplus and reducing food waste.” Mahadev Gurj.
Source: 915Labs News Bites
WSU researchers join $9.8M project to study low-moisture food safety
CAHNRS News|July 02, 2020
Low-moisture foods, like cereals and flour, dried fruit and nuts, have been recalled repeatedly in the last few years, posing health risks to consumers and economic threats to businesses.
Bradley Marks, chair of the MSU Department of Biosystems and Agricultural Engineering, leads a team of economists, engineers, microbiologists, consumer educators and risk modelers in the five-year, $9.8 million grant from USDA’s National Institute of Food and Agriculture. NIFA has designated the project as a Center of Excellence, meaning it has high merit value and meets criteria for … » More …Read Story