Browse Food Stories - Page 16

University of Georgia Cooperative Extension Family and Consumer Sciences agents, like Rockdale County’s MaryBeth Hornbeck, teach people to cook healthier meals. Thanks to a grant from the Hospital Authority of Rockdale County, Hornbeck now travels across the county with a portable kitchen.

Increasing a child’s exposure to a new food increases the likelihood the child will consume it and become healthier in the process, according to MaryBeth Hornbeck, University of Georgia Cooperative Extension agent in Rockdale County.  To encourage children between the ages of 2 and 6 to eat produce, Hornbeck says parents should be vigilant and introduce new fruits and vegetables to their children.

Aggrey Gama, a doctoral student at the University of Georgia’s (UGA) Griffin campus, is crafting a drink that would deliver the nutrition and tastiness of peanuts to consumers in his home country of Malawi.

University of Georgia food microbiologist Xiangyu Deng’s work in the emerging field of bioinformatics led to his selection as a Creative Research Medal winner for 2017.

In Cobb County, Georgia, Terri Carter’s job with University of Georgia Cooperative Extension is to educate residents on proper nutrition. As a self-declared “proud woman of the South,” Carter, a UGA Extension Family and Consumer Sciences county program assistant, has found a unique way to teach nutrition and a history lesson at the same time. Carter’s love of the South and her heritage led her to develop the “Food History of the South” program.

Jaime and Harry Foster, owners of Georgia Grinders Nut Butters, walked away with the grand prize from the University of Georgia’s 2017 Flavor of Georgia Contest for their Georgia Grinders Pecan Butter.

Judges have selected 33 products to compete in the final round of the University of Georgia’s 2017 Flavor of Georgia Food Product Contest in Atlanta on March 21.

More than 1,000 farmers, gardeners, health advocates and organic food lovers are expected to attend the 2017 Georgia Organics Conference and Expo. This year’s schedule includes farm tours, 10 in-depth workshops, 32 educational sessions, three daylong intensive workshops, two keynote addresses, one-on-one consulting sessions and a trade show. Registration ends on Monday, Feb. 6, for this year’s conference. The two-day annual event, one of the largest sustainable agriculture expos in the South, is set for Feb. 17-18 at the Georgia International Convention Center in Atlanta.

University of Georgia scientists are now better equipped to help businesses launch new food products with the opening of the Food Technology Center, locally known as the FoodPIC building, on the UGA Griffin campus.