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Browse Food Science and Technology Stories - Page 2

261 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
irrigated peanut field south georgia CAES News
Future of Food 05/29/24 Lillian Sosbee
With a climbing global population that continues to grow since surpassing 8 billion in 2022, steadily rising food prices, changing consumer preferences and growing interest in more sustainable production methods, the challenges to the world’s food systems continue to intensify. World-renowned food processing and engineering faculty in the University of Georgia Department of Food Science and Technology are training and inspiring the next generation of food scientists to blaze trails in their research and answer the questions the future of food will bring. 
blueberries CAES News
Value-Add 05/21/24 Lillian Sosbee
The University of Georgia is launching the Value-Addition Institute for Business Expansion, or VIBE, a new center for rural food business assistance and resources headed by professors from the Department of Food Science and Technology in the College of Agricultural and Environmental Sciences and the Department of Nutritional Sciences in the College of Family and Consumer Sciences. VIBE is funded by a $1.5 million grant from the United States Department of Agriculture’s Agriculture Innovation Center.
During the final session of the 2024 Rural Engagement Workshop cohort members had time to interact with some of the animals at the UGA Livestock Instructional Arena. (Photo by Baker Owens) CAES News
Rural Engagement 05/13/24 Roy Parry
The interdisciplinary Rural Engagement Workshop for Academic Faculty, launched by Senior Vice President for Academic Affairs and Provost S. Jack Hu and Vice President for Public Service and Outreach Jennifer Frum, brings together academic faculty and public service faculty. This partnership expands the impact of UGA’s research and ties it to practical applications in rural communities across Georgia.
(L to R) New Creation Soda Works Founder and CEO Paul Kooistra, Head Brewer Alex Harding, CAES Dean and Director Nick Place. (Photo by Dennis McDaniel) CAES News
2024 Flavor of Georgia Winners 04/05/24 Jordan Powers
New Creation Soda Works won the grand prize at the 2024 Flavor of Georgia food contest for their product, PECHES Georgia Peach Soda. A family-owned company based in Bishop, Georgia, New Creation Soda Works started selling their soda syrups at a local farmer’s market in 2015. Today, their product line — comprised of sodas with flavors including strawberry habanero, butter pecan cream soda and the old-time root beer that inspired the company — sells in more than 700 locations nationwide.
CAES virologist Malak Esseili has found that certain teas inactivate SARS-CoV-2 in saliva — in some cases by up to 99.9%. This matters because the virus infects and replicates inside the oral cavity, passing through the oropharynx before reaching the lungs. CAES News
COVID Tea 03/27/24 Jennifer L Reynolds
New research from the University of Georgia suggests that something as simple as a cup of tea can help in the fight against COVID-19. Tea has been renowned globally for its many health benefits, and Malak Esseili, a virologist with the University of Georgia Center for Food Safety in the College of Agricultural and Environmental Sciences, wanted to know if it may also affect SARS-CoV-2.
Samples at the 2022 Flavor of Georgia food product contest CAES News
Flavor of Georgia 03/20/24 Lillian Sosbee
Working their way through 139 hopeful food products organized in colorful rows, a panel of judges selected 36 finalists for the 2024 Flavor of Georgia food product contest to be held in Athens on April 4. The first round of the annual competition was held at Gourmet Foods International in Decatur and organized by the University of Georgia’s College of Agricultural and Environmental Sciences. The popular contest features market-ready products from small businesses across the state of Georgia.
Abhinav Mishra and colleagues in UGA's Department of Food Science and Technology will use risk assessment models to identify which environmental and farm practice factors contribute to the food safety risk of fresh, organic food. CAES News
Organic Food Safety 02/14/24 Maria M. Lameiras
University of Georgia researchers in the College of Agricultural and Environmental Sciences are part of a $3.5 million grant designed to assist organic producers in meeting both National Organic Program standards and food safety requirements. UGA food scientists will survey farms in the Southeast to determine the risk of contamination in organic crops by different environmental pathogens.
FoodPICdirectorJimGratzek CAES News
FoodPIC Helps Startups 02/12/24 Emily Cabrera
Jim Gratzek, director of the University of Georgia’s Food Product Innovation and Commercialization Center, earned his doctorate in food process engineering from UGA’s Department of Food Science and Technology. He returned to the College of Agricultural and Environmental Sciences in 2022 after nearly 30 years in the commercial food industry, bringing a new perspective. In his experience, the biggest hurdle for new food entrepreneurs who don’t yet have sufficient working capital or manufacturing facilities is moving a product from concept to consumer.
cold brew coffee CAES News
Cold Brew Coffee 02/05/24 Lillian Sosbee
Cold brew coffee’s smooth taste, rich flavor and low acidity have made this trendy drink a global favorite no matter the weather. New research from the University of Georgia funded by the UGA Center for Food Safety looks into the possibility of cold brew coffee to pose a food safety hazard when it is contaminated with foodborne pathogens.
UGA Chapel (Photo by Dorothy Kozlowski/UGA) CAES News
Signature Lecture Series 01/30/24 Mike Wooten
Internationally renowned scientists, preeminent philosophers and poets and influential leaders in government, higher education and several other fields will visit the University of Georgia this semester as part of the Signature Lecture Series. Speakers include two Nobel Prize-winning scientists, the director of the Federal Bureau of Investigation and an acclaimed poet and Pulitzer Prize finalist.