NW Public Media | October 2009
In next few years, you can look forward to a greater variety of prepared foods that don’t need refrigeration at the grocery store. The Food and Drug Administration has approved an alternative to the traditional canning process. It was developed at Washington State University. [continue reading]
Source: FDA Approves Microwave Preservation Process for Prepared Foods
WSU CAHNRS News | October 2009
Imagine a salmon filet that looks, tastes and is as nutritious as freshly cooked salmon but has a shelf-life of more than six months. A new technology developed at Washington State University will make that dream a reality. [continue reading]
Resource Magazine, Vol. 16, No. 1, Page 8 | April 2009
With increasing globalization facilitated by World Trade Organization agreements and other treaties, the international trade in agricultural commodities has become an integral part of the global economy. [continue reading]
Source: Radio Frequency Energy for Postharvest Control of Pests in Dry Nuts and Legumes
Illinois Institute of Technology | February 2009
The National Center for Food Safety and Technology (NCFST), Illinois Institute of Technology (IIT) and Avure Technologies, Inc., announced today that the U.S. Food and Drug Administration (FDA) has accepted the research institute’s filing of a new food sterilization process. The NCFST filing is the first ever petition to FDA for the commercial use of pressure-assisted thermal sterilization (PATS) processes for application in the production of low acid foods. [continue reading]
Source: NCFST Receives Regulatory Acceptance of Novel Food Sterilization Process