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Meat and seafood products are prepared for judges to sample during the first round UGA’s Flavor of Georgia Food Product Contest. CAES News
Meat and seafood products are prepared for judges to sample during the first round UGA’s Flavor of Georgia Food Product Contest.
Flavor of Georgia Finalists 2020
Judges have selected 30 products to compete in the second and final round of the University of Georgia’s annual Flavor of Georgia Food Product Contest. Narrowed from a field of 117 products, the finalists will compete on April 7 in Athens with an awards ceremony following.
Food safety is key when roasting a turkey. CAES News
Food safety is key when roasting a turkey.
Holiday Leftovers
A focal point of holiday festivities for families every year is to gather around the dinner table and partake of delicious delicacies. But as scrumptious as those goodies are the first time, eating them again can be just as good if they are handled properly.
University of Georgia Family and Consumer Science agents remind everyone to enjoy holiday treats and yummy homemade dishes this holiday season, but don't make eating the focus of the season. CAES News
University of Georgia Family and Consumer Science agents remind everyone to enjoy holiday treats and yummy homemade dishes this holiday season, but don't make eating the focus of the season.
Comfort Foods
As we approach the holiday season, people begin to find comfort in comfort foods, rationalizing that they can work on their diet after the beginning of the new year. 
The University of Georgia has received a $14 million grant from the U.S. Agency of International Development to manage the Feed the Future Innovation Lab for Peanut Research, known as the “Peanut Lab,” a global peanut research program that works to alleviate hunger by helping farmers in developing countries grow healthy crops. The agreement builds on UGA and USAID's long-standing partnership on global peanut research, which dates back to the 1980s. CAES News
The University of Georgia has received a $14 million grant from the U.S. Agency of International Development to manage the Feed the Future Innovation Lab for Peanut Research, known as the “Peanut Lab,” a global peanut research program that works to alleviate hunger by helping farmers in developing countries grow healthy crops. The agreement builds on UGA and USAID's long-standing partnership on global peanut research, which dates back to the 1980s.
Food Security Summit
For the past decade, demographers have predicted that the world would have to double its food supply by 2050 to feed the growing population.
The former executive director of the United Nations World Food Programme, Ertharin Cousin, talks to a boy in the Central African Republic during her visit in late March 2014. Photo by World Food Prize. Not for reuse. CAES News
The former executive director of the United Nations World Food Programme, Ertharin Cousin, talks to a boy in the Central African Republic during her visit in late March 2014. Photo by World Food Prize. Not for reuse.
D.W. Brooks Lecture and Awards
Former Executive Director of the United Nations World Food Programme Ertharin Cousin has spent her career working to build more robust and sustainable food systems in food insecure countries around the world.
‘Orange Bulldog’ is an improved pumpkin variety developed by UGA scientists from germplasm collected in the jungles of South America. It has greater levels of resistance to viruses than conventional pumpkins. ‘Orange Bulldog’ made its debut in 2004 and has consistently produced yields of 13,000 to 20,000 pounds per acre in north and south Georgia. CAES News
‘Orange Bulldog’ is an improved pumpkin variety developed by UGA scientists from germplasm collected in the jungles of South America. It has greater levels of resistance to viruses than conventional pumpkins. ‘Orange Bulldog’ made its debut in 2004 and has consistently produced yields of 13,000 to 20,000 pounds per acre in north and south Georgia.
Pumpkin Pointers
Georgia farmers devote about 900 acres to growing pumpkins — technically a squash and a cousin to the cucumber. Most Georgia-grown pumpkins come from the northernmost part of the state where the climate is cooler and there is less disease pressure. UGA-bred ‘Orange Bulldog' is disease resistant.
Researchers at the University of Georgia College of Agricultural and Environmental Sciences have recently found the genetic mechanism that controls the shape of tomatoes also controls the shape of potatoes and may control the shape of other fruits as well. CAES News
Researchers at the University of Georgia College of Agricultural and Environmental Sciences have recently found the genetic mechanism that controls the shape of tomatoes also controls the shape of potatoes and may control the shape of other fruits as well.
Produce Safety Grants
Three University of Georgia food scientists are among the recipients of grants awarded by the Center for Produce Safety (CPS) as part of its $2.7 million program. The grants will fund projects focused on food safety issues related to fruits and vegetables. 
Created by the University of Georgia Supplemental Nutrition Assistance Program Education (SNAP-Ed) team, Food eTalk and Food Talk: Better U are now included in the United States Department of Agriculture SNAP-Ed Toolkit. The collection of evidence-based interventions is designed to improve the lives of SNAP-eligible participants by encouraging healthy food and lifestyle choices that prevent obesity. CAES News
Created by the University of Georgia Supplemental Nutrition Assistance Program Education (SNAP-Ed) team, Food eTalk and Food Talk: Better U are now included in the United States Department of Agriculture SNAP-Ed Toolkit. The collection of evidence-based interventions is designed to improve the lives of SNAP-eligible participants by encouraging healthy food and lifestyle choices that prevent obesity.
SNAP-ED Toolkit
Two interventions created by the University of Georgia Supplemental Nutrition Assistance Program Education (SNAP-Ed) team have been added to the national SNAP-Ed Toolkit.
The only way to properly remove and kill bacteria from raw poultry meat is to thoroughly cook the poultry to a minimum of 165 degrees Fahrenheit. A USDA report now shows that even if consumers don't wash raw poultry, the food safety risk is still present due to other common habits. CAES News
The only way to properly remove and kill bacteria from raw poultry meat is to thoroughly cook the poultry to a minimum of 165 degrees Fahrenheit. A USDA report now shows that even if consumers don't wash raw poultry, the food safety risk is still present due to other common habits.
Cooking Chicken Safely
Food safety experts have been warning consumers against washing and rinsing raw poultry for many years, citing how the bacteria in poultry juices can spread and cross contaminate other foods, utensils and surfaces. A USDA report shows that many aren't listening.