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Browse Food Science and Technology Stories - Page 14

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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.
A graduate student from the second cohort of UGA's Sustainable Food System Initiative fellowship program presents his research at a year-end symposium in April. CAES News
Sustainable Food Systems 11/16/16 Merritt Melancon
The University of Georgia Sustainable Food Systems Initiative has awarded three interdisciplinary teams of faculty with the initiative’s third round of Sustainable Food Systems Fellowships.
University of Georgia College of Agricultural and Environmental Sciences master's degree student Esther Akoto works with composting barrels as part of her research into whether composting kills the aflatoxin-producing molds in peanut field waste. CAES News
Committed to Compost 10/27/16 Allison Floyd
Ghana native Esther Yeboah Akoto, who is currently pursuing her master’s degree in food science and technology at the University of Georgia, is working to help farmers diminish aflatoxin contamination in their soil by composting field waste.
A concession stand at the Kiwanis Club Fairgrounds in Griffin, Ga. CAES News
Safe Concession Food 10/11/16 Keishon Thomas
Concession stands are great fundraisers. But the safety and well-being of the diners, as well as the organization’s reputation, lies in the hands of the servers.
The University of Georgia College of Agricultural and Environmental Sciences is challenging its students — and students across the university — to become entrepreneurial groundbreakers through FABricate, a contest of student ideas to help feed the world. CAES News
FABricate Challenge 08/18/16 Merritt Melancon
From the development of the iron plow to the noble impulse to turn peanuts into a delicious sandwich spread, groundbreaking visionaries have repeatedly reshaped the way the world eats.