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Browse Food Science and Technology Stories - Page 23

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The 2011 D.W. Brooks Faculty Awards for Excellence were awarded to: (L-R) William Vencill, Teaching; Yen-Con Hung, Research; Casey Ritz, Extension; and Ronnie Barentine, Public Service Extension. CAES News
D.W. Brooks Awards 10/05/11 Sharon Dowdy
Four University of Georgia College of Agricultural and Environmental Sciences faculty members were awarded the college’s highest honor Oct. 4 in Athens, Ga., at the annual D.W. Brooks Lecture and Faculty Awards for Excellence.
The only way to properly remove and kill bacteria from raw poultry meat is to thoroughly cook the poultry to a minimum of 165 degrees Fahrenheit. A USDA report now shows that even if consumers don't wash raw poultry, the food safety risk is still present due to other common habits. CAES News
Food Safety 08/04/11 April Reese Sorrow
Recent salmonella outbreaks linked to ground turkey and papayas thrust national attention on food safety. And while these foods currently hold the spotlight, consumers should take care in how they prepare and serve food at home – or they could make people sick with what they cook, says a University of Georgia food expert.
UGA food scientist Jennifer Cannon conducts research at the Center for Food Safety in Griffin, Ga. CAES News
Controlling noroviruses 08/04/11 Sharon Dowdy
Most people have heard of food pathogens like E. coli and salmonella, but the majority of food disease cases are caused by human noroviruses, not food pathogens. Many of these cases are the result of poor hand hygiene practices during food service, said University of Georgia food scientist Jennifer Cannon.
Supermarket beef case at Buford Farmers Market CAES News
Safer beef products 07/07/11 Sharon Dowdy
University of Georgia scientists were awarded a five-year $4.9 million grant from the U.S. Department of Agriculture to study ways to kill foodborne pathogens on beef before it arrives on supermarket shelves and in restaurant kitchens.
Judges sample products at the 2011 Flavor of Georgia Food Product Contest. CAES News
2011 Flavor of Georgia 03/24/11 April Reese Sorrow
Jam of Love is more than a business name for Emily Myers and Gina Bodell of Dunwoody: It’s a philosophy. Each batch of their traditional, all-natural jams are made in small batches and poured into jars by hand.
Most Georgia farmers plant more than one crop during a season, usually managing a combination of peanuts, cotton, corn or soybeans. Across the board, they are looking at record or record-tying yields in 2009. CAES News
Bioactive food in a shell 03/24/11 Sharon Dowdy
Eating peanuts with their skins on is not only less messy, it’s much healthier for you, too, according to a University of Georgia food scientist.
Roosters in a laboratory on the University of Georgia campus in Athens, Ga. CAES News
Organic poultry feed contained no salmonella 02/16/11 Sharon Dowdy
Salmonella appears on organic poultry farms less often than conventional poultry farms, according to a recent University of Georgia study.
Alfalfa sprouts grow in trays at Jonathan Sprouts Inc. in New England. CAES News
Patent pending on sprout sanitizer 02/02/11 Sharon Dowdy
Fresh alfalfa sprouts adorn many restaurant salad bars, and are considered by many a healthy fresh vegetable. But, they are one of the main foods linked to foodborne illness in the U.S. University of Georgia scientists have developed a method to make sprouts safer to eat by treating the seeds used to grow them.
Drs. Clifton Baile and Michael Doyle are now AAAS Fellows CAES News
Scientists recognized with association's highest honor 01/13/11 Sharon Dowdy
Two University of Georgia College of Agricultural and Environmental Sciences faculty members have been named Fellows of the American Association for the Advancement of Science.
Flavor of Georgia logo CAES News
Flavor of Georgia 12/30/10 April Reese Sorrow
On March 22, the University of Georgia Center for Agribusiness and Economic Development will reveal the winners of the 2011 Flavor of Georgia contest. Winners will be announced during Georgia Ag Day.