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Browse Food Science and Technology Stories - Page 17

253 results found for Food Science and Technology
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Left to Right: UGA College of Agricultural and Environmental Science Dean J. Scott Angle, PMIL Director Dave Hoisington, Food for Kids Ag Research Specialist Will Sheard, Meds and Food for Kids agronomist Jean Phillipe Dorzin and UGA peanut pathologist Bob Kemerait. CAES News
Haiti Visit 06/24/15 Merritt Melancon, Christy Fricks
While the University of Georgia is known as a hub for peanut research, sometimes the most impactful research is conducted on the farms and in the countries that will be most affected by the work.
Mike Doyle, director of UGA Center for Food Safety, holds a bowl of spinach. CAES News
Food Safety 05/21/15 Cheri Abraham
Clinicians at hospitals and doctors' offices play a key role in ensuring consumers are aware of the threats of foodborne illness, says University of Georgia food safety expert Michael Doyle.
CAES News
Faculty Travel Grants 05/18/15 Merritt Melancon
In an effort to increase international collaboration on research and outreach projects, the Office of Global Programs at the University of Georgia College of Agricultural and Environmental Sciences has awarded its 2015 international travel grants for college faculty.
University of Georgia scientist "Sean-u" Deng (standing) and College of Agricultural and Environmental Sciences food science graduate student Shaokang Zhang have developed SeqSero, a bioinformatics tool that identifies serotypes, or individual, distinct strains, of salmonella using whole genome sequencing (WGS). The website is used by public health officials and scientists across the globe. CAES News
Salmonella Database 04/23/15 Sharon Dowdy
University of Georgia food microbiologists have created a cloud-based software tool that can quickly classify strains of salmonella, one of the most prevalent foodborne pathogens in the world.
Kirk Kealey, the new director of the University of Georgia' Food PIC Center, has launched more than 200 products, most of them beverages like a Mountain Dew for Russia, an apple soft drink for China and a mango juice drink now sold in Lebanon. Through these experiences he learned the numerous steps necessary to create a product consumers will accept. CAES News
Food PIC Director 04/16/15 Sharon Dowdy
Kirk Kealey spent the last 30 years helping develop and launch products like Mountain Dew, Tropicana juices and Dove Chocolate. Now, as director of the University of Georgia’s Food Product Innovation and Commercialization (PIC) Center, he’ll do the same for small and large food businesses in Georgia and across the Southeast.
Mark Harrison - professor and graduate coordinator - University of Georgia College of Agricultural and Environmental Sciences CAES News
Meigs Professor 03/06/15 Sharon Dowdy
University of Georgia food science professor Mark Harrison was among four UGA faculty recently named Josiah Meigs Distinguished Teaching Professors.
By taking kids to the grocery store and encouraging them to help in meal planning, shopping and food preparation, they can learn positive eating habits and become empowered to try new foods and make smarter food choices. CAES News
Health Food Marketing 02/26/15 Josie A Krogh
Terms like “gluten-free,” “natural,” “organic” and “locally grown” are popping up all over the grocery store and in the food media. It may seem like Americans are eating healthier than ever before.
CAES News
Borlaug Fellows 01/02/15 Christy Fricks
As part of the Norman E. Borlaug International Agricultural Science and Technology Fellowship Program, two visiting researchers are working to ensure the safety the peanut crop in Africa with the help of the University of Georgia College of Agricultural and Environmental Sciences.
A platter of dark and white meat turkey. CAES News
Thanksgiving Leftovers 11/20/14 Merritt Melancon
For many families, the prospect of turkey sandwiches and turkey soup after Thanksgiving is almost as exciting as the big meal itself.
CAES News
Holiday Food Allergies 11/20/14 Merritt Melancon
Almost 50 million Americans live with a food allergy, so there’s a good chance that a large Thanksgiving guest list might mean that you’re cooking for someone with dietary restrictions.