Fall 2002
Genetically modified foods—What’s in it for you?
If you think scientists all agree on genetically modified foods, think again. » More ...
As anyone who has stir-fried vegetables knows, quickly cooking foods at high temperatures makes for crisper, fresher-tasting foods than using slow-cooking methods.
So it is that over the past six years, associate professor of biological systems engineering Juming Tang and his associates have been working on new technologies to produce high-quality, ready-to-eat military rations (MREs) and “humanitarian daily rations” like those recently air-dropped in Afghanistan.
With conventional methods, lengthy processing times are necessary to kill harmful bacteria that can thrive even in hermetically sealed packages. Depending on package size and type of food, traditional processing can take anywhere from one to two hours. By the … » More …