CAES Newswire

 College of Agricultural & Environmental Sciences UGA Cooperative Extension
Menu
Published on 08/22/13

UGA food scientist wins international young researcher award

By Sharon Dowdy

The International Association of Food Protection has recognized University of Georgia food scientist Walid Alali with the 2013 Larry Beuchat Young Researcher Award.

The award is named in honor of UGA Distinguished Research Professor Larry Beuchat, a retired College of Agricultural and Environmental Sciences food microbiologist. Sponsored by bioMerieux, Inc., the IAFP presents the award annually to a young researcher who has shown outstanding ability and professional promise in the early years of his or her career.

Alali received a plaque and a $2,000 honorarium during the IAFP 2013 meeting held July 28-31 in Charlotte, NC.

Alali joined the faculty of the UGA Center for Food Safety in the Department of Food Science and Technology in 2008 as an assistant professor of food safety epidemiology. His research focuses on understanding foodborne pathogen transmission in animal populations and developing practical interventions to limit the spread of those pathogens in food animals, particularly poultry.

He has published 27 refereed scientific journal articles, two book chapters and more than 30 scientific abstracts. Alali has developed an international food safety data collection program centered around salmonella on raw poultry sold in retail markets in emerging market countries. He has presented numerous invited talks across the nation and the world.

"Dr. Alali is off to a terrific start in his academic career and certainly deserves this special recognition,” said Michael Doyle, Regents Professor and director of the UGA Center for Food Safety.

In addition to his research projects, Alali is the president of the Georgia Association for Food Protection; serves on the editorial board for the Journal of Food Protection and Poultry Science; and is a member of the Preharvest Food Safety and Meat and Poultry Safety and Quality professional development groups, the Food Protection Trends management committee and the program committee of the Eighth Dubai International Food Safety Conference.

He is also a member of the World Health Organization’s Global Foodborne Infectious Network and the European Food Safety Authority’s expert database.

Alali holds a veterinary medicine degree from Jordan University of Science and Technology, a master’s degree in epidemiology from Kansas State University and a doctorate in epidemiology from Texas A&M University.

Sharon Dowdy is a news editor with the University of Georgia College of Agricultural and Environmental Sciences.

Authors:
Sharon Dowdy
Experts/Sources:
Michael P. Doyle
University of Georgia food scientist Walid Alali
Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.
Download Image
Thermal imaging technology could improve the production of fruits and vegetables. CAES News
Thermal imaging may help fruits, veggies stay fresher longer 10/28/24 Savannah Peat
Before your favorite produce arrives at the grocery store, it must be carefully harvested and maintained across long stretches of time. A recent University of Georgia review suggests new temperature measuring technologies could make that process much simpler, amid growing agricultural challenges fueled by fluctuating climates. Maintaining temperature, humidity and light is critical to ensuring fruits and vegetables don’t spoil or deteriorate rapidly. Temperature spikes are the root of adverse outcomes, so monitoring these changes quickly and accurately is key.
Cairo, Georgia CAES News
New funding for UGA faculty to address rural issues 09/16/24 Baker Owens
The Rural Engagement Workshop for Academic Faculty at the University of Georgia has announced the list of funded faculty seed grants to address issues in rural Georgia. The grants offer funding between $5,000 and $10,000 for faculty to engage with rural Georgians on issues that are critical for their communities. The program encourages collaboration between faculty in UGA schools and colleges with faculty in Public Service and Outreach and UGA Cooperative Extension already working throughout rural Georgia.
goldenlatte CAES News
UGA researchers develop ‘instant’ version of trendy golden milk latte 08/21/24 Jordan Powers
Nestled among cappuccinos and traditional espresso lattes, a unique, golden-hued beverage has grown increasingly popular on cafe menus over the past several years. Advertised as a caffeine-free, healthy coffee alternative, “golden” turmeric milk is a take on haldi doodh — a traditional Indian beverage often used as an at-home cold remedy. Now researchers at the University of Georgia College of Agricultural and Environmental Sciences have developed a new method to make a plant-based, instant version of the beverage.
Northern Thai food CAES News
Exploring the world through food 07/30/24 Sameeka Prabath Rajamani
From the agricultural revolution to globalization, food has always held a defining role for humanity, with foodways serving as the foundation of many cultures and civilizations throughout history. “We talk about food around the dinner table. The food choices we make, the origins of the foods, and where they come from are fascinating,” said Ronald Pegg, one of three University of Georgia instructors for “The Impact of Food and World History and Culture,” a class that takes students on an interdisciplinary exploration of how food shapes societies.
20240111 NC ADT MARCM 041 CAES News
CAES student follows her zeal for food safety to UGA School of Law 07/09/24 Lillian Dickens
The career world is wide open for students at the University of Georgia, a life lesson third-year student Emily Harris learned as a food science major in the College of Agricultural and Environmental Sciences. Harris plans to attend the UGA School of Law to pursue a degree in food regulation and law this fall, a unique path she discovered through classes in the Department of Food Science and Technology.
A team of researchers at CFS, led by director Francisco Diez, studied the potential uses of antimicrobial blue light to eliminate pathogens in manufacturing facilities. CAES News
CAES researchers ensure a safer global food supply 06/07/24 Jennifer L Reynolds
In 2018, the United Nations General Assembly established June 7 as World Food Safety Day to bring awareness of foodborne risks and “to celebrate the myriad benefits of safe food.” With 25 faculty members involved in food safety microbiology, the University of Georgia has one of the largest teams of food safety researchers of any university. Their research and collaboration efforts contribute to a growing body of knowledge that ensures producers and consumers have the latest information about food safety.