People

Principal Investigators

JUMING TANG Washington State University PD & Director Engineering & Process Design jtang@wsu.edu (509) 335-2140	SHYAM SABLANI Washington State University CO-PD & Associate Director Packaging & Shelf Life Studies ssablani@wsu.edu (509) 335-7745	CAROLYN ROSS Washington State University CO-PD Food Quality & Nutrition cfross@wsu.edu (509) 335-4815
KARINA GALLARDO Washington State University CO-PD Consumer & Market Studies karina_gallardo@wsu.edu (253) 445-4584	DORIS D’SOUZA University of Tennessee CO-PD Food Safety & Regulatory ddsouza@utk.edu (865) 974-2753	DENIS GRAY North Carolina State University CO-PD Program Evaluation denis_gray@ncsu.edu (919) 515-1721
	TOM YANG U.S Army Natick Soldier Center CO-PD Food Quality, Nutrition, & Shelf Life Studies

Technical Advisors and Industrial Partners

Dr. Nate Anderson FDA - Regulatory	Dr. Lihan Huang USDA ARS - Risk Assesment
Dr. Mike Davidson UT - Food Safety	Dr. Barbara Rasco WSU - Food Quality and Nutrition

Seafood Products Association

915 Labs

Graduate Students

Dr. Tang	Dr. Sablani	Dr. Ross	Dr. Gallardo	Dr. D'Souza
YoonKi Hong Ph.D. Student MAPS processing	Juhi Patel Ph.D. Student Effect of barrier properties on Shelf life of MATS processed products	Sasha Barnett Ph.D. Student Sensory studies of MAPS and MATS processed foods	Kara Grant Ph.D. Student Consumer's willingness to pay for ready-to-eat meals	Mayuri Patwardhan M.S. Student Heat inactivation of potential bacterial surrogate cocktails
Zhi Qu Ph.D. Student MAPS Processing	Chandrashekhar Sonar Ph.D. Student Effect of barrier properties on shelf life of MAPS processed products and TTI	Maria Montero Ph.D. Student MAPS and MATS processing influence on food quality	Maria Garrido-Garcia Ph.D. Student Labeling technology under uncertainty (uniformed consumers and uniformed firms)
Sumeyye Inanoglu Ph.D. Student MAPS processing	Saleh Al-Ghamdi Ph.D. Student Packaging for pasteurization and sterilization processes	Hannah Coker M.S. Student Lipid oxidation and shelf life stability of foods processed by MATS & MAPS	Qi Zhang Ph.D. Student Price elasticities and market share of refrigerated ready to eat meals
Yonas Gezahegn Ph.D. Student MAPS processing	Ashutos Parhi Ph.D. Student Packaging for MATS and Shelf-life

Research Assistants and Staff

Frank Liu Senior Research Engineer	Zhongwei Tang Research Engineer	Stewart Bohnet Lab Manager
Frank Younce Pilot Plant Manager	Graham Barnett Research Engineer and Project Manager	Peter Gray Microbiological Lab Technician
Huimin Lin Research Assistant	Xin Wang Lab Technician	Lindsey McGowen Research Scientist Program Evaluation

Previous Members

Jungang Wang Ph.D. - 2018 Seafood Safety and Quality Research of the Microwave Assisted Pasteurization Process	Nydia Munoz Ph.D. - 2018 Using Oxygen and Bio-Preservation as Hurdles to Improve Safety of Cooked Food During Storage at Refrigeration Temperatures	Sukriti Ailavadi M.S. - 2017 Heat inactivation kinetics of Tulane Virus and Aichi Virus	Deepali Jain Ph.D. - 2017 Electromagnetic and Thermal Analysis of Microwave Heating in 915 MHz Single Mode Cavity Systems: Microwave Assisted Thermal Sterilization and Pasteurization (MATS & MAPS)
Hongchao Zhang Ph.D. - 2016 Gas Barrier Properties of Polymer Packaging: Influence of Foods Shelf Life Following Microwave Assisted Thermal Sterilization	Kanishka Bhunia PhD. - 2016 Polymeric Packaging Films for Thermal Pasteurization Processes	Ellen Bornhorst Ph.D. - 2016 Development of Model Food Systems for Quality Evaluation of Thermally Pasteurized Foods