The Frozen 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 chilled meals.