Engineering for Food Safety & Quality |  March 2017

Many methods that use heat and chemicals to ensure food safety are not 100% effective and can damage food color, texture, flavor, and nutrients. University scientists are developing tools and practices that improve food safety and quality. These advances are important as consumers demand minimally-processed, additive-free food items with longer shelf lives and less potential to cause foodborne illnesses. [continue reading]

Soucre: Multistate Research Impacts

WSU News  |  March 2017

Packaged entrées like TV dinners and military rations traditionally have been chock full of extra salt and additives, but short on flavor, texture, and nutritional value.

Juming Tang, Washington State University Regents professor and distinguished chair of food engineering, has developed new food preservation technologies based on microwave energy that make packaged food naturally tasty and highly nutritious—while keeping bacteria and viruses in check. [continue reading]

Source: Elevating the bar for packaged food quality