Discovery

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.

I’ve always been drawn to high-quality science and science fiction writing, and sometimes it hasn’t been hard to see the lines blurring between the two genres. Science is about experimentation, trial, questioning, and re-testing. But it’s also about imagination and creativity.

The technology of Star Trek and the discoveries throughout the galaxy seem to be on the far edge of that imagination. Yet, the concepts of antimatter and positrons–and the ability to harness that energy–are the subjects of researchers Kelvin Lynn and Marc Weber at WSU. The very idea  grabs my imagination and makes me want to re-watch old episodes of Star Trek: The Next Generation.

Becky Phillips of WSU Today captured the two scientists discussing their work on a video: Antimatter – harnessing the power of positrons.

You can read her story, watch the video, and learn more here at WSU Today.