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214 results found for Food Science and Technology
University of Georgia food science students have been awarded first place by the DuPont Company for their creation of a new breakfast muffin. The muffin does not contain bread. Instead, it's made of quinoa, ham and eggs and is similar to quiche. CAES News
Quiche-like Sandwich
University of Georgia food science students have created a bread-free, microwavable breakfast sandwich that, if marketed, would fill a need for consumers on low-carbohydrate or gluten-free diets. Either way, the new food idea won them a national award and $10,000 to share.
The 2015 class of the CAES Young Scholars Program spent this summer performing research in labs and fields in Griifin, Tifton and Athens. CAES News
Young Scholars 2015
This summer 83 high school students from across Georgia gained real-world research experience through the University of Georgia College of Agricultural and Environmental Sciences' (CAES) Young Scholars Program.
The National Center for Home Food Preservation has distributed 1,300 copies of the "Put it Up! Food Preservation for Youth" curriculum since it was launched in 2014. CAES News
Put it Up!
With more and more students growing their own produce through community and school gardens, it only makes sense that many students are ready to take the next step and “put up” some of those hard-earned veggies and fruits.
CAES News
Hidden Trans Fats
Long known to be linked to higher levels of cholesterol and heart disease, artificial trans fats are now being slowly removed from the food supply.
Left to Right: UGA College of Agricultural and Environmental Science Dean J. Scott Angle, PMIL Director Dave Hoisington, Food for Kids Ag Research Specialist Will Sheard, Meds and Food for Kids agronomist Jean Phillipe Dorzin and UGA peanut pathologist Bob Kemerait. CAES News
Haiti Visit
While the University of Georgia is known as a hub for peanut research, sometimes the most impactful research is conducted on the farms and in the countries that will be most affected by the work.
Mike Doyle, director of UGA Center for Food Safety, holds a bowl of spinach. CAES News
Food Safety
Clinicians at hospitals and doctors' offices play a key role in ensuring consumers are aware of the threats of foodborne illness, says University of Georgia food safety expert Michael Doyle.
CAES News
Faculty Travel Grants
In an effort to increase international collaboration on research and outreach projects, the Office of Global Programs at the University of Georgia College of Agricultural and Environmental Sciences has awarded its 2015 international travel grants for college faculty.
University of Georgia scientist "Sean-u" Deng (standing) and College of Agricultural and Environmental Sciences food science graduate student Shaokang Zhang have developed SeqSero, a bioinformatics tool that identifies serotypes, or individual, distinct strains, of salmonella using whole genome sequencing (WGS). The website is used by public health officials and scientists across the globe. CAES News
Salmonella Database
University of Georgia food microbiologists have created a cloud-based software tool that can quickly classify strains of salmonella, one of the most prevalent foodborne pathogens in the world.
Kirk Kealey, the new director of the University of Georgia' Food PIC Center, has launched more than 200 products, most of them beverages like a Mountain Dew for Russia, an apple soft drink for China and a mango juice drink now sold in Lebanon. Through these experiences he learned the numerous steps necessary to create a product consumers will accept. CAES News
Food PIC Director
Kirk Kealey spent the last 30 years helping develop and launch products like Mountain Dew, Tropicana juices and Dove Chocolate. Now, as director of the University of Georgia’s Food Product Innovation and Commercialization (PIC) Center, he’ll do the same for small and large food businesses in Georgia and across the Southeast.