Food Technology  |  September 2010  |  Volume 63, No. 9

Several events during the 2010 Annual Meeting and Food Expo showcased food packaging at its best. [continue reading]

Source: Spectacular Wins for Food Packaging

The Huffington Post  |  May 2010

Juming Tang, a WSU professor of biological systems engineering, has invented a new method to preserve food that could make canning obsolete. [continue reading]

Source: New Microwave Could Replace Canning

IFT   |  May 2010

CHICAGO – Five representatives of the Washington State University Microwave Sterilization Consortium, Juming Tang, project lead, Washington State University; C. Patrick Dunne, US Army Natick Soldier Research Development and Engineering Center; Douglas Hahn from Hormel Foods Corporation; Kenny Lum from Seafood Products Association; and Evan Turek from Kraft Foods Inc., have been selected as the winners of the 2010 Research and Development Award by the Institute of Food Technologists (IFT). [continue reading]

Source: Washington State University Microwave Sterilization Consortium Honored by IFT

Food Quality News  |  February 2010

A revolutionary microwave sterilisation processing technique that dramatically extends food shelf life while preserving its nutrients, taste and texture has been approved by US regulators. [continue reading]

Source: Microwave sterilisation system may revolutionise food processing

Food Safety News  |  February 2010

Washington State University has developed a new technology that will allow food to look, taste, and be as nutritious as the original food but with a shelf-life of more than six months.

Juming Tang, a professor in the WSU Department of Biological Systems Engineering, led a team of industry, university, and U.S. military scientists to create this technology.  The outcome not only results in food with a longer shelf-life, but also food with better flavor and nutritional value when compared to more traditional food processing methods such as canning. [continue reading]

Source: New Technology Extends Food Shelf-Life

Food Engineering  |  February 2010

The math of commercial cost and consumer willingness to pay remains to be calculated, but in-container sterilization with microwaves already has achieved several milestones. Researchers at Washington State University used a 40 KW pilot-scale microwave system to produce sterile, low-acid foods. Source: Washington State University. [continue reading]

Source: Engineering R&D: Move over, retort

IJABE  |  2010  |  Volume 3, No. 1

A revolutionary thermal processing technology us ing 915 MHz microwave energy has been approved by US Food and Drug Administration (FDA). Professor Juming Tang, in the Department of Biological Systems Engineering, Washington State University (WSU), led a team of university, industry and U.S. military scientists to develop the new technology. [continue reading]

Source: US FDA approved first microwave sterilization process developed by Washington State University