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Browse Food Science and Technology Stories - Page 23

261 results found for Food Science and Technology
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Beef cattle graze in a pasture at the University of Georgia Mountain Research and Education Center in Blairsville, Ga. CAES News
Safer food 04/26/12 Merritt Melancon
While the California dairy cow that tested positive for bovine spongiform encephalopathy, or mad cow disease, made national headlines this week, University of Georgia livestock and food safety experts say the real story is how well the nation’s food safety system worked.
CAES News
Top honors 04/10/12 Sharon Dowdy
Casimir C. Akoh, Distinguished Research Professor in the University of Georgia Department of Food Science and Technology, has received the top award from the American Oil Chemists’ Society and the Institute of Food Technologists.
Nicki Schroeder, of High Road Craft Ice Cream in Atlanta, scoops a serving of ice cream for the judges at the 2012 Flavor of Georgia Food Product Contest. CAES News
High Road Craft Ice Cream scores again 03/15/12 Merritt Melancon
High Road Craft Ice Cream, of Atlanta, was selected as the grand champion of the 2012 Flavor of Georgia Food Product Contest.
cracked pecans CAES News
Pecan research 01/17/12 Stephanie Schupska
The pecan, a Georgia crop staple, packs a much higher antioxidant punch than its nut-cousin the almond. But what the little-known nut is high in is overshadowed by what it’s low in—research, marketing and consumer data.
Barbara Petit, Georgia Organics, tallies up her scores during the 2011 Flavor of Georgia Food Product Contest. CAES News
Flavor of Georgia 12/02/11 April Reese Sorrow
High Road Craft Ice Cream won top prize in the dairy division of this year’s Flavor of Georgia Food Product Contest. Since winning the University of Georgia contest, the company has been growing by leaps and bounds.
Deep-space travel will require foods that contain such low levels of oxygen, they can be stored for years while retaining their quality. As it turns out, this is a valuable trait for food stored here on Earth as well. CAES News
Beyond Tang 11/03/11 Stephanie Schupska
With a grant from NASA, food scientists at the University of Georgia aim to create zero-oxygen storage foods for deep-space travel. They admit to still being a few years away from that goal, but they recently made great strides that will translate not only into improved foods for space but for Earth-bound grocery shelves, too.
Scientists from China and Taiwan visit with CAES researchers at the 2011 Ag Expo in Moultrie. CAES News
International summit 10/21/11 April Reese Sorrow
China is a major supplier of food ingredients and products to the U.S. and Canada. However, food safety concerns for both Chinese and U.S. products have resulted in food recalls in recent years. To address these concerns, the University of Georgia held the fourth International Summit on Emerging Issues in Food Safety and Marketing.
A young visitor to the UGA Pavilion at the 2011 Sunbelt Ag Expo in Moultrie, Ga., Oct. 19 learns about giant cockroaches. CAES News
Expo weathers on 10/20/11 Brad Haire
Despite an uncomfortable mix of wet, cold and windy weather, North America’s premier farm show, the Sunbelt Ag Expo, marched on this week in Moultrie, Ga. More than 70,000 visitors perused the wears of 1,200 vendors, a North Carolina farmer was tapped as the Southeast’s top and land-grant universities brought their messages to the masses.
The 2011 D.W. Brooks Faculty Awards for Excellence were awarded to: (L-R) William Vencill, Teaching; Yen-Con Hung, Research; Casey Ritz, Extension; and Ronnie Barentine, Public Service Extension. CAES News
D.W. Brooks Awards 10/05/11 Sharon Dowdy
Four University of Georgia College of Agricultural and Environmental Sciences faculty members were awarded the college’s highest honor Oct. 4 in Athens, Ga., at the annual D.W. Brooks Lecture and Faculty Awards for Excellence.
The only way to properly remove and kill bacteria from raw poultry meat is to thoroughly cook the poultry to a minimum of 165 degrees Fahrenheit. A USDA report now shows that even if consumers don't wash raw poultry, the food safety risk is still present due to other common habits. CAES News
Food Safety 08/04/11 April Reese Sorrow
Recent salmonella outbreaks linked to ground turkey and papayas thrust national attention on food safety. And while these foods currently hold the spotlight, consumers should take care in how they prepare and serve food at home – or they could make people sick with what they cook, says a University of Georgia food expert.