For years, food scientist Francisco Diez studied and admired the work of University of Georgia Regents’ Professor Mike Doyle, but the two researchers’ paths never crossed. For the next year, they will work closely together as Diez transitions into Doyle’s role as director of the UGA Center for Food Safety in Griffin, Georgia.

Raising a flock of backyard chickens ensures that you have a steady supply of fresh eggs. But if you plan to sell those eggs, Georgia law requires the eggs be candled.

Tucked into a corner of the University of Georgia’s campus in Griffin, Georgia, FoodPIC is an innovative research center that could be a key component in bringing business and industry to the state.

University of Georgia food engineer Fanbin Kong has been awarded a more than $496,000 grant from the U.S. Department of Agriculture National Institute of Food and Agriculture to study the safety of nanocellulose and how it affects humans’ food digestion and nutrient absorption.

Amanda Wilbanks, owner of Gainseville’s Southern Baked Pie Company, baked her way to the grand prize with her caramel pecan pie in the University of Georgia’s 2016 Flavor of Georgia Contest.

Mike Doyle doesn’t eat raw bean sprouts, medium-rare hamburgers or bagged salads. He isn’t on a special diet, but as director of the University of Georgia Center for Food Safety in Griffin, Georgia, he studies the food pathogens that sicken thousands of Americans each year. For a time, foodborne illness was most often connected with undercooked meats; today, 33 percent of cases are tracked back to raw produce.

Judges have selected 33 products to compete in the final round of the University of Georgia's 2016 Flavor of Georgia Food Product Contest March 14-15 at the Georgia Railroad Freight Depot in Atlanta.

Spring water from springs scattered across north Georgia may taste better than tap water, but that doesn’t mean it is safe to drink. The truth is that these spring water sources are not tested or treated.

While early reaction to the new dietary guidelines released by the federal government on Thursday focused on new warnings about added sugar, sodium and meat, a University of Georgia expert noted the report is largely consistent with previous versions.