Skip to main content Skip to navigation

Center of Excellence Logo

Future Events

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.


Washington State University LogoUniversity of Tennessee Logo
North Carolina State University LogoUS Army Natick Logo

Recent News

  • 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
  • India partnership spurs development

     

    CAHNRS News|March 20, 2020

    In a breakthrough that can potentially help millions of consumers around the globe enjoy safer, tastier pre-packaged foods, a Washington State University scientist’s innovative microwave food safety technologies are being put into action by an Indian company, Tata SmartFoodz Ltd.

    For more than two decades, Juming Tang, Regents Professor in WSU’s Department of Biological Systems Engineering, has led research into better ways to protect food from pathogens and spoilage using microwaves—pulses of electromagnetic energy, … » More …

    Read Story