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Biological Systems Engineering Juming Tang, Ph.D.

Innovation and Entrepreneurship Award

WSU Insider  |  March 23, 2018

Tang is the Distinguished Chair of Food Engineering. During his 22 years of research at WSU, he has yielded three U.S. patents and three pending patent applications. The FDA accepted two processes based on Dr. Tang’s technologies, paving the way to replace traditional canning methods. He has authored or co-authored more than 300 peer-reviewed journal articles and three books. His research has appeared in publications including the New York Times, Fortune and Reuters. His awards include the R & D Award from the Institute of Food Technologists and International Food Engineering Award from the American Society of Agriculture and Biological Engineers.

WSU established the Innovation and Entrepreneurship Award in 2018. Dr. Tang is the recipient of the inaugural award. [continue reading]

Source: WSU Faculty Award Recipients, 2017‑2018

 

Food Engineering – Technology helps processors produce natural foods and beverages

Gossner Foods cheese processing facilityFood Engineering  |  March 7, 2018

How processors are using minimal processing equipment and techniques to keep up with changing consumer demands

One of the top trends predicted for the food and beverage industry in 2018 is more new products will be marketed as “natural” and “functional.” This shift is being fueled by changing consumer behavior. [continue reading]

Source: Technology helps processors produce natural foods and beverages

Wired – No Refrigeration Necessary: New Tech for Everlasting Shelf-Life

Wired  |  March 7, 2018

THERE’S HOPE FOR a tastier, healthier, more robust tomorrow: high-tech new food preservation methods that fend off the bad stuff (bacteria, spoilage) while protecting the good (flavor, texture, nutrients). Scientists are experimenting with everything from microwave sterilization to blasts of plasma to ensure food stays appetizing longer—even without refrigeration. That salmon dinner you bought on Monday? It’ll taste just as fresh a week later. And it’ll be just as good for you. [Continue Reading]

Source: No Refrigeration Necessary: New Tech for Everlasting Shelf-Life