Skip to main content Skip to navigation
Improved food packaging will extend shelf life
May 18, 2016

Shyam-SablaniPULLMAN, Wash. – Washington State University researcher Shyam Sablani has received a $450,000 grant to develop plastic packaging that will extend the shelf life of prepared food up to five years.

$11M funds food safety center, tech transfer to markets
March 30, 2016

By Sylvia Kantor, College of Agricultural, Human & Natural Resource Sciences
and Alyssa Patrick, Office of Economic Development

PULLMAN, Wash. – Consumer demand for safe, high quality, additive-free packaged foods is on the rise. Washington State University is advancing toward meeting this demand thanks to two recent investments in innovative food processing technology based on microwave energy.

Microwave pasteurization improves food safety, flavor
February 10, 2014

By Sabrina Zearott for CAHNRS communications

Juming-Tang-80PULLMAN, Wash. – A new technology available to food companies increases product quality while reducing the chance of contaminated chilled or frozen meals being sold in retail markets.

Researcher awaits FDA’s OK for microwave technology
May 2, 2007

PULLMAN – 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 sterilization technology. He began work on the project in 2001 with support from the IMPACT Center, WSU, the U.S. Department of Defense and the U.S. Army Natick Soldier Center. The goal was to create high quality, shelf-stable products, specifically military rations, using Tang’s technology. “We wanted to create products that look … » More …

Boeing donates patents; food processing could change
May 9, 2003

Boeing has donated patents to Washington State University for microwave technology originally designed to dry out spacecraft after ocean landings and cure composite materials for fighter aircraft that could now be used to produce new, flavorful, dried fruits and vegetables that are free of additives. Called the Microwave Vacuum Dehydration Technology, or MIVAC®, the technology could revolutionize the commercial process for preserving fresh foods. The process integrates microwave energy and vacuum to dry food quickly at very low temperatures. The result is lightweight dried products that retain their original color, flavor, shape and nutritional value. Strawberries remain naturally red, for example, and grapes stay tangy … » More …