Food Engineering Club is a Registered Student Organization (RSO), initiated by a group of graduate food engineering students of Washington State University in 2010.


Advisor's Column 

It is a great pleasure to watch the Food Engineering Club (FEC) growing and enriching the experience of its members. I am pleased to note that the student members winning scholarships, travel grants and paper competitions from various scientific societies and conferences, with acquiring summer internships, and graduated students securing prominent leadership positions in academia and food companies. At the same time, FEC continues to maintain it’s social, cultural and outreach activities. I cordially welcome you all to read the 5th year annual newsletter and learn about exciting accomplishments of the FEC.

Shyam Sablani, PhD

FEC Faculty Advisor/Associate Professor

Washington State University


Presidents' Cheer

 I'm honored to lead Food Engineering Club at the Washington State University as its President in 2015-16. Keeping up with the trend of steady evolution and maturation of the club, we went from strength to strength in terms of reputation and value as a club in the last year.  

Among the hallmarks this year, I am proud to share that we made our presence felt internationally, largely through the awareness videos we created and published on our YouTube channel. Our videos reached viewers in 129 countries worldwide – dispelling myths about microwave ovens, and making people more aware of science and safety about what they eat every day. The number of followers on social media increased by 200% over the last 6 months.  The feedback we are receiving is fantastic.

Alongside the community awareness projects we undertook, we focused on professional growth of our club members. We successfully continued our mentor-mentee program – where we pair graduate students with industry and academia professionals for career building tips and insights. We visited 4 food processing and packaging companies  in the Pacific Northwest, to enhance our education, research and apprenticeship by first-hand understanding of current state of the art and needs of the food industry.

We have come very far as a student organization since its inception in 2010. I express my gratitude to my predecessors, the staff, and the faculty advisers over the years whose stewardship has led us to this new peak we can rightfully celebrate. I would also like to thank our mentors for their valuable time, support and encouragement.  I want to thank all committee head and members for their hard work, dedication, innovative ideas, and knowledge to make every project a success with me.

I can vouch with pride that FEC Cougars are roaring!

Go FEC...Go Cougs!

Deepali Jain

President (2015-16), Food Engineering Club


Past President's Delight

Coming together is a beginning. Keeping together is progress. Working together is success.” ~ Henry Ford

The Food Engineering Club began in 2010 looking to enrich student life, strengthen bonds between the students and faculty, serve as a platform for students to improve their professional development skills, and encourage greater interest in the profession. This unique registered student organized has stayed together for 6 years. FEC is a diverse group of people from around the world; we have learned to be better communicators and work together towards a common goal.

I am excited to say that I believe the FEC is meeting the definition of a successful group according to Henry Ford. Congratulations to our current President, Deepali, for leading the FEC through many activities this year and continuing the success of our club. I am looking forward to seeing the next generation of food engineers continue the FEC traditions of coming together, keeping together, and working together.

Go FEC...Go Cougs!

Ellen R. Bornhorst

Past President (2014-15), Food Engineering Club


FEC Cougs - Who we are?

Contact Person:
Shuxiang Liu, President

Questions or comments? Reach us: