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Browse Food Stories - Page 4

214 results found for Food
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Robin Buell, GRA Eminent Scholar Chair in Crop Genomics, works in a plant growth chamber. Buell received nearly $800,000 in funding to study the genome of tepary bean in an effort to address climate-related difficulties faces in production of common bean. CAES News
Bean Genes 08/08/22 Maria M. Lameiras
The common bean — which includes many varieties of dry beans, from navy and black beans to red, pinto and green beans — are an important nutritional source for many world populations. However, rapidly changing climate conditions are making them increasingly difficult to grow in many locations due to high temperatures and susceptibility to diseases and pests.
FoodPIC director Jim Gratzek CAES News
New FoodPIC director 06/23/22 Jordan Powers
Food technology entrepreneur James Gratzek will serve as the next director of the Food Product Innovation and Commercialization Center on the University of Georgia Griffin campus, according to the Department of Food Science and Technology at the College of Agricultural and Environmental Sciences.
Diez web CAES News
Center for Food Safety 06/07/22 Jennifer L Reynolds, Claire Sanders Kinnard
Foodborne illnesses affect more than 600 million people each year worldwide. In 2018, the U.N. General Assembly established June 7 as World Food Safety Day to bring awareness of foodborne risks and “to celebrate the myriad benefits of safe food.”
Foodborne botulism can be prevented with proper canning techniques and equipment that prevent contamination, according to UGA Extension food safety specialist Carla Schwan. CAES News
Canning Precautions 05/27/22 Cal Powell
As home canning season approaches, a University of Georgia food safety expert stressed the need for proper precautions to avoid foodborne illness. A recent death in Washington state was attributed to botulism, a toxin that is a byproduct of the heat-resistant spores of a bacterium called Clostridium botulinum that likely originated from a home-canned food.
Indian NA Group Photo (1) CAES News
International Association for Food Protection 05/02/22 Jennifer L Reynolds
Researchers from the University of Georgia’s Center for Food Safety and Department of Food Science and Technology are expanding their global networks to increase the safety of the global food supply in the U.S. and abroad. 
Choosing eggs in the supermarket can get complicated once you decide what size you want. CAES News
Decoding Your Eggs 04/25/22 Maria M. Lameiras
Take a gander at the egg case at your local grocery and you are likely to find a variety of labels that go far beyond medium, large, extra-large or jumbo.
Hart Dairy FoG grand prize (2) CAES News
2022 Flavor of Georgia Winners 04/22/22 Jordan Powers
Hart Dairy won the grand prize at the 2022 Flavor of Georgia food contest for their Pasture Raised & Grass Fed 365 Days Per Year Chocolate Whole Milk. Hart Dairy is an ethically driven dairy company based in Waynesboro, Georgia, led by Tim Connell and Richard Watson. Their cows are pasture raised, never confined and grass fed 365 days a year.
PoultryScienceResearch chicks CAES News
Precision Poultry 04/15/22 Jordan Powers
The University of Georgia College of Agricultural and Environmental Sciences will host the second annual Georgia Precision Poultry Farming Conference via Zoom May 3. The $40 registration fee is waived for students, but registration — open until May 1 — is required for all participants.
While specialty beef that is grass-fed, pasture-raised or organic also commands higher prices, Fluharty explained that marketing is key to success. CAES News
Prime Choice 03/11/22 Maria M. Lameiras
Rising prices may induce consumer ire, but some meat-eaters are willing to fork over the cash for high-quality beef. Rising food costs continue to attract negative attention from consumers around the country due to supply chain issues and inflation, but consumer demand for top-quality beef is on pace with a greater supply of higher-quality meat being produced by the beef industry.