Food Foundation, in conjunction with the International
Association for Food Protection (IAFP), this week presented Dr.
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 Dr. Tang during the IAFP 2014 Annual
Meeting in Indianapolis. Dr. 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
"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."
Dr. 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.
Dr. Tang is currently Regents Professor at Washington State University.
Dr. Tang has worked in the area of food science for more than 20 years,
focusing on food engineering and food safety. Dr. Tang developed a
single-mode microwave assisted sterilization and microwave assisted
pasteurization technologies. The U.S. Food and Drug Administration has
accepted three filings and The U.S. Department of Agriculture (USDA)
Food Safety and Inspection Service issued a non-objection letter for
processes based on those technologies. For those achievements, Dr. Tang
earned the 2010 Institute of Food Technologists (IFT) Research and
Development Award. Over the past 20 years Dr. Tang's laboratory has
interacted with and trained hundreds of scientists and engineers from
major food and packaging companies worldwide.
He is a fellow of IFT and also served as chairman of the Food
Engineering Division of IFT from 2010-2011. Dr. Tang is also a fellow of
the International Microwave Power Institute, where he served as
president from 2009-2010, and the American Society of Agricultural and
Biomechanical Engineers (ASABE). He was presented with the International
Food Engineering Award by ASABE and Nestlé in 2012.
"Dr. Tang is committed to bridging scientific findings to create
engineering developments for industrial applications," said Dr. Ralph
Cavalieri of Washington State University. "I have no doubt that Dr. Tang
will continue to make great contributions to the advancement of modern
technologies for food safety to benefit the frozen food industry and
society in general."
IAFP has long presented awards to members of the food industry for their
work to enhance food safety. However, the Frozen Food Foundation
Freezing Research Award is the only award to be given by IAFP
specifically for frozen food-related research.
As the recipient of the 2014 Frozen Food Foundation Freezing Research
Award, Dr. Tang receives a $2,000 honorarium and commemorative plaque.
The Frozen Food Foundation exists to foster scientific research,
public awareness and industry education regarding the nutritional and
safety attributes of frozen foods for the benefit of the common good.
The Frozen Food Foundation is affiliated with the American Frozen Food
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