Browse Food Science and Technology Stories - Page 17

224 results found for Food Science and Technology
A University of Georgia study finds cleaning beef with electrolyzed oxidizing water before processing reduces E. coli numbers. CAES News
Shockingly powerful water
University of Georgia researchers have used electrolyzed oxidizing water to sanitize poultry, kill funguses on nursery-grown plants and remove pathogens from produce. Now they’re using it to reduce shiga toxin-producing E. coli (STEC) on beef.
University of Georgia Regents Professor Michael Doyle was awarded the 2013 Distinguished Agriscience Scientist Award on Monday, July 8 at a ceremony in Washington, D.C. He is shown (center) with (l-r) Georgia Farm Bureau President Zippy Duvall, award winner Sara Clark of Sonoraville High School in Calhoun, Ga. and UGA College of Agricultural and Environmental Sciences Dean and Director Scott Angle. CAES News
Doyle honored
University of Georgia Regents Professor of Food Microbiology Michael P. Doyle has been awarded the 2013 Christopher Columbus Fellowship Foundation Agriscience Award.
Steaks on the grill. CAES News
Safe grilling
Mike Doyle likes his steaks cooked to around medium well. But when it comes to ground beef, he always cooks hamburgers to an internal temperature of exactly 160 degrees F.
Vidalia onions growing in Lyons, Ga. CAES News
Perfect Vidalias
Most Vidalia onion lovers choose the Georgia-grown onion because it tastes sweet. University of Georgia scientists are searching for a way to help Vidalia onion farmers guarantee their crop meets consumers’ expectations – sweet, but not too pungent.
Georgia Department of Agriculture Retail Program Manager Bruce Varnadoe, from left, Janet Sylvia, digital media specialist with the UGA College of Agricultural and Environmental Sciences; Judy Harrison, professor and UGA Extension foods specialist with the UGA College of Family and Consumer Sciences and GaDOA Regulatory Affairs Manager Craig Nielsen were recently honored with an international award by Blackboard, the company that makes online classroom software Wimba. CAES News
Staff Development Award
University of Georgia Cooperative Extension and the Georgia Department of Agriculture recently received international recognition for their efforts to help Georgians develop safe produce and products for farmers markets.
Fanbin Kong, a researcher in the University of Georgia College of Agricultural and Environmental Sciences Department of Food Science Technology, has spent is career studying how our bodies interact with the food we eat. CAES News
Gut check
The back of a juice bottle contains all kinds of information about your favorite breakfast beverage: calorie content, grams of sugar and the amount of antioxidants in the mix. But what you don't see on the nutrition label is how your body processes those nutrients-how much of the juice's sugar and vitamin content is absorbed by your digestive system.
Barbara Petit, Georgia Organics, tallies up her scores during the 2011 Flavor of Georgia Food Product Contest. CAES News
Flavor of Georgia Showcase
Finalists from the 2013 Flavor of Georgia Food Product Contest and past Flavor of Georgia contests will be at the Buford Highway Farmers Market this weekend.
Farmers and members of the general public met in Macon on March 20 to view a listening session in Atlanta on the proposed new food safety act. Lee Lancaster, senior compliance specialist with the Georgia Department of Agriculture, is shown explaining how to submit comments to the U.S. Food and Drug Administration. CAES News
Food safety act
Concerned Georgia farmers gathered in Atlanta, Macon and Tifton on Wednesday, March 20 to hear a summary of the U.S. Food and Drug Administration’s new Food Safety Modernization Act. Proposed by Congress, the act was developed in an effort to improve the safety of the nation’s food supply.
UGA Food Science and Technology Professor Ron Pegg is one of three UGA faculty members who will receive the 2013 Richard B. Russell Award for Excellence in Undergraduate Teaching, the university's highest early career teaching honor. CAES News
Ronn Pegg wins top teaching award
Ron Pegg’s students know him as one of the only food science professors to still require his students to use blue books during exams. However, his colleagues have come to know him as an instructor who is breaking new ground in food science instruction at the University of Georgia.
Atlanta architect and chocolatier Amy Stankus serves chocolates to the public during the Flavor of Georgia 2013 legislative reception on Monday March 11 at the Georgia Freight Depot in Atlanta. Stankus' company Chocolate South won the first prize in the 2013 Flavor of Georgia Food Product Contest. CAES News
2013 Flavor of Georgia
Atlanta architect Amy Stankus has spent years creating beautiful buildings, but lately she’s turned her sights to some smaller — all-be-it more delicious — creations. Her Atlanta-based chocolate shop won the grand prize of the 2013 Flavor of Georgia Food Product Contest.