Samuel Pardue, a noted poultry science researcher and administrator at North Carolina State University, has been named dean and director of the University of Georgia’s College of Agricultural and Environmental Sciences.
Researchers at the University of Georgia found that pathogens, like salmonella, can survive for at least six months in cookies and crackers. The recent study was prompted by an increased number of outbreaks of foodborne diseases linked to low-water-activity, or dry, foods.
In a recent study funded by the U.S. Food and Drug Administration, University of Georgia researchers found that produce containing bacteria are likely to contaminate other produce items through the continued use of knives or graters — the bacteria latches onto the utensils commonly found in consumers’ homes and spreads to the next item.
The University of Georgia College of Agricultural and Environmental Sciences will recognize nine of its finest next month with the D.W. Brooks Awards for Excellence and the CAES Faculty and Staff Support Awards.
Potential new food product developers from across the state learned the process of creating, packaging and launching a new food product at the University of Georgia’s New Food Business Workshop, held Oct. 6-7 on the university’s Griffin Campus.
A University of Georgia food scientist is turning to a logical source for input on which foods consumers like and which they don’t like. His research involves recruiting people from all walks of life to come into his laboratory in Griffin, Georgia, and taste food.
Maxwell Lamptey is visiting America, specifically Griffin, Georgia, in the hopes of learning new methods to fight aflatoxin — a carcinogen produced by soil fungus that can grow on peanuts — in his home country of Ghana.