For many veterans, returning to civilian life is a stark shift from their fast-paced and service-based military life. When you combine this with the more than 4.7 million veterans who have service-based disabilities, the challenges of re-entry compound. The University of Georgia is working to assist Georgia’s veterans with this transition through its dynamic farming program, Farm Again.

Jim Gratzek, director of the University of Georgia’s Food Product Innovation and Commercialization Center, earned his doctorate in food process engineering from UGA’s Department of Food Science and Technology. He returned to the College of Agricultural and Environmental Sciences in 2022 after nearly 30 years in the commercial food industry, bringing a new perspective. In his experience, the biggest hurdle for new food entrepreneurs who don’t yet have sufficient working capital or manufacturing facilities is moving a product from concept to consumer.

As students filter into Julie Campbell’s Tuesday morning lab, they are greeted by bins of sharp tools lining cold, stainless steel tables. It’s dissection day, but not the kind you may expect. This is “Floral Design and Management,” or HORT 3030, and today’s lesson is the anatomy of a flower. Students pass pale pink carnations and delicate yellow-and-orange Alstroemeria around the room as Campbell, assistant professor in the University of Georgia Department of Horticulture, begins a lecture on plant morphology.

From beetles to butterflies, pollinators are a beautiful and integral part of nature. However, these tiny creatures may be more economically important to agricultural and ecological systems than previously thought. In a recent project by the Center for Agribusiness and Economic Development at the University of Georgia, economist Sharon Kane and plant protection expert Becky Griffin have put together a powerful map displaying the economic importance of pollinators across Georgia.  

Cold brew coffee’s smooth taste, rich flavor and low acidity have made this trendy drink a global favorite no matter the weather. New research from the University of Georgia funded by the UGA Center for Food Safety looks into the possibility of cold brew coffee to pose a food safety hazard when it is contaminated with foodborne pathogens.

The University of Georgia’s economic impact on the state surged to a record $8.1 billion in 2023, according to a new study that measures the value of the university’s teaching, research and public service. Growth in the number of alumni at the undergraduate and graduate levels, a thriving research and innovation ecosystem and award-winning public service and outreach programs all contributed to the record level of impact by Georgia’s flagship institution of higher education.

A new therapeutic for stroke based on University of Georgia research will soon enter clinical trials. The U.S. Food and Drug Administration cleared the new drug, known as AB126, to enter a Phase 1b/2a clinical trial, which is expected to begin in the first half of 2024 and will require significant funds to complete. This is the first stage of the trial and will test the safety and efficacy of the therapeutic in ischemic stroke patients.

Internationally renowned scientists, preeminent philosophers and poets and influential leaders in government, higher education and several other fields will visit the University of Georgia this semester as part of the Signature Lecture Series. Speakers include two Nobel Prize-winning scientists, the director of the Federal Bureau of Investigation and an acclaimed poet and Pulitzer Prize finalist.

In the ever-growing metropolis of Atlanta, an invisible challenge persists for many residents — food insecurity. Defined as having limited or uncertain access to adequate, nutritious food, the reasons behind this challenge are complex and multifaceted. With dedicated efforts to address this pressing issue, the University of Georgia has boots on the ground offering a combination of education and community engagement, nourishing both bodies and communities in the process.