Browse Handling and Preparing Stories - Page 4

In Cobb County, Georgia, Terri Carter’s job with University of Georgia Cooperative Extension is to educate residents on proper nutrition. As a self-declared “proud woman of the South,” Carter, a UGA Extension Family and Consumer Sciences county program assistant, has found a unique way to teach nutrition and a history lesson at the same time. Carter’s love of the South and her heritage led her to develop the “Food History of the South” program.

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.

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.

For many families, the prospect of turkey sandwiches and turkey soup after Thanksgiving is almost as exciting as the big meal itself.

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.

As tropical storms and hurricanes pound the U.S. East Coast, homeowners listen closely to local weather broadcasts. Whether or not a record-breaking storm affects you, University of Georgia experts say that having an emergency food supply on hand is always a good idea.

If you are thinking about following in your grandmother’s footsteps to preserve food this summer, start preparing now by gathering your equipment and supplies. The proper tools should be kept in good condition to ensure safe, high quality, home-canned food.

If winter weather is keeping your family indoors, use the time to make and enjoy homemade fruit roll-ups. Using a food dehydrator and directions from University of Georgia Cooperative Extension, you can make some simple fruit roll-up snacks that are lower in sugar than those that are commercially produced.

In a recent study funded by the U.S. Food and Drug Administration, University of Georgia researchers found that produce containing bacteria are likely to contaminate other produce items through the continued use of knives or graters — the bacteria latches onto the utensils commonly found in consumers’ homes and spreads to the next item.

Potential new food product developers from across the state learned the process of creating, packaging and launching a new food product at the University of Georgia’s New Food Business Workshop, held Oct. 6-7 on the university’s Griffin Campus.