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College of Agricultural and Environmental Sciences Professor Govindaraj Dev Kumar and his team researched how factors such as sunlight, water temperature and UV radiation affect populations of Salmonella and E. coli. (Photo by Jennifer Reynolds) CAES News
Sunlight for Food Safety 01/10/23 Jennifer L Reynolds
The World Health Organization estimates that there are 600 million cases of foodborne illness every year. One way harmful pathogens can enter the food supply is through irrigation water, but researchers are using precision agriculture to create a cost-effective and environmentally friendly way to combat the bacteria that makes us sick. And the tool they are using is available to everyone — the sun.
From the stock trailer to the consumer’s plate, students at the UGA Meat Science Technology Center learn by doing. CAES News
Meat Science Technology Center 12/28/22 Becky Mills
In academia, “experiential learning” has become a buzzword, but the concept has been around a lot longer than the catchphrase. In simplest terms, it means hands-on learning, and the faculty and staff at the University of Georgia Meat Science Technology Center are masters of the craft.
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International Research Scholars 12/21/22 Maria M. Lameiras
Each year, hundreds of international researchers — from master’s degree students to academic faculty — apply to come to the University of Georgia to work in a wide range of academic fields. In the College of Agricultural and Environmental Sciences, dozens of international research scholars are working with faculty on important research that furthers the mission of the college while benefiting visiting scholars and their home institutions.
Lead researcher Peter Chiarelli aims to make jellyfish products “a household name,” with an abundance of cannonball jellyfish off the Georgia coast and a variety of potential uses for jellyfish collagen. CAES News
Jellyfish Foods 12/12/22 Lillian Dickens
The protein collagen can be extracted from cannonball jellyfish and used in dietary supplements and other areas, creating a U.S. market for jellyfish, according to a study led by researchers at the University of Georgia.
The Fruit + Vegetable 40 Under 40, recognizing the fruit + vegetable industry's next generation of leaders. CAES News
2022 Fruit and Vegetable 40 under 40 11/30/22 Amanda Budd
Four experts at the University of Georgia College of Agricultural and Environmental Sciences and UGA Cooperative Extension have been recognized as members of the Fruit and Vegetable 40 under 40 Class of 2022. The list honors 40 early-career agricultural professionals for exemplary accomplishments, representing “the best in the industry.”
With a similar taste to turkey, Tofurky has a higher amount of protein per serving than regular turkey, ensuring that the consumer is not missing out nutrients found in meat. CAES News
Tofurky and Alternative Proteins 11/17/22 Lillian Dickens
Thanksgiving is the quintessential American holiday for food. On the fourth Thursday of November, people across the country sit down at the “good dining table” (or the broken folding table for the kids) and eat the same thing — copious amounts of turkey. Vegans and vegetarians may find this holiday to be a more difficult one. What can a person on a plant-based diet eat on Thanksgiving without missing out on the holiday fun?
Popular around Halloween, candy corn was initially marketed as "Chicken Feed" by its original producer. Now the sweet is likely to spark an annual love-it-or-hate-it confectionary controversy among candy consumers. CAES News
Candy Corn 10/26/22 Lillian Dickens
Candy corn is either the first or the last piece of candy you reach for around the Halloween season. Regardless of your opinion, candy corn is a mysterious confection. Its flavor, texture and history are unique, making this variegated sweet more than meets the eye.
From left, UGA FoodPIC Director Jim Gratzek displays the front and back of a bottled sample of the minimally processed Georgia-made satsuma orange juice. (Photo by Ashley Biles) CAES News
Satsuma Orange Juice 10/11/22 Ashley N Biles
If you’ve ever wished that the orange juice you buy from the grocery store tasted like you squeezed it yourself — and stayed fresh at home — you may be interested in an electrifying project at the Food Product Innovation and Commercialization Center on the University of Georgia Griffin campus. Food technology company Food Physics is working with FoodPIC scientists to perfect a technique known as pulsed electric field technology.
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Cold Facts 09/22/22 Maria M. Lameiras
According to the University of Georgia Center for Food Safety study, SARS-CoV-2 experimentally introduced onto berries remained infectious on frozen berries for at least a month. Refrigerating berries at 39 degrees Fahrenheit showed a 90% reduction in SARS-CoV-2 infectivity over the course of three days, as did washing berries before freezing.