Browse Food Science and Technology Stories - Page 18

250 results found for Food Science and Technology
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
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
“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.
There were almost 800,000 acres of peanuts grown in Georgia in 2015. CAES News
Peanut Funding
University of Georgia peanut researchers have been granted $256,280 from the Georgia Peanut Commission to fund various peanut-related research projects in 2015.
University of Georgia scientist Walid Alali was presented the university's 2014 Creative Research Medal based on his research on salmonella in the poultry industry. Alali is a food scientist with the University of Georgia College of Agricultural and Environmental Sciences. He is shown (right) receiving the honor from UGA Vice President for Research David Lee. CAES News
Creative Research Medal
Walid Alali, a scientist with the University of Georgia Griffin Campus, has received the University of Georgia Creative Research Medal — an award presented to faculty who have conducted outstanding research within the past five years on a single topic.
Cotton is dumped into a trailer at the Gibbs Farm in Tifton on Wednesday, Oct. 30, 2013. CAES News
Farm Bill
U.S. Farm Bill education will be the focus of an upcoming series of meetings coordinated by University of Georgia agricultural economists.
An array of food products CAES News
Food Business Class
A two-day workshop led by University of Georgia and industry experts is designed to help food entrepreneurs start new food businesses.
This month, Michael Doyle retired from his position as director of the Center for Food Safety on the UGA Griffin campus. CAES News
Doyle Honored
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.
Barbara Petit, Georgia Organics, tallies up her scores during the 2011 Flavor of Georgia Food Product Contest. CAES News
Flavor of Georgia 2014
Georgia entrepreneurs and chefs only have a few weeks left if they want to participate in the 2014 Flavor of Georgia Food Product Contest.
A diseased leaf on a tree at the University of Georgia's Southeast Research and Education Center in Midville, Ga. CAES News
Chocolate Leaves
Using leaves from landscape plants to mold chocolate leaves for your holiday desserts may awe guests, but University of Georgia food safety specialists say it isn’t worth the health risks.
Fresh vegetables grown organically by an Elijay, Ga., farmer CAES News
Frozen Nutrients
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.