University of Georgia food scientist Anand Mohan says attending his two-day workshop will help those deciding whether or not to start a new food business to come to a decision.

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.

A recent deadly outbreak of botulism in Ohio underscores the necessity for proper home canning procedures and food preparation, a University of Georgia Extension food safety specialist said.

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.

Many people are turning toward home canning as a way to show their loved ones how much they care during the holidays. While gifts from one’s own kitchen can mean a lot, it’s essential that the canner use the proper techniques so that everyone has a safe and healthy holiday season.

Bob Westerfield spends his days growing vegetables and watching for problems. As University of Georgia Extension’s consumer vegetable horticulturist, he answers questions from backyard gardeners and Extension agents across the state. In the summer months, most of the questions are about tomatoes.

Canning and preserving homegrown produce will be the focus of the next Saturday at the Rock workshop set for June 8 at Rock Eagle 4-H Center in Eatonton.