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 […]
PULLMAN, Wash. – Radio waves, not environmentally damaging chemicals, may be the new, best, post-harvest process for debugging dried fruits and nuts, according to a team of researchers led by Washington State University professor Juming Tang. Using radio waves that generate heat to kill the insects hiding in nuts and dried fruits provides a good […]
PULLMAN, Wash. – U.S. soldiers may enjoy field rations that look and taste better thanks to technology developed by researchers with the International Marketing Program for Agricultural Commodities & Trade Center at Washington State University. Juming Tang, IMPACT Center food technology fellow, and his team have received a U.S. patent for a newly developed, microwave […]
PULLMAN, Wash. – Washington State University research on food processing techniques that could improve the quality of meals soldiers eat in the field was featured in the March 2007 edition of Food Engineering Magazine. The research, funded by WSU’s International Marketing Program for Agricultural Commodities & Trade (IMPACT) Center, was conducted by Juming Tang, IMPACT […]