The National Academy of Inventors named Michael Doyle, University of Georgia Regent’s Professor of Food Microbiology and director of UGA’s Center for Food Safety in Griffin, Ga., to the 2013 class of NAI Fellows.
A recent University of Georgia study of Americans’ groceries showed that fresh may not always be the best choice — at least not in terms of delivering the vitamins and minerals that families expect from their veggies.
Preparing a great holiday meal for your friends and family is a great way to share the spirit of the season and make new memories. Unfortunately, far too often during this time of year, many families end up sharing a foodborne illness in addition to that turkey and dressing. UGA Extension food safety experts offer these tips on food safety along with those provided by the U.S. Department of Agriculture.
On Oct. 1, the University of Georgia College of Agricultural and Environmental Sciences recognized its staff and faculty who have demonstrated excellence in the college’s teaching, research and Extension missions with the annual D.W. Brooks awards.
Georgia apples, peaches, corn, beef and other locally grown food will be part of the curriculum for Colbert Elementary School students in Madison County as part of the Feed my School for a Week program, Sept. 23-27.
With immigration reform, the farm bill and student loan negotiations making headlines this summer, the six University of Georgia students who spent the summer in Washington as College of Agricultural and Environmental Sciences D.C. Ag Fellows were extremely busy.
As one the United State’s largest trading partners, and a major consumer of Georgia agricultural products — like poultry and pecans — China is apt to play a major role in the future of food production. A group of University of Georgia students gained a better understanding of how the world's second largest economy ticks and the symbiosis of the U.S. and Chinese food industry during a study abroad there.