October 30, 2009 | By Larry Clark | 2 Comments »
Categories: Biological sciences, Engineering, Food Science and Human Nutrition
Tags: FDA, flavor, food preservation, food safety, Juming Tang, microwave, MRE, nutrition, preserving, sterilization
Longer shelf life, better flavor, more nutritional value than canning or other forms of preserving food? It happens with a new technology developed by Dr. Juming Tang and his team at WSU. The process could revolutionize food preservation and lead the way to gourmet backpacker food, deluxe meals for astronauts, tasty MREs for soldiers, and longer-lasting food for humanitarian missions.
The U.S. Food and Drug Administration approved the process after more than a decade of research and testing by Tang’s team. As Howard Grimes, WSU vice president for research, says, the technology “promises significant advances in food safety and quality to benefit everyone.”
Read more at WSU Today and watch a video explaining the process:
Washington State Magazine ran an article about early stages of Dr. Tang’s work in 2002.