CAHNRS News  |  February 2011

Efforts to commercialize a new microwave-based technology for food preservation, developed by a team led by Washington State University scientist Juming Tang, are gaining momentum with a second approval from the U.S. Food and Drug Administration for its use in preserving what it calls “non-homogeneous” food – in this case, salmon fillets in sauce. [continue reading]

Source: WSU Microwave Technology Earns Second FDA Approval