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261 results found for Food Science and Technology
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Refugees 1 CAES News
Refugee Disease Risk 06/28/22 Jennifer L Reynolds
The destruction caused by war is evident both in its toll to human life and its impact on infrastructure. Those who are lucky enough to escape violence face many challenges, from finding a safe place to live to securing employment, but another threat could further jeopardize their ability to survive — an increased risk of illness. 
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 S. 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.”
iStock 1281888457 (1) CAES News
Lettuce Microbiome 05/19/22 Jennifer L Reynolds
Often referred to as leafy greens, lettuce and other similar vegetables are a common source of foodborne illnesses. The contamination of lettuce with Escherichia coli O157:H7, also known as EcO157, has been a grave concern for decades.
taste of nations 1 (1) (1) CAES News
Taste of Nations 05/13/22 Jennifer L Reynolds
Nestled on what was once a Georgia experiment station, the University of Georgia Griffin campus has evolved since those early days to embrace a multicultural, international community of researchers from all across the globe.
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. 
blue light 3 CAES News
Blue Light Tech 04/27/22 Jennifer L Reynolds
Researchers from the University of Georgia Center for Food Safety (CFS) are beginning a new study to investigate the effectiveness of antimicrobial blue light (aBL) technology on reducing foodborne pathogens.
From left, the 2022 UGA-Griffin Classified Employee Award nominees include Clay Bennett of the Department of Crop and Soil Sciences, Melissa Slaughter of the Center for Food Safety, Darrin Buice of Field Research Services, Ashley Biles of the Assistant Provost and Campus Director’s Office, Brett Byous of the Department of Entomology, Kimberly Allen of the Center for Urban Agriculture, Donna Kent of the Plant Genetics Resources Conservation Unit and Ree Rosser of the Facilities Management Division. CAES News
UGA-Griffin Awards 04/26/22
The University of Georgia Griffin campus recently named Ashley Biles and Clary “Ree” Rosser as the 2022 Classified Employees of the Year at the 33rd Annual Employee Recognition Ceremony.
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.