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.

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.

Buying takeout food is a good choice to lower risks of exposure to COVID-19 because it reduces the number of touchpoints relative to eating in a restaurant, said Elizabeth Andress, a UGA Extension food safety specialist in the College of Family and Consumer Sciences.

Because peanut is nutritious, relatively inexpensive and shelf stable, the nut already is the main component in Ready-to-Use Therapeutic Food to help children recover from severe malnutrition and in supplementary foods to prevent malnutrition. Numerous studies show cognitive benefits to people who consume nuts; research currently under way through the Peanut Innovation Lab could directly show that eating peanuts can help children succeed in school.

Judges have selected 30 products to compete in the second and final round of the University of Georgia’s annual Flavor of Georgia Food Product Contest. Narrowed from a field of 117 products, the finalists will compete on April 7 in Athens with an awards ceremony following.

A focal point of holiday festivities for families every year is to gather around the dinner table and partake of delicious delicacies. But as scrumptious as those goodies are the first time, eating them again can be just as good if they are handled properly.

As we approach the holiday season, people begin to find comfort in comfort foods, rationalizing that they can work on their diet after the beginning of the new year. 

For the past decade, demographers have predicted that the world would have to double its food supply by 2050 to feed the growing population.

Former Executive Director of the United Nations World Food Programme Ertharin Cousin has spent her career working to build more robust and sustainable food systems in food insecure countries around the world.