Food Processing | November 2014
Defence ration packs could get an overhaul thanks to new processing technology that is anticipated to produce high-quality, long-life, shelf-stable foods. [continue reading]
Food Technology | December 2014 | Volume 68, NO. 12
Source: Take the Heat off: Minimum Heat Processing & Packaging
Food Quality News | August 2014
The Frozen Food Foundation has saluted a Washington State food scientist with its fifth annual Freezing Research Award for advancing technology in the field. [continue reading]
Source: Chosen for frozen: Researcher awarded for food-freezing technology
IFT Weekly Newsletter | August 2014
The Frozen Food Foundation, in conjunction with the International Association for Food Protection (IAFP), presented Juming Tang of Washington State University with the fifth annual Frozen Food Foundation Freezing Research Award. [continue reading]
Food Processing | July 2014
To borrow the language of prize fighting, if food sterilization is a KO, then pasteurization is a TKO — germs and viruses may be dazed and confused, but some will get off the mat and live to fight another day. [continue reading]
Source: Pasteurization Without the Heat
USDA | April 2014
More than 90 percent of American households have microwave ovens where people heat their food, yet this same technology is seldom used for large-scale production in the food industry. [continue reading]
Source: Microwave Pasteurization: A New Industrial Process Producing High Quality and Safe Food
WSU News | February 2014
A new technology available to food companies increases product quality while reducing the chance of contaminated chilled or frozen meals being sold in retail markets. [continue reading]
Source: Microwave pasteurization improves food safety, flavor
NIFA IMPACTS | January 2014
A new microwave system developed by NIFA-funded researchers at Washington State University is now available to food companies to help reduce the chances of contamination in chilled or frozen meals. [continue reading]