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Browse Food Science and Technology Stories - Page 25

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Dan MacLean demonstrates the easiest way to pick a pomegranate - with a pocketknife. CAES News
Georgia farmers getting taste for pomegranates 10/28/10 Stephanie Schupska
In southeast Georgia, an area of the state known for its blueberries, Brantley Morris of Morris Nursery in Alma, Ga., gets calls at least once a week from farmers who want to grow pomegranate trees.
Yao-wen Huang, right, speaks after receiving the D.W. Brooks Award for Excellence in Global Programs. Huang is a food science and technology professor at UGA. CAES News
D.W. Brooks 2010 10/07/10 Stephanie Schupska
Five University of Georgia College of Agricultural and Environmental Sciences faculty members were awarded the highest honor the college bestows on Tuesday, Oct. 5 in Athens, Ga., at the annual D.W. Brooks Lecture and Faculty Awards for Excellence.
Students register for 2009 UGA Tifton Southwest District Recruitment Event at the UGA Tifton Campus Conference Center. CAES News
Student recruitment 09/09/10 Jessica Michelle Green
University of Georgia College of Agricultural and Environmental Sciences’ students train for careers in food, plant or animal industries, and they get to work directly with the world-renowned scientists who teach them.
CAES News
Sweet Potato Puff 08/05/10 April Reese Sorrow
An edible class project earned six University of Georgia students national recognition and a little dough.
UGA food scientist Jennifer Cannon conducts research at the Center for Food Safety in Griffin, Ga. CAES News
Hand sanitizer 07/29/10 Sharon Dowdy
A hand sanitizer created by University of Georgia scientists could soon help vacationers on cruise ships spend more time having fun on the lido deck and less time leaning over the side suffering from nasty stomach bugs.
The winning University of Georgia team stand with professor Rob Shewfelt, far left, and assistant professor Ron Pegg. They are, left to right, Amudhan Ponrajan, Winnie Lim, George Cavender, Jessica Highsmith and Kathryn Acosta. CAES News
National winners 07/29/10 Stephanie Schupska
The University of Georgia can add a new national title to its academic lineup. At a university often known for its sports, it was food science students who brought home top honors on July 19 at the annual international Institute of Food Technologists conference held in Chicago.
Living Well logo to accompany FACS column series. CAES News
Vegetable canning 06/24/10 Elizabeth L. Andress
Many people are returning to home canning or starting for the first time. And many are making what could be a deadly mistake. Canning green beans or other vegetables in boiling water instead of under pressure with a properly researched procedure can cost lives.
CAES News
Woodruff Lecture 04/01/10
Food science and food safety have become hot topics in recent years. David Lineback, a food scientist and carbohydrate chemist at the University of Maryland, will speak on both at the annual J.G. Woodruff Lecture on April 8 in Athens.
Grill Honey, made by Savannah Bee Company, was named Grand Champion at the 2010 Flavor of Georgia Food Product Contest. Diana Smirl accepts the award on behalf of Savannah Bee Company from Gov. Sonny Perdue and culinary experts Jamie Deen (left) and Bobby Deen. CAES News
Flavor Winners 03/16/10 April Reese Sorrow
As a young boy, Ted Dennard learned the art of beekeeping. Today, he uses his passion for honey to earn a living. He’s the founder of Savannah Bee Company, which sells pure, raw honey and honey products. His Grill Honey took top prize in the annual Flavor of Georgia Food Product Contest Tuesday in Atlanta.
UGA Center for Food Safety director Mike Doyle speaks with a reporter after the annual Ag Forecast breakfast in Macon, Ga., on Jan. 29, 2010. CAES News
Food safety legislation 02/04/10 Stephanie Schupska
Outrage from recent food safety incidents – which range from E. coli in spinach to salmonella in peanut paste and jalapeño and serrano peppers – has driven state and national leaders to take action, making the coming year one for some major food policy changes, said Mike Doyle, director of the University of Georgia Center for Food Safety in Griffin, Ga.