Maxwell Lamptey is visiting America, specifically Griffin, Georgia, in the hopes of learning new methods to fight aflatoxin — a carcinogen produced by soil fungus that can grow on peanuts — in his home country of Ghana.
University of Georgia food science students have created a bread-free, microwavable breakfast sandwich that, if marketed, would fill a need for consumers on low-carbohydrate or gluten-free diets. Either way, the new food idea won them a national award and $10,000 to share.
This summer 83 high school students from across Georgia gained real-world research experience through the University of Georgia College of Agricultural and Environmental Sciences' (CAES) Young Scholars Program.
With more and more students growing their own produce through community and school gardens, it only makes sense that many students are ready to take the next step and “put up” some of those hard-earned veggies and fruits.
In an effort to increase international collaboration on research and outreach projects, the Office of Global Programs at the University of Georgia College of Agricultural and Environmental Sciences has awarded its 2015 international travel grants for college faculty.
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.