Food Safety News | February 2010
Washington State University has developed a new technology that will allow food to look, taste, and be as nutritious as the original food but with a shelf-life of more than six months.
Juming Tang, a professor in the WSU Department of Biological Systems Engineering, led a team of industry, university, and U.S. military scientists to create this technology. The outcome not only results in food with a longer shelf-life, but also food with better flavor and nutritional value when compared to more traditional food processing methods such as canning. [continue reading]