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Thermal imaging technology could improve the production of fruits and vegetables. CAES News
Thermal Imaging 10/28/24 Savannah Peat
Before your favorite produce arrives at the grocery store, it must be carefully harvested and maintained across long stretches of time. A recent University of Georgia review suggests new temperature measuring technologies could make that process much simpler, amid growing agricultural challenges fueled by fluctuating climates. Maintaining temperature, humidity and light is critical to ensuring fruits and vegetables don’t spoil or deteriorate rapidly. Temperature spikes are the root of adverse outcomes, so monitoring these changes quickly and accurately is key.
Cairo, Georgia CAES News
Rural Funding 09/16/24 Baker Owens
The Rural Engagement Workshop for Academic Faculty at the University of Georgia has announced the list of funded faculty seed grants to address issues in rural Georgia. The grants offer funding between $5,000 and $10,000 for faculty to engage with rural Georgians on issues that are critical for their communities. The program encourages collaboration between faculty in UGA schools and colleges with faculty in Public Service and Outreach and UGA Cooperative Extension already working throughout rural Georgia.
goldenlatte CAES News
Instant Golden Milk 08/21/24 Jordan Powers
Nestled among cappuccinos and traditional espresso lattes, a unique, golden-hued beverage has grown increasingly popular on cafe menus over the past several years. Advertised as a caffeine-free, healthy coffee alternative, “golden” turmeric milk is a take on haldi doodh — a traditional Indian beverage often used as an at-home cold remedy. Now researchers at the University of Georgia College of Agricultural and Environmental Sciences have developed a new method to make a plant-based, instant version of the beverage.
Northern Thai food CAES News
The Impact of Food and World History and Culture 07/30/24 Sameeka Prabath Rajamani
From the agricultural revolution to globalization, food has always held a defining role for humanity, with foodways serving as the foundation of many cultures and civilizations throughout history. “We talk about food around the dinner table. The food choices we make, the origins of the foods, and where they come from are fascinating,” said Ronald Pegg, one of three University of Georgia instructors for “The Impact of Food and World History and Culture,” a class that takes students on an interdisciplinary exploration of how food shapes societies.
20240111 NC ADT MARCM 041 CAES News
Food law 07/09/24 Lillian Dickens
The career world is wide open for students at the University of Georgia, a life lesson third-year student Emily Harris learned as a food science major in the College of Agricultural and Environmental Sciences. Harris plans to attend the UGA School of Law to pursue a degree in food regulation and law this fall, a unique path she discovered through classes in the Department of Food Science and Technology.
A team of researchers at CFS, led by director Francisco Diez, studied the potential uses of antimicrobial blue light to eliminate pathogens in manufacturing facilities. CAES News
World Food Safety Day 06/07/24 Jennifer L Reynolds
In 2018, the United Nations General Assembly established June 7 as World Food Safety Day to bring awareness of foodborne risks and “to celebrate the myriad benefits of safe food.” With 25 faculty members involved in food safety microbiology, the University of Georgia has one of the largest teams of food safety researchers of any university. Their research and collaboration efforts contribute to a growing body of knowledge that ensures producers and consumers have the latest information about food safety.
irrigated peanut field south georgia CAES News
Future of Food 05/29/24 Lillian Dickens
With a climbing global population that continues to grow since surpassing 8 billion in 2022, steadily rising food prices, changing consumer preferences and growing interest in more sustainable production methods, the challenges to the world’s food systems continue to intensify. World-renowned food processing and engineering faculty in the University of Georgia Department of Food Science and Technology are training and inspiring the next generation of food scientists to blaze trails in their research and answer the questions the future of food will bring. 
blueberries CAES News
Value-Add 05/21/24 Lillian Dickens
The University of Georgia is launching the Value-Addition Institute for Business Expansion, or VIBE, a new center for rural food business assistance and resources headed by professors from the Department of Food Science and Technology in the College of Agricultural and Environmental Sciences and the Department of Nutritional Sciences in the College of Family and Consumer Sciences. VIBE is funded by a $1.5 million grant from the United States Department of Agriculture’s Agriculture Innovation Center.
During the final session of the 2024 Rural Engagement Workshop cohort members had time to interact with some of the animals at the UGA Livestock Instructional Arena. (Photo by Baker Owens) CAES News
Rural Engagement 05/13/24 Roy Parry
The interdisciplinary Rural Engagement Workshop for Academic Faculty, launched by Senior Vice President for Academic Affairs and Provost S. Jack Hu and Vice President for Public Service and Outreach Jennifer Frum, brings together academic faculty and public service faculty. This partnership expands the impact of UGA’s research and ties it to practical applications in rural communities across Georgia.