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Biological Systems Engineering Juming Tang, Ph.D.

IFT – Packaged to Preserve

 Food Technology | July 2017 |

Extending shelf life is a primary function of food packaging, and new preservation technologies reduce nutrient, flavor, and color losses and degradative reactions during processing. As preservation technologies advance, packaging needs to meet new processing and product requirements. High pressure processing (HPP), microwave-assisted thermal sterilization (MATS), and active packaging present challenges and opportunities. A fresh-to-the-consumer look at retail is possible when innovative packaging is combined with new preservation technologies. [continue reading]


Source: Packaged to Preserve –

WSU CHARNS News – Center of Excellence launched for better, safer packaged food

CAHNRS News |  April 2017

Our favorite packaged foods should also be the healthiest for us.

This year, dozens of prepackaged foods, from frozen burritos to turkey salad, were recalled in the United States. Juming Tang, scientist at Washington State University, is doing his part to help make packaged food safer, while using fewer preservatives.

Source: Center of Excellence launched for better, safer packaged food

Multistate Research Impacts – Engineering for Food Safety & Quality

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 – Elevating the bar for packaged food quality

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

Adjacent Government – Protecting our Food System in a Changing Climate

Adjacent Government  |  November 2016  |  Pg 52-53

A major challenge to our food system is feeding a growing population that is projected to exceed nine billion in just the next three decades. This challenge requires both increasing food production and protecting the safety of our food supply in the face of a changing climate and diminishing land and water resources. [continue reading]

Source: Protecting our Food System in a Changing Climate

NIFA – Investment in Novel Technologies Advances Food Safety, Quality

NIFA  |  July 2016

Consumer demand for safe, high-quality, additive-free packaged foods is growing. Thanks to two recent investments in innovative food processing technology based on microwave energy, Washington State University (WSU) is advancing toward meeting this demand.

USDA’s National Institute of Food and Agriculture (NIFA) awarded WSU $4 million to establish a Center of Excellence that will accelerate the technology transfer to mainstream commercial markets. This is the first Center of Excellence on Food Safety Processing Technologies funded by NIFA’s flagship program, the Agriculture and Food Research Initiative. [continue reading]

Source: Investment in Novel Technologies Advances Food Safety, Quality

International Innovation – Feeling the Heat

International Innovation | June 2016.

Microwaves are far more than the white boxes found in most domestic kitchens. Researchers from Washington State University have developed an exciting new suite of microwave-based technologies that could change the way pre-packaged food is sterilised and pasteurised, meaning greater efficiency for the manufacturers and higher-quality outcomes for the consumers [continue reading]

Source: Feeling the Heat