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Browse Food Science and Technology Stories - Page 5

264 results found for Food Science and Technology
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4-H Agricultural and Applied Economics Agricultural and Environmental Services Laboratories Agricultural Leadership, Education and Communication Animal and Dairy Science Bee Lab C.M. Stripling Irrigation Research Park Center for Agribusiness and Economic Development Center for Food Safety Center for Invasive Species and Ecosystem Health Center for Urban Agriculture Coastal Georgia Botanical Gardens Crop and Soil Sciences Entomology Experiential Learning Feed the Future Peanut Lab Financial Planning, Housing and Consumer Economics Food Product Innovation and Commercialization Center Food Science and Technology Griffin Horticulture Human Development and Family Science Institute of Plant Breeding, Genetics and Genomics International Programs Nutritional Sciences Office of Development and Alumni Relations Office of Inclusive Excellence Plant Pathology Poultry Science Research and Education Centers (RECs) Tifton Trial Gardens UGA Grand Farm Warnell School of Forestry and Natural Resources
Judges selected 36 finalists to compete in the 2023 Flavor of Georgia food product contest. The final round of competition is open to the public and will be held at The Classic Center in Athens, Georgia, March 28. (Photo by Lillian Dickens) CAES News
Flavor of Georgia 03/16/23 Lillian Sosbee
Judges tasted their way through 124 products entered by 82 Georgia businesses in the first round of judging for the University of Georgia College of Agricultural and Environmental Sciences’ annual Flavor of Georgia food product contest on March 10, selecting 36 finalists who will compete in the final round of competition on March 28.
francisco diez CAES News
FDA Review 03/14/23 Jennifer L Reynolds
When government officials need expert opinions, they often turn to academia for advice. The University of Georgia’s Center for Food Safety has a long history of working with such entities to help ensure a safe global food supply, and its involvement in government matters deepened last fall when the center’s director participated in a high-profile review of the U.S. Food and Drug Administration.
Antimicrobial blue light has already been proven as a means to control the spread of infections in hospitals. The UGA Center for Food Safety researchers are evaluating its effectiveness in food processing facilities. CAES News
UGA Center for Food Safety 03/02/23 Jennifer L Reynolds
From studying the way light affects foodborne pathogens to designing innovative technology for data processing, the team at the University of Georgia Center for Food Safety is pushing the boundaries of technology to help protect a safe and secure global food chain. The center, a unit of UGA’s College of Agricultural and Environmental Sciences, is critical to both domestic and international advances in food safety—an estimated 48 million people in the U.S. alone get sick from contaminated food or beverages each year, and 3,000 die from foodborne illness. CFS is the base of operations for a team of food scientists with a wide variety of backgrounds and areas of expertise working together on the front lines of food safety research.
College of Agricultural and Environmental Sciences Professor Govindaraj Dev Kumar and his team researched how factors such as sunlight, water temperature and UV radiation affect populations of Salmonella and E. coli. (Photo by Jennifer Reynolds) CAES News
Sunlight for Food Safety 01/10/23 Jennifer L Reynolds
The World Health Organization estimates that there are 600 million cases of foodborne illness every year. One way harmful pathogens can enter the food supply is through irrigation water, but researchers are using precision agriculture to create a cost-effective and environmentally friendly way to combat the bacteria that makes us sick. And the tool they are using is available to everyone — the sun.
From the stock trailer to the consumer’s plate, students at the UGA Meat Science Technology Center learn by doing. CAES News
Meat Science Technology Center 12/28/22 Becky Mills
In academia, “experiential learning” has become a buzzword, but the concept has been around a lot longer than the catchphrase. In simplest terms, it means hands-on learning, and the faculty and staff at the University of Georgia Meat Science Technology Center are masters of the craft.
web Sanchez 0054 CAES News
International Research Scholars 12/21/22 Maria M. Lameiras
Each year, hundreds of international researchers — from master’s degree students to academic faculty — apply to come to the University of Georgia to work in a wide range of academic fields. In the College of Agricultural and Environmental Sciences, dozens of international research scholars are working with faculty on important research that furthers the mission of the college while benefiting visiting scholars and their home institutions.
Lead researcher Peter Chiarelli aims to make jellyfish products “a household name,” with an abundance of cannonball jellyfish off the Georgia coast and a variety of potential uses for jellyfish collagen. CAES News
Jellyfish Foods 12/12/22 Lillian Sosbee
The protein collagen can be extracted from cannonball jellyfish and used in dietary supplements and other areas, creating a U.S. market for jellyfish, according to a study led by researchers at the University of Georgia.
The Fruit + Vegetable 40 Under 40, recognizing the fruit + vegetable industry's next generation of leaders. CAES News
2022 Fruit and Vegetable 40 under 40 11/30/22 Amanda Budd
Four experts at the University of Georgia College of Agricultural and Environmental Sciences and UGA Cooperative Extension have been recognized as members of the Fruit and Vegetable 40 under 40 Class of 2022. The list honors 40 early-career agricultural professionals for exemplary accomplishments, representing “the best in the industry.”
With a similar taste to turkey, Tofurky has a higher amount of protein per serving than regular turkey, ensuring that the consumer is not missing out nutrients found in meat. CAES News
Tofurky and Alternative Proteins 11/17/22 Lillian Sosbee
Thanksgiving is the quintessential American holiday for food. On the fourth Thursday of November, people across the country sit down at the “good dining table” (or the broken folding table for the kids) and eat the same thing — copious amounts of turkey. Vegans and vegetarians may find this holiday to be a more difficult one. What can a person on a plant-based diet eat on Thanksgiving without missing out on the holiday fun?
Popular around Halloween, candy corn was initially marketed as "Chicken Feed" by its original producer. Now the sweet is likely to spark an annual love-it-or-hate-it confectionary controversy among candy consumers. CAES News
Candy Corn 10/26/22 Lillian Sosbee
Candy corn is either the first or the last piece of candy you reach for around the Halloween season. Regardless of your opinion, candy corn is a mysterious confection. Its flavor, texture and history are unique, making this variegated sweet more than meets the eye.