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Browse Food Science and Technology Stories - Page 19

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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
Georgia Commissioner of Agriculture Gary Black examines a pumpkin field at Jaemor Farms with farm manager Drew Echols, Rep. Terry England, UGA President Jere Morehead, CAES Dean J. Scott Angle and other officials during the UGA President's Third Annual Farm Tour. CAES News
UGA President's Farm Tour 09/03/15 Merritt Melancon
From vineyards and vegetable patches to state-of-the-art food processing and food safety operations, agriculture in northeast Georgia is made up of a large and diverse set of enterprises.
A native of Ghana, Maxwell Lamptey is visiting the University of Georgia in the hopes of learning new methods of fighting aflatoxin—a carcinogen produced by soil fungus that can grow on peanuts. Lamprey is working alongside UGA food scientist Jinru Chen on the university's campus in Griffin, Ga. He is studying different methods of solar drying peanuts. CAES News
Killing Aflatoxin 08/27/15 Sharon Dowdy, Christy Fricks
Maxwell Lamptey is visiting America, specifically Griffin, Georgia, in the hopes of learning new methods to fight aflatoxin — a carcinogen produced by soil fungus that can grow on peanuts — in his home country of Ghana.
University of Georgia food science students have been awarded first place by the DuPont Company for their creation of a new breakfast muffin. The muffin does not contain bread. Instead, it's made of quinoa, ham and eggs and is similar to quiche. CAES News
Quiche-like Sandwich 08/19/15 Sharon Dowdy
University of Georgia food science students have created a bread-free, microwavable breakfast sandwich that, if marketed, would fill a need for consumers on low-carbohydrate or gluten-free diets. Either way, the new food idea won them a national award and $10,000 to share.
The 2015 class of the CAES Young Scholars Program spent this summer performing research in labs and fields in Griifin, Tifton and Athens. CAES News
Young Scholars 2015 07/23/15 Merritt Melancon
This summer 83 high school students from across Georgia gained real-world research experience through the University of Georgia College of Agricultural and Environmental Sciences' (CAES) Young Scholars Program.
The National Center for Home Food Preservation has distributed 1,300 copies of the "Put it Up! Food Preservation for Youth" curriculum since it was launched in 2014. CAES News
Put it Up! 07/16/15 Samantha Anderson
With more and more students growing their own produce through community and school gardens, it only makes sense that many students are ready to take the next step and “put up” some of those hard-earned veggies and fruits.
CAES News
Hidden Trans Fats 07/15/15 Ivy Odum
Long known to be linked to higher levels of cholesterol and heart disease, artificial trans fats are now being slowly removed from the food supply.
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.