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Browse Food Science and Technology Stories - Page 14

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Henk den Bakker is a food scientist with the University of Georgia Center for Food Safety, located on the UGA Griffin Campus. He received his master's degree in systematic biology, with a specialty in mycology and botany, from Leiden University in the Netherlands. His doctorate degree in mycology is from the National Herbarium of the Netherlands at Leiden University. He is a member of the American Society for Microbiology and the Genetics Society of America. CAES News
Food Safety Bioinformatics 07/19/17 Sharon Dowdy
Food safety research usually involves analyzing live populations of foodborne pathogens like Salmonella, Listeria and E. coli, but University of Georgia food scientist Henk den Bakker fights pathogens by developing computer software. 
UGA alumnus Hiram Larew, back, celebrates with UGA food science graduate student Maria Moore and Director for Office of Global Programs Amrit Bart at the 2017 Association for International Agriculture and Rural Development Conference. CAES News
Agricultural Development 06/23/17 Denise Horton
When Maria Moore learned that scholarships were available to attend the Future Leaders Forum sponsored by the Association for International Agriculture and Rural Development (AIARD), she immediately applied.
Daniel Mwalwayo, a visiting scientist from Malawi, works with Ruth Wangia in a University of Georgia environmental health lab. Mwalwayo is researching on UGA's Athens and Griffin campuses for 12 weeks on a Borlaug Fellowship, which is funded by the USDA and administered by the UGA CAES Office of Global Programs. (Photo by Allison Floyd.) CAES News
Borlaug Fellowship 05/15/17 Allison Floyd
Daniel Mwalwayo has spent most of his professional career working to ensure a safe food supply in his home country of Malawi.
Chatham County 4-H Club members, from left, Sonté Davis, Faythe Robinson, Ashley Johnson, Anna Morris and Amari McDonald pose with the display for their award-winning GAP2 concept for locally sourced baked goods. CAES News
New Food Trends 05/15/17 Merritt Melancon
Vegan marshmallows, dairy-free cheese crackers and locally sourced baked treats — the highlights of Georgia 4-H’s 2017 Food Product Development Contest read like a list of top food trends of 2017. Inspired by the dietary needs and interests of their friends and neighbors, three teams of Georgia 4-H’ers met at the University of Georgia Department of Food Science and Technology in Athens, Georgia, last week to showcase their newly developed food products.
Xiangyu Deng, an assistant professor of food microbiology with the Center for Food Safety (CFS) on the UGA Griffin campus. CAES News
Deng Honored 05/11/17 Sharon Dowdy
University of Georgia food microbiologist Xiangyu Deng’s work in the emerging field of bioinformatics led to his selection as a Creative Research Medal winner for 2017.
University leadership and state and local officials gathered Monday, Jan. 31, 2017, to officially cut the ribbon signifying the opening of the Food Product Innovation and Commercialization building on the University of Georgia campus in Griffin, Georgia. CAES News
Food PIC 02/01/17 Sharon Dowdy
University of Georgia scientists are now better equipped to help businesses launch new food products with the opening of the Food Technology Center, locally known as the FoodPIC building, on the UGA Griffin campus.
A team of food industry experts and grocery buyers selected 33 products to compete in the final round of the University of Georgia's 2019 Flavor of Georgia Food Product Contest. CAES News
Flavor of Georgia Deadline 02/01/17 Merritt Melancon
The competition for the University of Georgia’s 2017 Flavor of Georgia Food Product Contest is coming together, but it’s not too late to enter.
University of Georgia Extension specialists say rinse fruits and vegetables well in running water that is safe for drinking before using them. Fruits and vegetables with firm skins or hard rinds can be washed by scrubbing with a clean vegetable brush under running water. CAES News
Healthy Resolutions 01/03/17 Ali Berg
The calendar has rolled over, so what better time than the present to start setting some new nutrition goals for 2017?
Chef Steve Ingersoll, an instructor at the College of Coastal Georgia, demonstrates one of his favorite curry recipes during a visit to the University of Georgia Department of Food Science and Technology to promote the college's new "Intensive Culinary Experience" May term. CAES News
Culinary May term 12/11/16 Merritt Melancon
University of Georgia College of Agricultural and Environmental Sciences students know a lot about the science of food and how it’s grown, but often less about the art of cuisine.
Carla Reed and Danny Morris stuff quail sausage links in a food science laboratory on the University of Georgia campus in Athens, Georgia. CAES News
Quail Sausage 11/30/16 Sharon Dowdy
Sausage is traditionally made from pork, but a University of Georgia research team recently developed a breakfast link-style sausage made from lean quail meat.