University of Georgia
UGA College of Agricultural & Environmental Sciences Department of Horticulture
Menu
Close
Search

Browse Food Science and Technology Stories

261 results found for Food Science and Technology
Browse Stories By Category
4-H Agricultural and Applied Economics Agricultural and Environmental Services Laboratories Agricultural Leadership, Education and Communication Animal and Dairy Science Bee Lab C.M. Stripling Irrigation Research Park Center for Agribusiness and Economic Development Center for Food Safety Center for Invasive Species and Ecosystem Health Center for Urban Agriculture Coastal Georgia Botanical Gardens Crop and Soil Sciences Entomology Experiential Learning Feed the Future Peanut Lab Financial Planning, Housing and Consumer Economics Food Product Innovation and Commercialization Center Food Science and Technology Griffin Horticulture Human Development and Family Science Institute of Plant Breeding, Genetics and Genomics International Programs Nutritional Sciences Office of Development and Alumni Relations Office of Inclusive Excellence Plant Pathology Poultry Science Research and Education Centers (RECs) Tifton Trial Gardens UGA Grand Farm Warnell School of Forestry and Natural Resources
In developing markets where making staple foods is a daily task and warmer climates where food spoilage is common, foods that have more longevity and are easily preserved can enhance economic opportunities by reducing food preparation tasks and lower environmental impact. CAES News
Fighting Food Waste 12/16/24 Lillian Sosbee
“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.
A bubbling pot unveils the creation of a fish broth infused with succulent shrimp. CAES News
Seafood Broth 12/10/24 Cal Powell
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.
Placing in the top 0.05% of all scholars worldwide, Casimir Akoh earned the honor through his work's high impact, his prolific publication record and the outstanding quality of his academic contributions. CAES News
Casimir Akoh 12/09/24
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.
Holidaydinner CAES News
Holiday Food Safety 12/04/24 Jordan Powers
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.
Thermal imaging technology could improve the production of fruits and vegetables. CAES News
Thermal Imaging 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
Rural Funding 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
Instant Golden Milk 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
The Impact of Food and World History and Culture 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
Food law 07/09/24 Lillian Sosbee
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
World Food Safety Day 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.