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Poultry farmers need their chickens to be efficient at turning feed into muscle. UGA researchers are studying the genetics of why some chickens make muscle while others make fat. Their findings could have implications for human health as well. CAES News
COVID-19 causing complex problems in the poultry industry 04/28/20 J. Faith Peppers
While many were watching the price of poultry, workers in processing plants began testing positive for COVID-19, causing temporary shutdowns at more than 30 meat processing facilities across the nation, according to MEAT+POULTRY’s website, which has been mapping the cases. Together, that caused a complex problem for the poultry industry and for consumers.
Three graduate students in the University of Georgia College of Agricultural and Environmental Sciences (CAES) were recently honored with an E. Broadus Browne Award for Outstanding Graduate Research — Lorena Lacerda, Dima White and Raegan Wiggins. CAES News
Browne Awards 2020 04/10/20 Chad Cain
Three graduate students in the University of Georgia College of Agricultural and Environmental Sciences (CAES) were recently honored with an E. Broadus Browne Award for Outstanding Graduate Research.
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.
UGA poultry science student Vince Hix cares for about 1,000 birds at his home in northeast Georgia. Hix is respected by exotic bird breeders around the world. CAES News
Birds of a Feather 12/23/19 Sadie Lackey, Maria M. Lameiras
While some young men collect baseball cards or video games, University of Georgia senior Vince Hix has a slightly more exotic hobby. 
The $6.5 million in funding that USPOULTRY has provided to the UGA Department of Poultry Science supports both life-changing academic programs and world-changing research. CAES News
Poultry Research 12/19/19 Gwen Venable
During this season of gratitude, the faculty and students in the University of Georgia Department of Poultry Science are thankful for the partnerships that have helped make UGA's poultry science program one of the best of its kind in the nation.
Jeffrey Dorfman currently serves as the state fiscal economist for the state of Georgia and a professor of agricultural economics at the University of Georgia. CAES News
2020 Ag Forecast 12/04/19 Clint Thompson
Jeffrey Dorfman, the state fiscal economist for Georgia and a professor at the University of Georgia College of Agricultural and Environmental Sciences (CAES), will serve as the keynote speaker for four of the five locations during the 2020 Georgia Ag Forecast seminar series set for Jan. 21 through Jan. 31.
When the University of Georgia and Georgia Tech interact, especially around Thanksgiving, they’re typically colliding on the football field for another historic round of clean, old-fashioned hate. But what you see on the gridiron is 180 degrees from the relationship the two schools share in Georgia farm fields where they work in harmony — and often full-fledged partnership — to improve the productivity and profitability of various sectors of Georgia agriculture. CAES News
Rival Partners 11/23/19 Sharon Dowdy, Amy Carter
When the University of Georgia and the Georgia Institute of Technology interact, especially around Thanksgiving, they’re typically colliding on the football field for another historic round of clean, old-fashioned hate. But what you see on the gridiron is 180 degrees from the relationship the two schools share in Georgia farm fields where they work in harmony — and often full-fledged partnership — to improve the productivity and profitability of various sectors of Georgia agriculture.
UGA CAES Dean Sam Pardue, center, congratulates CAES alumni Ken Foster, Charlie Broussard, Jaime Hinsdale Foster, Andrea B. Simao, Franklin West, Sarah Dunn and Tamlin Hall during the 65th CAES Alumni Association Awards Banquet on Oct. 4 in Athens, Georgia. CAES News
Alumni Awards 10/10/19 Merritt Melancon
The CAES Alumni Association presented the 2019 awards at the 65th  University of Georgia College of Agricultural and Environmental Sciences (CAES) Alumni Association Awards banquet on Oct. 4 at the Classic Center in downtown Athens, Georgia.
The only way to properly remove and kill bacteria from raw poultry meat is to thoroughly cook the poultry to a minimum of 165 degrees Fahrenheit. A USDA report now shows that even if consumers don't wash raw poultry, the food safety risk is still present due to other common habits. CAES News
Cooking Chicken Safely 08/28/19 Alexis Roberts
Food safety experts have been warning consumers against washing and rinsing raw poultry for many years, citing how the bacteria in poultry juices can spread and cross contaminate other foods, utensils and surfaces. A USDA report shows that many aren't listening.