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Biological Systems Engineering Juming Tang, Ph.D.

Dr. Tang is a winner of IAEF Lifetime Achievement Award

 

International Congress on Engineering and Food

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 elected to the Washington State Academy of Sciences

 

Washington State Academy of Sciences

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.

Source: Press Release: New Members Elected to WSAS 

 

 

MATS and MAPS Advance Food Preservation

 

Food Technology |

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]

Source: Food Technology, June, 2019. pp. 112-116.

 

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

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

 

Juming Tang receives the ASABE Society’s International Food Engineering Award for 2012

ASABE  |  2012

The International Food Engineering Award recognizes food engineering professionals from all parts of the world who have made significant engineering contributions in research, development or design of food processes significant to the food industry; and in outstanding leadership, management or education to advance the food engineering profession. [continue reading]

Source: Juming Tang receives the ASABE Society’s International Food Engineering Award for 2012