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Browse Animal and Dairy Science Stories - Page 14

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University of Georgia's Regenerative Bioscience Center and ArunA Biomedical scientists have developed a new treatment for stroke that reduces brain damage and accelerates the brain's natural healing tendencies in animal models. Led by UGA Professor Steven Stice and Nasrul Hoda of Augusta University, the team created a treatment called AB126 using extracellular vesicles (EV), fluid-filled structures known as exosomes, which are generated from human neural stem cells. The tiny tubular shape of an exosome allows EV therapy to cross barriers cells cannot. The exosomes, shown in the photo as small, red punctate clusters, are taken up by neurons, shown as green cell extensions surrounding a blue nucleus. CAES News
Stroke Treatment 02/15/18 Charlene Betourney
A team of researchers at the University of Georgia’s Regenerative Bioscience Center and ArunA Biomedical, a UGA startup company, have developed a new treatment for stroke that reduces brain damage and accelerates the brain’s natural healing tendencies in animal models.
Francis Fluharty is the head of the University of Georgia College of Agricultural and Environmental Sciences Department of Animal and Dairy Science. CAES News
Animal and Dairy Science Leader 12/26/17 J. Faith Peppers
Francis Fluharty joins the University of Georgia College of Agricultural and Environmental Sciences as the new department head of the Department of Animal and Dairy Science. His career has been devoted to assisting food animal producers through research and educational programs aimed at improving animal health and growth. Fluharty has also worked to improve profitability, as food animal agriculture must be economically-sustainable for farm families.
The research team, led by University of Georgia's Steven Stice and Augusta University's Nasrul Hoda, created a treatment called "AB126" using extracellular vesicles (EV), fluid-filled structures known as exosomes, which are generated from human neural stem cells.  CAES News
CAES Recognition 12/13/17 Allyson Mann
The National Academy of Inventors (NAI) has named Steven Stice, Georgia Research Alliance Eminent Scholar and director of the UGA Regenerative Bioscience Center, to the 2017 class of NAI Fellows.
College of Agricultural and Environmental Sciences Dean and Director Sam Pardue (center) congratulates recipients of the CAES D.W. Brooks Awards Nov. 7. This year's winners include, from left, Professor Katrien Devos, Professor Ignacy Misztal, Professor Maria Navarro, UGA Extension Agriculture and Natural Resources Program Coordinator Wade Parker and Calvin Perry, superintendent of UGA's C.M. Stripling Irrigation Research Park. CAES News
D.W. Brooks 11/09/17 Merritt Melancon
If the world’s going to double its food supply by 2050, it’s not going to happen without genetically modified crops. That was the hard-line taken by molecular biologist Nina Fedoroff at the University of Georgia College of Agricultural and Environmental Sciences' signature D.W. Brooks Lecture on Nov. 7, 2017.
Associate Professor Franklin West (left) and Emily Baker working with induced pluripotent stem cells generated from a patient's own somatic cells. CAES News
New Stroke Model 09/25/17 Charlene Betourney
It is well-known in the medical field that the pig brain shares certain physiological and anatomical similarities with the human brain. So similar are the two that researchers at the University of Georgia’s Regenerative Bioscience Center have developed the first U.S. pig model for stroke treatments...
Ken James, owner and founder of James Greenhouses and University of Georgia alumni, talks about a hosta plant with (left to right) Agriculture Commissioner Gary Black, UGA President Jere Morehead, and CAES Dean Sam Pardue in a production house at James Greenhouses in Colbert on the UGA Georgia Farm Tour. CAES News
Farm Tour 09/20/17 Merritt Melancon
University of Georgia President Jere W. Morehead and state leaders learned more about challenges facing Georgia agriculture and Northeast Georgia's farms, nurseries and the agritourism industry Tuesday during the annual farm tour.
The only way to know that beef is truly cooked is by checking its temperature with a thermometer. The U.S. Department of Agriculture recommends cooking all whole-muscle cuts of beef to a minimum of 145 degrees Fahrenheit and all ground beef products and enhanced or blade-tenderized products to a minimum of 160 F. CAES News
Grilling Safety 09/19/17 Alexander Stelzleni
It’s football season, and tailgating before a game is a traditional part of the experience. Unfortunately, grilling your favorite cut of beef means increasing the potential for foodborne illness due to improper handling of food. These reminders from the University of Georgia Meat Science and Technology Center will provide you with grilling skills to keep foodborne illness far from your fall tailgating get-togethers.
Steers graze on sorghum-sudangrass hybrid forage at the UGA Eatonton Beef Research Unit as part of a 2014 study on grass-finished beef forages. CAES News
Grazing School 2017 08/17/17 Dennis Hancock
A two-day Advanced Grazing School, hosted by University of Georgia Cooperative Extension specialists Sept. 19-20, will provide a deeper understanding of grazing systems to those in attendance. 
Lucy Ray, UGA Extension coordinator for Morgan County, has been urging Morgan County dairy farmer Everett Williams to apply for the Georgia Farmer of the Year Award for years. In 2017, he applied, and he won. Williams will represent Georgia at the Sunbelt Ag Expo in Moultrie, Georgia, in October, when the Swisher Sweets/Sunbelt Expo Southeastern Farmer of the Year award is presented. CAES News
Farmer of the Year 2017 03/24/17 Merritt Melancon
For 39 years, Morgan County, Georgia, dairy farmer Everett Williams has helped chart a new path for the state’s dairy farmers.
Lizzy Isgar meets a cow while on the spring break ag tour at the UGA Tifton Campus. CAES News
Spring Break Ag Tour 03/10/17 Clint Thompson, Julia Rodriguez
Agriculture is Georgia’s top industry, and students from the University of Georgia College of Agricultural and Environmental Sciences are learning about the diversity of agriculture during a weeklong tour across the state.