Juming Tang

WSU’s innovative microwave food safety tech rolls into action in India.

WSU Regents Professor Juming Tang, left, and Senior Scientific Assistant Zhongwei Tang demonstrate the WSU-developed microwave-assisted pasteurization system, or MAPS, which is being adopted globally to improve quality, nutrition and shelf-life for pre-packaged foods. Federal…

Juming Tang, recipient of the IAEF Lifetime Achievement Award. Honored for pioneering research that makes our favorite foods safer and better for us, Juming Tang, Regents Professor and Chair of the Department of Biological Systems…

The Heat Is On: WSU Food Engineer Works to Commercialize Radio Frequency Treatments for Insect Pest Control 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 […]

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. – Juming Tang, a professor of food engineering who developed a new technology that could revolutionize how we preserve and process food, is the first Washington State University Distinguished Chair of Food Engineering.

PULLMAN, Wash. – Using newly-developed microwave technologies to control bacteria and other microbes that can cause food-borne illnesses and deaths will be the focus of a $5 million, multi-year, multi-institutional grant recently awarded to Washington State University and its partners by the U.S. Department of Agriculture’s National Institute of Food and Agriculture.

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 […]

WSU Works with Multi-State Team to Combat Spotted Wing Drosophila Fueled by a $1.2 million USDA Specialty Crops Research Initiative grant, Washington State University has mobilized a large interdisciplinary team of scientists and Extension educators to try to beat back the rapid encroachment of spotted wing drosophila. First introduced into California in 2008, SWD is […]

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.