PULLMAN, Wash.—The irony probably wasn’t lost on Washington State University food engineer Juming Tang. Tang recently opened a bottle of lotus seeds to put in soup and smelled mold, a telltale sign that insect pests had already begun eating without him. Larvae hatched from eggs laid in the seeds create a moist environment for the […]
PULLMAN, Wash. – Efforts to commercialize a new microwave-based technology for food preservation, developed by a team led by Washington State University scientist Juming Tang, are gaining momentum with a second approval from the U.S. Food and Drug Administration for its use in preserving what it calls “non-homogeneous” food – in this case, salmon fillets […]
The new microwave food processing technology developed by Juming Tang and his team is being called revolutionary. It improves the quality, flavor and nutrition of processed foods while extending their shelf life.
PULLMAN, Wash. — Washington State University scientist Juming Tang and the WSU Microwave Sterilization Consortium have won top honors from the Institute of Food Technologists for a groundbreaking new food preservation system.
DALLESPORT, Wash. – An innovative technology developed by Columbia PhytoTechnology and Washington State University assistant professor of food science, Kerry Ringer, preserves health-promoting compounds in dried blueberry powder. The technology meets consumer demands for highly nutritious foods at the same time as addressing industry concerns about costs. Called the Radiant Zone Dryer, the technology was […]
PULLMAN, Wash. – Imagine a salmon filet that looks, tastes and is as nutritious as freshly cooked salmon but has a shelf-life of more than six months. A new technology developed at Washington State University will make that dream a reality. For the first time ever, the U.S. Food and Drug Administration has approved the […]