Microwave Processing

Consumers care about the technology and ingredients used in microwavable dinners will pay more for ready‑to‑eat meals showing few ingredients.

WSU technology could make it possible to reduce sodium while maintaining safety and tastiness in prepared foods.

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.

Saving Labor (and Lives) in the Orchard When I was younger, I used to enjoy picking a pint or two of huckleberries in the mountains in the summer. But even when you work hard, huckleberry picking doesn’t yield a lot of fruit per day. Picking raspberries goes faster because the fruit is larger and the […]

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.

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.

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. – 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 […]