News Stories - Page 162

Groundnut producers face challenges in the field, from unpredictable rainfall to acidic soils to a particularly difficult menace, groundnut rosette disease. These types of challenges are the reason that plant breeders systematically create new varieties, targeting the genetic traits that carry resistance or improve yield. A project funded by the Feed the Future Innovation Lab for Peanut is equipping plant breeders from across East and Southern Africa with innovative software to make that work quicker and more efficient.

From pimiento cheese to prosciutto, Georgians take their food seriously. And they make some seriously good food. 

The University of Georgia’s 86 weather stations record data 24 hours a day, seven days a week across Georgia. Farmers use this data to help them determine when to plant and treat their crops. During Hurricane Michael, the system helped the National Weather Service to track the storm and save lives.

University of Georgia Professor Tim Brenneman now has a newly discovered truffle species named after him: Tuber brennemanii.

Researchers at the University of Georgia have found that a high-fat diet enriched with cottonseed oil drastically improved cholesterol profiles in young adult men. Participants showed significant reductions in cholesterol and triglycerides.

The University of Georgia’s Double Dawgs program is now being offered on the UGA campus in Griffin. The program allows students to simultaneously work towards a bachelor’s degree and a master’s degree and complete both degrees in five years or less.

Kevin Mis Solval has joined the faculty of the University of Georgia as a food engineer in the Department of Food Science and Technology. Based on the UGA campus in Griffin, Georgia, Mis Solval will conduct food process engineering research and help develop food ingredients for projects at the Food Product Innovation and Commercialization (FoodPIC) Center.

Author and international development expert Robert Paarlberg has spent years dismantling the oversimplified narratives surrounding global hunger and its remedies.

Bats may have a reputation for being spooky, but UGA researchers say a world without bats would be absolutely terrifying.