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As an assistant professor of food virology at the University of Georgia Center for Food Safety in Griffin, Malak Esseili has been focused on studying the microbial ecology of human viral pathogens (such as human noroviruses), and now her work includes the emerging viral pathogen SARS-CoV-2 (the virus that causes COVID-19). CAES News
Coronavirus Research 05/14/20 Sharon Dowdy
When COVID-19 was identified, Malak Esseili stopped taking her children along on trips to the grocery store and she told her sisters to start wearing scarves as makeshift masks while in public. As an assistant professor of food virology at the University of Georgia Center for Food Safety in Griffin, Esseili studied the emerging viral pathogen SARS-CoV-2 (the virus that causes COVID-19).
A student working on the UGA Tifton Campus weighs tomatoes at the Blackshank Farm. CAES News
COVID-10 Ag Safety 05/07/20 Laurel Dunn
Farmers and food processors take routine steps to reduce the likelihood of foodborne pathogens, like Salmonella and E. coli, contacting our food and causing illness. The procedures that our food industry takes on a daily basis are also effective in reducing the chances that the coronavirus responsible for COVID-19 will come in contact with the food we eat.
University of Georgia food scientist Yen-Con Hung has been named the first recipient of the Koehler-Ayers Professorship. CAES News
Koehler-Ayers Professor 05/05/20 Sharon Dowdy
University of Georgia food scientist Yen-Con Hung has been named the first recipient of the Koehler-Ayers Professorship.
Producers should educate workers on COVID-19 symptoms, how it spreads and how to reduce the spread of the disease at farms and packinghouses. CAES News
COVID-19 Farm Safety 04/03/20 Laurel Dunn
While there is no evidence that the COVID-19 virus is a food safety concern, it is a worker health concern as it spreads via close person-to-person contact or by contact with contaminated surfaces.
University of Georgia Extension experts say that you should wash your hands for 20 seconds with warm soap and water to effectively clean them. Hand sanitizer is not a replacement for hand-washing. Sanitizer can be used in the event that soap and water are not available, but soap and water are always the best choice for hand-washing. CAES News
Healthy Homes 03/26/20 Laurel Dunn, Govindaraj Dev Kumar
As messages about COVID-19 come in from all angles, consumers need clear, direct information on how to keep themselves and their families safe from potential infection. University of Georgia food scientists offer tips on staying healthy and protecting your family.
CAES Greenhouse CAES News
CAES ranked #3 in U.S. 01/28/20
The University of Georgia’s College of Agricultural and Environmental Sciences (CAES) is ranked third on the 2020 list of Best Colleges for Agricultural Sciences in the U.S. by rankings platform Niche.
"Ike" Oguadinma, a graduate student on the University of Georgia Griffin campus, is one of 15 students who received the award at the SQF International Conference held last October in San Antonio, Texas. Each student received a $3,000 scholarship and an all-expense-paid trip to attend the conference with more than 850 food safety professionals. CAES News
Scholarship Selection 01/11/20 Sharon Dowdy
University of Georgia food science graduate student Ikechukwu “Ike” Oguadinma, 27, has been awarded the Food Safety Auditing Scholarship from the Food Marketing Institute Foundation in partnership with the Safe Quality Food Institute.
This Thanksgiving, Georgians can bring a little local flavor to their tables with products that have been featured in UGA's Flavor of Georgia food product contest. CAES News
Georgia Thanksgiving 11/19/19 Madison Thornhill
While you are planning your Thanksgiving menu, save a spot next to the turkey for these former finalists in the University of Georgia’s Flavor of Georgia food product contest.
Researchers at the University of Georgia College of Agricultural and Environmental Sciences have recently found the genetic mechanism that controls the shape of tomatoes also controls the shape of potatoes and may control the shape of other fruits as well. CAES News
Produce Safety Grants 10/17/19 Sharon Dowdy
Three University of Georgia food scientists are among the recipients of grants awarded by the Center for Produce Safety (CPS) as part of its $2.7 million program. The grants will fund projects focused on food safety issues related to fruits and vegetables.