The Frozen Food Foundation, in conjunction with the International Association for Food Protection (IAFP), presented Juming Tang of Washington State University with the fifth annual Frozen Food Foundation Freezing Research Award.
The Frozen Food Foundation, in conjunction with the International Association for Food Protection (IAFP), presented Juming Tang of Washington State University with the fifth annual Frozen Food Foundation Freezing Research Award. The award, which recognizes individuals or organizations whose research contributes to the continued enhancement of food quality and safety through freezing, was presented to Tang during the IAFP 2014 Annual Meeting in Indianapolis, Ind. Tang was selected for his significant contributions to enhance the fields of food process engineering and, in particular, the development of in-package microwave pasteurization technology for control of microbial and viral pathogens in frozen and chilled meals.
“The Frozen Food Foundation is pleased to recognize the achievements of Dr. Tang through the presentation of the Freezing Research Award,” said Foundation President Kraig R. Naasz, who also serves as President and CEO of the American Frozen Food Institute. “Dr. Tang’s contributions to the field of food science and engineering have aided the scientific community and consumers alike by demonstrating innovation through increased product quality, safety, and shelf life.”
Tang holds a B.S. in mechanical engineering from Central-South University of Technology in China and an M.S. and Ph.D. in agricultural engineering from the Universities of Guelph and Saskatchewan in Canada. Tang is currently Regents Professor at Washington State University. He has worked in the area of food science for more than 20 years, during which time he developed a single-mode microwave assisted sterilization and microwave assisted pasteurization technologies.
Tang is an IFT Fellow and won the IFT Research and Development Award in 2010.