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Browse Food Science and Technology Stories - Page 22

261 results found for Food Science and Technology
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A diseased leaf on a tree at the University of Georgia's Southeast Research and Education Center in Midville, Ga. CAES News
Chocolate Leaves 12/10/13 Sharon Dowdy
Using leaves from landscape plants to mold chocolate leaves for your holiday desserts may awe guests, but University of Georgia food safety specialists say it isn’t worth the health risks.
Fresh vegetables grown organically by an Elijay, Ga., farmer CAES News
Frozen Nutrients 12/03/13 Merritt Melancon
A recent University of Georgia study of Americans’ groceries showed that fresh may not always be the best choice — at least not in terms of delivering the vitamins and minerals that families expect from their veggies.
CAES News
Food Safety Checklist 11/21/13 Savannah Colbert
Preparing a great holiday meal for your friends and family is a great way to share the spirit of the season and make new memories. Unfortunately, far too often during this time of year, many families end up sharing a foodborne illness in addition to that turkey and dressing. UGA Extension food safety experts offer these tips on food safety along with those provided by the U.S. Department of Agriculture.
This year's winners, from left to right, include Chris McKenzie, UGA Poultry Research Center feed mill supervisor; Sammy Aggrey, professor of poultry science; Steve Stice, director of the Regenerative Bioscience Center, represented by his wife Terry Stice; James Jacobs, Extension agent for Pierce and Ware counties; John Rema, research technician in crop and soil sciences; Georgi Austin, business manager in the crop and soil sciences; Clint Waltz, Extension turfgrass specialist in crop and soil sciences; Terry Centner, professor in agricultural and applied economics; Yao-wen Huang, professor of food science and technology; and William Graves, professor of animal and dairy sciences. CAES News
DW Brooks 2013 10/02/13 Merritt Melancon
On Oct. 1, the University of Georgia College of Agricultural and Environmental Sciences recognized its staff and faculty who have demonstrated excellence in the college’s teaching, research and Extension missions with the annual D.W. Brooks awards.
Feed My School for a Week week will be Sept. 23-27 at Colbert Elementary School CAES News
Feed My School For a Week 09/20/13 Merritt Melancon
Georgia apples, peaches, corn, beef and other locally grown food will be part of the curriculum for Colbert Elementary School students in Madison County as part of the Feed my School for a Week program, Sept. 23-27.
Associate Dean for Academics Josef Broder stands with CAES Agricultural D.C. Fellows Valerie Noles, Rebecca Rykard, Heather Hatzenbuhler, William Moses and Lee Lister at the capital during summer 2013. CAES News
D.C. Fellows 09/09/13 Merritt Melancon
With immigration reform, the farm bill and student loan negotiations making headlines this summer, the six University of Georgia students who spent the summer in Washington as College of Agricultural and Environmental Sciences D.C. Ag Fellows were extremely busy.
University of Georgia food scientist Walid Alali CAES News
Young Researcher Award 08/22/13 Sharon Dowdy
The International Association of Food Protection has recognized University of Georgia food scientist Walid Alali with the 2013 Larry Beuchat Young Researcher Award.
Participants of the CAES Global Food and Trade Study Abroad program in China. Pictured at The National Tea Museum Hangzhou, Zhejiang Province China. L-R (Back Row), Christopher Cole Crawford, Dr. Glen Ames, Charnae Ross, Tea Professor from Tea Museum, Dr. Yao-wen Huang, David Rospond L-R (Front Row) Xiameng Wu, XX (student from Shanghai Ocean University), Grace Melo Guerrero and Lauren Hudson CAES News
China trade 08/19/13 Merritt Melancon
As one the United State’s largest trading partners, and a major consumer of Georgia agricultural products — like poultry and pecans — China is apt to play a major role in the future of food production. A group of University of Georgia students gained a better understanding of how the world's second largest economy ticks and the symbiosis of the U.S. and Chinese food industry during a study abroad there.
A University of Georgia study finds cleaning beef with electrolyzed oxidizing water before processing reduces E. coli numbers. CAES News
Shockingly powerful water 08/14/13 Sharon Dowdy
University of Georgia researchers have used electrolyzed oxidizing water to sanitize poultry, kill funguses on nursery-grown plants and remove pathogens from produce. Now they’re using it to reduce shiga toxin-producing E. coli (STEC) on beef.