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Browse Food Science and Technology Stories - Page 20

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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.
University of Georgia Regents Professor Michael Doyle was awarded the 2013 Distinguished Agriscience Scientist Award on Monday, July 8 at a ceremony in Washington, D.C. He is shown (center) with (l-r) Georgia Farm Bureau President Zippy Duvall, award winner Sara Clark of Sonoraville High School in Calhoun, Ga. and UGA College of Agricultural and Environmental Sciences Dean and Director Scott Angle. CAES News
Doyle honored 07/11/13 Sharon Dowdy
University of Georgia Regents Professor of Food Microbiology Michael P. Doyle has been awarded the 2013 Christopher Columbus Fellowship Foundation Agriscience Award.
Steaks on the grill. CAES News
Safe grilling 06/27/13 Sharon Dowdy
Mike Doyle likes his steaks cooked to around medium well. But when it comes to ground beef, he always cooks hamburgers to an internal temperature of exactly 160 degrees F.
Vidalia onions growing in Lyons, Ga. CAES News
Perfect Vidalias 06/05/13 Sharon Dowdy
Most Vidalia onion lovers choose the Georgia-grown onion because it tastes sweet. University of Georgia scientists are searching for a way to help Vidalia onion farmers guarantee their crop meets consumers’ expectations – sweet, but not too pungent.
Georgia Department of Agriculture Retail Program Manager Bruce Varnadoe, from left, Janet Sylvia, digital media specialist with the UGA College of Agricultural and Environmental Sciences; Judy Harrison, professor and UGA Extension foods specialist with the UGA College of Family and Consumer Sciences and GaDOA Regulatory Affairs Manager Craig Nielsen were recently honored with an international award by Blackboard, the company that makes online classroom software Wimba. CAES News
Staff Development Award 05/21/13 Merritt Melancon
University of Georgia Cooperative Extension and the Georgia Department of Agriculture recently received international recognition for their efforts to help Georgians develop safe produce and products for farmers markets.
Fanbin Kong, a researcher in the University of Georgia College of Agricultural and Environmental Sciences Department of Food Science Technology, has spent is career studying how our bodies interact with the food we eat. CAES News
Gut check 04/23/13 Merritt Melancon
The back of a juice bottle contains all kinds of information about your favorite breakfast beverage: calorie content, grams of sugar and the amount of antioxidants in the mix. But what you don't see on the nutrition label is how your body processes those nutrients-how much of the juice's sugar and vitamin content is absorbed by your digestive system.
Barbara Petit, Georgia Organics, tallies up her scores during the 2011 Flavor of Georgia Food Product Contest. CAES News
Flavor of Georgia Showcase 04/18/13 Merritt Melancon
Finalists from the 2013 Flavor of Georgia Food Product Contest and past Flavor of Georgia contests will be at the Buford Highway Farmers Market this weekend.