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Biological Systems Engineering Juming Tang, Ph.D.

The Grocery Industry Confronts a New Problem: Only 10% of Americans Love Cooking

sept17-21-86283984Harvard Business Review  |  September 22, 2017

The supermarket and grocery business is likely to suffer strong headwinds in the future, due to long-term shifts in consumer behavior. Although many people don’t realize it yet, grocery shopping and cooking are in a long-term decline. They are shifting from a mass category, based on a daily activity, to a niche activity that a few people do only some of the time. [continue reading]

Source: The Grocery Industry Confronts a New Problem: Only 10% of Americans Love Cooking


Eddie Yoon discusses MATS Technology on Innovation Hub: The Future Of Food Shopping

Center Principal Investigators Recieve Awards

CAHNRS Faculty and Staff Awards Night  |  April 18, 2018

Principal Investigators of the Center of Excellence for Food Safety, Dr. Karina Gallardo and Dr. Shyam Sablani, were honored at the CAHNRS Faculty and Staff Awards Night. Dr. Gallardo received the Early Career Excellence Award and Dr. Sablani Received the Excellence in Advising Award.

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