Revolutionary food-preserving process approved
By Larry Clark | Posted on October 30, 2009 | No Comments »
Categories: Biological sciences, Engineering, Food Science and Human Nutrition
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.
This entry was posted on Friday, October 30th, 2009 at 8:17 am and is filed under Biological sciences, Engineering, Food Science and Human Nutrition. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Tags: FDA, flavor, food preservation, food safety, Juming Tang, microwave, MRE, nutrition, preserving, sterilization
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