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4-H Agricultural and Applied Economics Agricultural and Environmental Services Laboratories Agricultural Leadership, Education and Communication Animal and Dairy Science Bee Lab C.M. Stripling Irrigation Research Park Center for Agribusiness and Economic Development Center for Food Safety Center for Invasive Species and Ecosystem Health Center for Urban Agriculture Coastal Georgia Botanical Gardens Crop and Soil Sciences Entomology Experiential Learning Feed the Future Peanut Lab Financial Planning, Housing and Consumer Economics Food Product Innovation and Commercialization Center Food Science and Technology Griffin Horticulture Human Development and Family Science Institute of Plant Breeding, Genetics and Genomics International Programs Nutritional Sciences Office of Development and Alumni Relations Office of Inclusive Excellence Plant Pathology Poultry Science Research and Education Centers (RECs) Tifton Trial Gardens UGA Grand Farm Warnell School of Forestry and Natural Resources
UGA MBA students chop down privet and other weedy shrubs at the Garnett Ridge Community Garden in Athens, Ga., on Aug. 9, 2011. MBA students start their first year off with a community service project. CAES News
Community gardens 08/18/11 Stephanie Schupska
Approximately 500 University of Georgia students recently walked into the two sections of professor David Berle’s introduction to horticulture course. Throughout the semester, they’ll be introduced to all things plants and learn how to serve the community they live in.
Mark Risse, left, and Adam Speir check out the compost piles at the University of Georgia. Risse and Speir are faculty in the UGA College of Agricultural and Environmental Sciences Department of Biological and Agricultural Engineering. CAES News
Climate change 08/11/11 April Reese Sorrow
University of Georgia researchers recently joined a national team of scientists working on a five-year, $4.1-million U.S. Department of Agriculture grant designed around climate change’s effects on animal agriculture.
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.
UGA food scientist Jennifer Cannon conducts research at the Center for Food Safety in Griffin, Ga. CAES News
Controlling noroviruses 08/04/11 Sharon Dowdy
Most people have heard of food pathogens like E. coli and salmonella, but the majority of food disease cases are caused by human noroviruses, not food pathogens. Many of these cases are the result of poor hand hygiene practices during food service, said University of Georgia food scientist Jennifer Cannon.
Drip irrigation helps to keep soil and water from splashing on plants leaves, which helps cut down on plant disease. CAES News
Plant diseases 07/28/11 April Reese Sorrow
Beautiful plants often don’t live up to their potential. Getting to the root of problems like disease and wilt sometimes starts with a look in the mirror, says University of Georgia experts.
A viburnum plant showing leaf dieback from petioles. CAES News
Sudden Oak Death 07/21/11 April Reese Sorrow
University scientists and forestry experts are using rhododendron leaves as bait to detect the presence of a disease that can kill Georgia’s historic oak trees.
Paterson receives award CAES News
Paterson honored 07/14/11 Sharon Dowdy
University of Georgia Distinguished Research Professor Andrew Paterson has been awarded the 2011 Christopher Columbus Fellowship Foundation Agriscience Award.
Use tweezers to remove ticks. Pinch the tick close to the mouthparts to remove as much as possible. If the tick head is left behind, don't worry. Having a tick attach itself to your skin is like having a thorn. Your body will expel it over time. CAES News
Nix ticks 07/07/11 April Reese Sorrow
It’s summer, and outdoor activities are on the menu. Make sure you don’t end up on the menu of a blood-sucking travel partner when you are out and about, say University of Georgia experts.
Supermarket beef case at Buford Farmers Market CAES News
Safer beef products 07/07/11 Sharon Dowdy
University of Georgia scientists were awarded a five-year $4.9 million grant from the U.S. Department of Agriculture to study ways to kill foodborne pathogens on beef before it arrives on supermarket shelves and in restaurant kitchens.
CAES News
Farm labor in demand 07/07/11 Candace Pollock-Moore
Changes in certain policies affecting farm labor and improved business strategies are needed to help farmers weather farm labor shortages, says a University of Georgia agricultural economist.