Juming Tang is a Regents Professor at Washington State University, specializing in Industrial and Systems Engineering. He has extensive experience spanning over 30 years in the field, focusing on food dehydration and advanced thermal processing techniques utilizing microwave and radio frequency energy. His research has prominently addressed pathogen control in low moisture foods and developed non-chemical post-harvest pest control methods through electromagnetic energy. He has educated 50 PhD students and trained numerous post-doctorate fellows and visiting scholars, contributing to the academic prowess of his department. With over 400 peer-reviewed scientific papers published, Tang has made significant contributions to engineering, leading to 15 international patents that have been licensed for global commercialization, particularly in 915 MHz microwave thermal processing systems. His influential work has supported major food packaging companies, including Kraft, Nestle, and General Mills, and has resulted in the development of the 915 MHz Microwave Assisted Thermal Sterilization (MATS) technology. Additionally, Tang has been involved with various engineering associations and holds several notable awards for his impactful contributions to the field.