Menu

Browse Food Science and Technology Stories

214 results found for Food Science and Technology
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
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
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
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
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.
web Esseili 3 bck blurred CAES News
Cold Facts
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.
Researchers in the University of Georgia College of Engineering are developing a new way to detect potentially deadly Listeria contamination in food. CAES News
Listeria Rapid Test
Researchers at the University of Georgia are developing a new way to detect potentially deadly Listeria contamination in food. Listeriosis, an infection caused by eating food contaminated by the bacterium Listeria monocytogenes, can cause severe illness in pregnant women, newborns, the elderly and people with compromised immune systems.
esseili web CAES News
COVID digestive symptoms
From the onset of the COVID-19 pandemic, experts and health officials have witnessed a wide variety of symptoms — one patient may have a severe cough, while another may have no symptoms at all. A new study by University of Georgia virologist Malak Esseili points to the reasons that some patients have digestive issues with COVID-19 and others do not.
The International Association for Food Protection (IAFP) has named Francisco Diez-Gonzalez the 2022 recipient of the Harry Haverland Citation Award. “By serving IAFP, I contribute to creating opportunities for younger generations,” Diez said. CAES News
Harry Haverland Citation Award
Francisco Diez-Gonzalez, director of the University of Georgia’s Center for Food Safety, is the 2022 recipient of the Harry Haverland Citation Award from the International Association for Food Protection. Diez was nominated for the award, which is given “to an individual for years of devotion to the ideals and objectives of IAFP,” by 2003 Harry Haverland award recipient and CFS emeritus faculty member Larry Beuchat.
Fanbin Kong with a gastric simulation model in his laboratory in the UGA Department of Food Science and Technology. CAES News
Testing Probiotic Effectiveness
When you take a probiotic supplement, you are likely under the assumption that all those billions of beneficial bacteria will happily establish themselves in your digestive tract, providing a range of health benefits. But despite extensive study, it is not clear how well probiotics can survive the gastrointestinal tract.