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