University of Georgia
UGA College of Agricultural & Environmental Sciences Department of Animal & Dairy Science
Menu
Close
Search

Browse Food Science and Technology Stories - Page 25

257 results found for Food Science and Technology
Browse Stories By Category
4-H Agricultural & Applied Economics Agricultural and Environmental Services Laboratories Agricultural Leadership, Education and Communication Animal and Dairy Science C.M. Stripling Irrigation Research Park Center for Agribusiness and Economic Development Center for Food Safety Center for Invasive Species and Ecosystem Health Coastal Georgia Botanical Garden Crop and Soil Sciences Entomology Feed the Future Peanut Lab Financial Planning, Housing and Consumer Economics Food Product Innovation and Commercialization Center Food Science and Technology Georgia Center for Urban Agriculture Griffin Honey Bee Lab Horticulture Human Development and Family Science International Programs Nutritional Sciences Office of Development and Alumni Relations Office of Diversity Relations Plant Breeding, Genetics and Genomics Plant Pathology Poultry Science Research and Education Centers (RECs) Tifton Trial Gardens Warnell School of Forestry and Natural Resources
UGA food scientist Jennifer Cannon conducts research at the Center for Food Safety in Griffin, Ga. CAES News
Hand sanitizer 07/29/10 Sharon Dowdy
A hand sanitizer created by University of Georgia scientists could soon help vacationers on cruise ships spend more time having fun on the lido deck and less time leaning over the side suffering from nasty stomach bugs.
The winning University of Georgia team stand with professor Rob Shewfelt, far left, and assistant professor Ron Pegg. They are, left to right, Amudhan Ponrajan, Winnie Lim, George Cavender, Jessica Highsmith and Kathryn Acosta. CAES News
National winners 07/29/10 Stephanie Schupska
The University of Georgia can add a new national title to its academic lineup. At a university often known for its sports, it was food science students who brought home top honors on July 19 at the annual international Institute of Food Technologists conference held in Chicago.
Living Well logo to accompany FACS column series. CAES News
Vegetable canning 06/24/10 Elizabeth L. Andress
Many people are returning to home canning or starting for the first time. And many are making what could be a deadly mistake. Canning green beans or other vegetables in boiling water instead of under pressure with a properly researched procedure can cost lives.
CAES News
Woodruff Lecture 04/01/10
Food science and food safety have become hot topics in recent years. David Lineback, a food scientist and carbohydrate chemist at the University of Maryland, will speak on both at the annual J.G. Woodruff Lecture on April 8 in Athens.
Grill Honey, made by Savannah Bee Company, was named Grand Champion at the 2010 Flavor of Georgia Food Product Contest. Diana Smirl accepts the award on behalf of Savannah Bee Company from Gov. Sonny Perdue and culinary experts Jamie Deen (left) and Bobby Deen. CAES News
Flavor Winners 03/16/10 April Reese Sorrow
As a young boy, Ted Dennard learned the art of beekeeping. Today, he uses his passion for honey to earn a living. He’s the founder of Savannah Bee Company, which sells pure, raw honey and honey products. His Grill Honey took top prize in the annual Flavor of Georgia Food Product Contest Tuesday in Atlanta.
UGA Center for Food Safety director Mike Doyle speaks with a reporter after the annual Ag Forecast breakfast in Macon, Ga., on Jan. 29, 2010. CAES News
Food safety legislation 02/04/10 Stephanie Schupska
Outrage from recent food safety incidents – which range from E. coli in spinach to salmonella in peanut paste and jalapeño and serrano peppers – has driven state and national leaders to take action, making the coming year one for some major food policy changes, said Mike Doyle, director of the University of Georgia Center for Food Safety in Griffin, Ga.
A buffet at an event with pizza, fruit and cheese. CAES News
Kitchen safety 01/28/10 April Reese Sorrow
Sometimes food makes people sick, leading to product recalls, either large or small. Regardless of its origins, consumers should take steps to responsibly prepare and serve their food at home, says a University of Georgia food expert.
Logo for 2010 Ag Forecast CAES News
Consumer food safety 01/28/10 April Reese Sorrow
Foodborne illness is a leading cause of disease in the United States. And, now more than ever, it’s a leading subject of headlines. Where food comes from now and how those illnesses are reported and tracked could be the reason why people are paying more attention, say University of Georgia food experts.
CAES News
Hall of fame nominees 01/14/10
Each year, the University of Georgia pays tribute to outstanding Georgia agricultural leaders by inducting them into the Georgia Agricultural Hall of Fame
Sweet Vidalia onions in a basket at a roadside stand in Tattnall County, Ga. CAES News
Onion grant 12/11/09 Stephanie Schupska
The Vidalia onion is Georgia’s official state vegetable and No. 1 fresh vegetable crop. Like any major crop, it has its fair share of problems – ones University of Georgia researchers want to fix.