Food scientist Ronald Pegg loves to see the light switch on in his students
By Sage Barnard
Whether food scientist Ronald Pegg is chasing coffee “from bean to cup” in Costa Rica or pinpointing the phenolic antioxidant constituents in Georgia pecans, he has a passion for inspiring an investigative spirit in his students.
“I attempt to instill in my students the desire for lifelong learning and the realization that the knowledge base of their profession is not static, rather it is dynamic,” Pegg said. “I get no greater joy than when one of my students is conducting an experiment, and I all of a sudden see a light switch on.”
Pegg’s career has been defined by his enthusiasm toward his students and his unique teaching style. His main goal always has been to provide a balanced mix of engaging lectures and hands-on laboratory activities for his students to explore the concepts that are key to understanding the makeup of food and how its constituents can be analyzed.
As coach and mentor to the university’s Food Science College Bowl Team, Pegg works to advise students while they’re in Athens, and many students still seek his advice long after they have left the university.
This year, he was named a Josiah Meigs Teaching Professor. In recognition of his commitment, his students have voted him UGA Outstanding Undergraduate Faculty of the Year or Graduate Faculty of the Year six times. In 2013, Pegg won the Richard B. Russell Award for Excellence in Undergraduate Teaching, becoming the first faculty member in his department to win the honor.
“For more than a decade, Dr. Pegg has been able to maintain the same enthusiasm for teaching that he had when he started at UGA,” said Josef Broder, CAES associate dean for academic affairs. “That excitement is contagious and inspires a sense of curiosity in his students that never really leaves them. His work is one reason why food science graduates from the University of Georgia are sought-after by industry leaders and research institutions the world over.”
Sage Barnard is a student writer for the UGA College of Agricultural and Environmental Sciences and UGA Cooperative Extension.
William “Bill” D. Branch, Georgia Seed Development Professor in Peanut Breeding and Genetics in the College of Agricultural and Environmental Sciences, has been elected as Fellow for the National Academy of Inventors (NAI).
Branch is the 17th UGA faculty member to receive this honor, which recognizes inventors whose innovations have had a significant impact on society, economic development and quality of life.
Organic fruits and vegetables often face a higher risk of spoiling and harboring foodborne pathogens than their conventional farming counterparts. Because organic growers and packers must adhere to higher production standards and restrictions on chemical additives, University of Georgia experts are exploring alternative methods for protecting organic products and consumers through a new $3.5 million grant from the United States Department of Agriculture.
“Use by,” “Sell by” and “Best by” dates on food packaging can be helpful indicators of how long a consumer can store a food item before eating, but often these dates lead to high quantities of wasted food. About one-fifth of food produced for human consumption is discarded before it can be eaten, equating to 1 billion meals a day and contributing to global food insecurity.
Safe recipes for canning chicken and other meat stocks are plentiful, but when it comes to seafood, the options are limited. Currently there are no research-based, validated recipes for safely canning seafood broth at home, only recipes developed for taste and flavor. A team of University of Georgia scientists are conducting an exploratory study they hope will lead to validated seafood broth recipes for home canners.
With over 30 years of research at the University of Georgia, renowned College of Agricultural and Environmental Sciences food scientist Casimir Akoh was named an inaugural Highly Ranked Scholar by ScholarGPS earlier this year. Placing in the top 0.05% of all scholars worldwide, Akoh earned the honor through his work's high impact, his prolific publication record and the outstanding quality of his academic contributions.
The holiday table: For many, it is the highlight of the season, packed with roast turkey, savory stuffing, homemade pies and perhaps a cold glass of eggnog. It is also a place where bacteria can linger, turning a holiday gathering into a very different type of party. As holiday menus are planned and grocery lists assembled, Carla Schwan, University of Georgia Cooperative Extension food safety specialist, urges home cooks to remember one key rule. Keep hot foods hot and cold foods cold.
