University of Georgia
UGA College of Agricultural & Environmental Sciences Feed the Future Feed the Future Innovation Lab for Peanut
Menu
Close
Search

Browse Food Science and Technology Stories - Page 3

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
Students walk from Conner Hall on Cedar Street in 1956. (Photo courtesy of Hargrett Rare Book and Manuscript Library/University of Georgia Libraries) CAES News
Science and Ag Hill 01/02/24 Maria M. Lameiras
The face of Ag Hill is changing, with millions of dollars in capital improvements and new facilities in the works, and both the University of Georgia and the College of Agricultural and Environmental Sciences are committed to supporting the mission and the tradition the hill represents. Now known as Science and Ag Hill to recognize the location as a hub for a variety of related disciplines on South Campus — including agricultural, poultry and food sciences as well as chemistry, biology, physics, statistics, geography and geology — the area holds both academic and historic significance.
DSCF0008 (1) CAES News
Blue Light Study 10/31/23 Jennifer L Reynolds
Consider your favorite breakfast cereal, granola bar or other similar food, then imagine the production facility where it is made. If you picture large machines, conveyor belts and lots of moving parts, you get the gist of the environment. Keeping all these moving parts clean is of utmost concern to manufacturers, who spend considerable time and investment on food safety, making sure their production lines are free from harmful pathogens that may make consumers sick.
UGA food science alumnus opens Athens’ first distillery CAES News
Oak House Distillery 10/23/23 Lillian Sosbee
Brewery and beer aficionados have a robust selection of venues to choose from when visiting Athens, Georgia. Anyone over 21 can choose any craft beer brewery in town or try out all six on the Athens Beer Trail. But what about those who want the atmosphere and experience of a brewery without the beer?
Super market hero Jim Gratzek CAES News
Super Market Heroes 10/16/23 Maria M. Lameiras
Established in 2017, the University of Georgia Food Product Innovation and Commercialization Center helps companies develop new food products and market those products through a robust network of experts both at the university and within the industry in food technology, engineering, food product development, sensory analysis, storage and shelf-life evaluation, consumer testing and marketing.
Each year, hundreds of international researchers — from master’s degree students to academic faculty — apply to come to the University of Georgia to work in a wide range of academic fields. CAES News
Research with Reach 09/28/23 Maria M. Lameiras
Each year, hundreds of international researchers — from master’s degree students to academic faculty — apply to come to the University of Georgia to work in a wide range of academic fields. In the College of Agricultural and Environmental Sciences, dozens of international research scholars work with faculty on important research that furthers the CAES mission while benefiting visiting scholars.
A group of business-minded craft brewers attended a three-day brewing workshop in August that incorporated visits to local Athens breweries, including South Main Brewing, led by University of Georgia Cooperative Extension Food Science and Technology (EFST) process specialist Kaitlyn Casulli (center front in red shirt). CAES News
Brewery Business 09/20/23 Lillian Sosbee
A new workshop brewed up by University of Georgia Cooperative Extension food science and technology process specialist Kaitlyn Casulli opened the tap on insider knowledge for craft brewers seeking to start a business. Casulli, an assistant professor in the College of Agricultural and Environmental Sciences Department of Food Science and Technology, is a craft beer aficionado with a mind for business.
“Currently, the goal is to set the foundation for innovative jellyfish research in the United States,” said UGA food science and technology doctoral candidate Peter Chiarelli. CAES News
Cannonball Fellowship 08/30/23 Lillian Sosbee
Peter G. Chiarelli has been awarded an Agriculture and Food Research Initiative predoctoral fellowship from the United States Department of Agriculture National Institute of Food and Agriculture for his research on Georgia-caught cannonball jellyfish. Chiarelli is spearheading efforts to create a domestic market for collagen peptide powders derived from cannonball jellyfish.
UGA virologist Malak Esseili (left) and graduate student Julianna Morris studied methods of inactivating SARS-CoV-2 on contaminated surfaces. CAES News
Testing Sanitizers 08/29/23 Jennifer L Reynolds
When the coronavirus pandemic first began in 2020, there was much that officials did not know about the virus and how to combat it. One area of concern was how to disinfect surfaces that were contaminated with SARS-CoV-2. Institutions such as schools and daycares especially needed to know how to clean high-touch surfaces to reduce the risk of infection.
UGA Center for Food Safety doctoral student Zhihan Xian theorized that testing the microbiome of foods could be a means of determining their source of origin. The results demonstrated that the food microbiome contains origin-specific information, giving the method potential as a useful tool in stopping origin fraud practices. (Photo by Jennifer Reynolds) CAES News
Testing for Life 07/25/23 Jennifer L Reynolds
Zhihan Xian’s innovative research into new methods of food origin tracing has been named this year’s winner of the Testing for Life Student Award by AOAC International, a nonprofit association that seeks to set standards of analysis to help ensure food safety globally. Xian, a doctoral student in food science at the University of Georgia’s College of Agricultural and Environmental Sciences, is on the leading edge of research of food origin authentication.
An average of 31 million pounds of chicken produced every day throughout the state. At the University of Georgia’s College of Agricultural and Environmental Sciences, experts have helped developed biomapping technology for processing facilities that is making the food supply safer. CAES News
Poultry Safety 07/05/23 Maria M. Lameiras
Poultry, specifically broiler production, is Georgia’s top livestock agricultural commodity, with an average of 31 million pounds of chicken produced every day throughout the state. At the University of Georgia’s College of Agricultural and Environmental Sciences, experts have helped developed biomapping technology for processing facilities that is making the food supply safer.