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).
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MATS and MAPS Advance Food Preservation
Food Technology |
About 20 years ago, the Microwave Sterilization Consortium (MSC) was established at Washington State University (WSU) to coordinate the efforts of academic, industry, and U.S. Department of Defense researchers as they sought to develop a revolutionary new method for in-package sterilization of individual meals. The main goal was to dramatically reduce thermal treatment time in order to maintain high organoleptic and nutritional quality while still ensuring food safety during ambient storage. Led by WSU Regents Professor and Distinguished Chair of Food Engineering Juming Tang, experts … » More …Read Story
The Grocery Industry Confronts a New Problem: Only 10% of Americans Love Cooking
Harvard Business Review | September 22, 2017
The supermarket and grocery business is likely to suffer strong headwinds in the future, due to long-term shifts in consumer behavior. Although many people don’t realize it yet, grocery shopping and cooking are in a long-term decline. They are shifting from a mass category, based on a daily activity, to a niche activity that a few people do only some of the time. [continue reading]
Eddie Yoon discusses MATS Technology on Innovation … » More …Read Story