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Browse Food Science and Technology Stories - Page 17

248 results found for Food Science and Technology
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Mark Harrison - professor and graduate coordinator - University of Georgia College of Agricultural and Environmental Sciences CAES News
Meigs Professor 03/06/15 Sharon Dowdy
University of Georgia food science professor Mark Harrison was among four UGA faculty recently named Josiah Meigs Distinguished Teaching Professors.
By taking kids to the grocery store and encouraging them to help in meal planning, shopping and food preparation, they can learn positive eating habits and become empowered to try new foods and make smarter food choices. CAES News
Health Food Marketing 02/26/15 Josie A Krogh
Terms like “gluten-free,” “natural,” “organic” and “locally grown” are popping up all over the grocery store and in the food media. It may seem like Americans are eating healthier than ever before.
CAES News
Borlaug Fellows 01/02/15 Christy Fricks
As part of the Norman E. Borlaug International Agricultural Science and Technology Fellowship Program, two visiting researchers are working to ensure the safety the peanut crop in Africa with the help of the University of Georgia College of Agricultural and Environmental Sciences.
A platter of dark and white meat turkey. CAES News
Thanksgiving Leftovers 11/20/14 Merritt Melancon
For many families, the prospect of turkey sandwiches and turkey soup after Thanksgiving is almost as exciting as the big meal itself.
CAES News
Holiday Food Allergies 11/20/14 Merritt Melancon
Almost 50 million Americans live with a food allergy, so there’s a good chance that a large Thanksgiving guest list might mean that you’re cooking for someone with dietary restrictions.
Asian agricultural scientists visited the University of Georgia this week to share with and learn from researchers in the UGA College of Agricultural and Environmental Sciences. UGA animal and dairy scientist John Bernard is shown giving the group a tour of the dairy farm on the UGA CAES campus in Tifton. CAES News
Mini Summit 10/16/14 Sharon Dowdy
A group of scientists from China, Taiwan and Japan traveled to south Georgia this week to share their work with University of Georgia researchers during the Seventh Annual Mini Summit on Food, Policy and the Environment. Cultural differences and thousands of miles separate the group, but they are unified in their primary concern — the safety of the world’s food supply.
Three goats were among those on display at the 2013 University of Georgia Master Goat Farmer class held in Athens. UGA food scientists are working with researchers at Fort Valley State University to train meat goat farmers. CAES News
Goat Meat 10/07/14 Sharon Dowdy
As America’s population continues to change and become more diverse, so does the variety of food sold in grocery stores, cooked in homes and served in restaurants. The popularity of one of these relatively new food choices, goat meat, is on the rise as more people from Asia, Africa, India and the Middle East begin to call the United States home.
Scientists from China and Taiwan visit with CAES researchers at the 2011 Ag Expo in Moultrie. CAES News
Asian Agricultural Sciences Summit 10/01/14 Sharon Dowdy
From tilapia to canned Mandarin oranges, Americans import many staple grocery products from Asian nations like China, Taiwan and Japan. Likewise, these countries import Georgia-grown products—chicken, cotton and pecans.
Jars of peanut butter await taste testers in the University of Georgia building at the 2012 Sunbelt Agricultural Expo. CAES News
Nutritionally-charged Peanut Butter 09/24/14 Cal Powell
A team of University of Georgia scientists have found peanut skins can be incorporated into traditional peanut butter with potentially surprising results.
A concession stand at the Kiwanis Club Fairgrounds in Griffin, Ga. CAES News
Concession Stand Safety 07/03/14 Judy A. Harrison
“Two bits, four bits, six bits a dollar, all for safe food, stand up and holler!” Back to school may mean back to sports for children and back to the concession stand for parents.