Juming Tang, Regents Professor, Department of Biological Systems Engineering, Washington State University, has been inducted into the National Academy of Inventors (NAI) 2021 Class of Fellows.
“Congratulations to Matthew McCluskey and Juming Tang for their induction as NAI Members. Through research and discovery, their innovations provide cutting-edge solutions to challenges that will benefit society and influence science, technology, and innovation worldwide,” said Sita Pappu, assistant vice president for the Office of Commercialization.
Tang has invented and commercialized electromagnetic spectrum wave-based food processes. Tang has focused his research on advancing thermal processing technologies and supporting knowledge for control of bacterial and viral pathogens in foods with minimum adverse effects on taste and nutrition.
Tang’s laboratory has developed two commercially viable technologies based on 915 MHz microwaves for production of high quality ready-to-eat meals with extended shelf-life in different storage conditions. The unique engineering designs allow predictable and rapid heating of pre-packaged food that eliminates food pathogens, replacing the long-time industrial method of canning foods.
Juming Tang, Regents Professor, Department of Biological Systems Engineering, Washington State University, has been elected to the National Academy of Engineering for invention and commercialization of electromagnetic spectrum wave-based food processes.
The National Academy of Engineering (NAE) has elected Juming Tang as a new member. This announcement was made by NAE President John L. Anderson on Tuesday, February 9th, 2021. Election to the National Academy of Engineering is among the highest professional distinctions accorded to an engineer. Academy membership honors those who have made outstanding contributions to “engineering research, practice, or education, including, where appropriate, significant contributions to the engineering literature” and to “the pioneering of new and developing fields of technology, making major advancements in traditional fields of engineering, or developing/implementing innovative approaches to engineering education.” Dr. Tang, and other members of his newly elected class, will be formally inducted during the NAE’s annual meeting on Oct. 3, 2021.
Low-moisture foods, like cereals and flour, dried fruit and nuts, have been recalled repeatedly in the last few years, posing health risks to consumers and economic threats to businesses.
Bradley Marks, chair of the MSU Department of Biosystems and Agricultural Engineering, leads a team of economists, engineers, microbiologists, consumer educators and risk modelers in the five-year, $9.8 million grant from USDA’s National Institute of Food and Agriculture. NIFA has designated the project as a Center of Excellence, meaning it has high merit value and meets criteria for broad impact.
Low-moisture foods are used as ingredients in a variety of products, so if one supplier faces a recall, numerous items could be affected. One recall or outbreak could put a small operation out of business.
E. coli, Salmonella and Listeria can’t be completely eliminated from dried fruits, nuts, flour and cereals. However… [continue reading]
In a breakthrough that can potentially help millions of consumers around the globe enjoy safer, tastier pre-packaged foods, a Washington State University scientist’s innovative microwave food safety technologies are being put into action by an Indian company, Tata SmartFoodz Ltd.
For more than two decades, Juming Tang, Regents Professor in WSU’s Department of Biological Systems Engineering, has led research into better ways to protect food from pathogens and spoilage using microwaves—pulses of electromagnetic energy, the familiar namesake of microwave ovens.
The technology could help eliminate the persistent safety recalls of frozen and chilled foods that happen globally every year.
“We’re working to spread new knowledge and technologies,” said Tang, “so that food companies of all sizes can produce high-quality, healthy prepackaged meals with longer shelf lives, free from pathogens and chemical preservatives.”
Dr. Juming Tang (BSE Regents Professor and Chair) is among the winners of the Life Time Achievement award from International Association for Engineering and Food (IAEF). He will be recognized during the International Congress on Engineering and Food (ICEF13), to be held September 23-26, 2019 in Melbourne, Australia.
Congratulations to Dr. Tang!
Source: International Congress on Engineering and Food, Melbourne, Australia
Juming Tang, Regents Professor and Department Chair, Department of Biological Systems Engineering, Washington State University, has been elected to the Washington State Academy of Sciences for forward-thinking research in the field of food engineering.
The Washington State Academy of Sciences (WSAS) is delighted to announce 24 new members in recognition of their outstanding record of scientific and technical achievement and willingness to work on behalf of the Academy to bring the best available science to bear on issues within the state of Washington. New members will be inducted into WSAS following the 12th Annual Symposium and Members’ Meeting at the Museum of Flight in Seattle on September 12, 2019.
About 20 years ago, the Microwave Sterilization Consortium (MSC) was established at Washington State University (WSU) to coordinate the efforts of academic, industry, and U.S. Department of Defense researchers as they sought to develop a revolutionary new method for in-package sterilization of individual meals. The main goal was to dramatically reduce thermal treatment time in order to maintain high organoleptic and nutritional quality while still ensuring food safety during ambient storage. Led by WSU Regents Professor and Distinguished Chair of Food Engineering Juming Tang, experts in microwave engineering, microbiology, packaging, process simulation, and sensory evaluation together developed the technology that would come to be known as MATS. [continue reading]
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]
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]