Borlaug Hall 365
Dr. Juming Tang is a Regents Professor at Washington State University. He is a member of US National Academy of Engineering and fellow of US National Academy of Inventors. Over the past 30 years, he conducted research on food dehydration, advanced thermal processing, pathogen controls in low moisture foods, and non-chemical post-harvest pest control using electromagnetic energy. He has educated over 50 PhD students and trained over 50 post-doctorate fellows and visiting scholars. He has authored over 420 peer-reviewed scientific papers and received 14 US and international patents. He directed two industrial consortia with members representing US Army Natick Soldier Center, Seafood Product Association, and major food and packaging companies including Kraft, General Mills, Nestle, Pepsi-Cola, Printpack, Mars, and Ocean Beautify Seafoods. These efforts have led to the development of 915 MHz Microwave Assisted Thermal Sterilization (MATS) technology for commercial production of shelf-stable meals, with acceptance from US FDA and non-objection from USDA FSIS. He directed the Center of Excellence for Food Safety supported by USDA National Institute of Food and Agriculture, leading to the development of 915 MHz microwave assisted pasteurization systems (MAPS) for control of bacterial and viral pathogens in frozen and chilled ready-to-eat meals. He is a member of Washington State Academy of Sciences and a Fellow of International Microwave Power Institute, American Society of Agricultural and Biological Engineers, and Institute of Food Technologists.