University of Georgia
UGA College of Agricultural & Environmental Sciences Department of Poultry Science
Menu
Close
Search

Browse Food Science and Technology Stories - Page 8

261 results found for Food Science and Technology
Browse Stories By Category
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
The Food Product Innovation and Commercialization Center, known as FoodPIC, at the University of Georgia campus in Griffin is a one-stop shop for food businesses looking to launch a product. Scientists here also look for ways to turn raw foods from Georgia into value-added products. Pictured are Kevin Mis Solval, assistant professor in the Food Science and Technology Department, and FoodPIC program manager Lauren Hatcher. (Photo: Ligaya Figueras/AJC) CAES News
FoodPIC Value-Adds 08/18/21 Ligaya Figueras
As farmers across the state swelter in the summer heat tending crops and livestock, food scientists inside a state-of-the-art 14,500-square-foot facility on the University of Georgia campus in Griffin are laboring over a different side of the agricultural equation: How can we get the biggest bang for the buck from Georgia’s food commodities?
CAES senior Trent Sutton says he has gained a new appreciation for all the work that goes into a finished bottle of wine.  CAES News
Vineyard Internships 07/28/21 Caroline Hinton
When students begin seeking internships, they look forward to gaining firsthand experience in their chosen fields and seek opportunities that will help further their education and develop future job skills. Some may get stuck making coffee, sorting files or answering phones, but for three University of Georgia interns, the summer internship experience has been much more engaging.
Taija Stoner-Harris (left), a master's degree student in the Department of Food Science and Technology, helps principal investigator and doctoral candidate Linda Araghi process cantaloupes for a study finding new product uses for Georgia Grown cantaloupe. CAES News
A Juicy Solution 07/21/21 Courtney Cameron
Summer in Georgia yields a bounty of fresh fruit and vegetables. In fact, Georgia is one of the top producers of cantaloupe in the U.S., and Georgia-grown watermelons and cantaloupes are the stars of summer grocery stores and farmers markets.
Manpreet Singh has been named head of the Department of Food Science and Technology in the UGA College of Agricultural and Environmental Sciences after serving as interim department head since September. CAES News
FST Head 06/15/21 Claire S. Kinnard
Manpreet Singh has been named head of the Department of Food Science and Technology (FST) in the University of Georgia College of Agricultural and Environmental Sciences after serving as Interim Department Head since September.
Fanbin Kong, professor of food engineering at UGA’s Department of Food Science and Technology, works to build artificial gastrointestinal systems and study the digestion of food and nonfood materials. (Photo by Dorothy Kozlowski/UGA) CAES News
Researching Digestion 04/26/21 Austin Clark
Food engineering professor Fanbin Kong has dedicated his life to studying how our bodies process the food we eat. Through his current research, Kong is gaining insights into how some nonfood materials may assist in weight loss.
FABricate is an entrepreneurial pitch contest hosted by the UGA College of Agricultural and Environmental Sciences. Proposals are due Feb. 20 for the 2021 contest. CAES News
FABricate 2021 02/10/21 Josh Paine
It’s not too late for University of Georgia students to turn their novel ideas into a chance at a grand prize of $10,000.
A net full of jellyfish is emptied onto the ship as fishermen begin to process the haul. (Photo by Bryan Fluech) CAES News
Jellyfish Product Development 02/05/21 Sean Montgomery
The University of Georgia Department of Food Science and Technology’s Kevin Mis Solval and his team of researchers have secured a nearly half-million dollar grant from the U.S. Department of Agriculture National Institute of Food and Agriculture to aid in creating safe food ingredients from cannonball jellyfish.
The UGA College of Agricultural and Environmental Sciences will hold a virtual convocation ceremony at noon on Friday, Dec. 18, to celebrate new graduates. CAES News
Fall 2020 Convocation 12/03/20 Josh Paine
The University of Georgia College of Agricultural and Environmental Sciences will hold a virtual convocation ceremony at noon on Friday, Dec. 18, to celebrate new graduates.
A new study by UGA researchers on postharvest storage quality of pecans might help Georgia’s pecan producers in marketing to new consumers. Consumers, both domestically and internationally, are recognizing pecans for their health benefits, which include vitamins, minerals and essential fatty acids. CAES News
Pecan Quality 11/24/20 Allison R. Byrd
The international popularity of pecans is trending upward, but more reliable measures for guaranteeing quality during storage are needed to meet demand in Georgia, the top state for pecan production.
Senegal relies on importing dairy products to meet the country’s needs, but there is significant potential to enhance economic development in rural areas by supporting small dairy producers, who are predominantly women. CAES News
Dairy Food Safety 11/17/20
The University of Georgia has received a $700,000 grant from the Feed the Future Innovation Lab for Food Safety to help improve food safety in the rapidly growing dairy industry in Senegal.