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Browse Food Science and Technology Stories - Page 8

248 results found for Food Science and Technology
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Nick T. Place, an academic leader with a record of applying research-based expertise to the needs of agricultural producers and communities, has been named dean of the UGA College of Agricultural and Environmental Sciences and director of UGA Cooperative Extension and the Agricultural Experiment Stations. CAES News
CAES Dean Named 09/08/20 Sam Fahmy
Nick T. Place, an academic leader with a record of applying research-based expertise to the needs of agricultural producers and communities, has been named dean of the University of Georgia College of Agricultural and Environmental Sciences and director of UGA Cooperative Extension and Agricultural Experiment Stations.
Researchers at the University of Georgia College of Agricultural and Environmental Sciences have recently found the genetic mechanism that controls the shape of tomatoes also controls the shape of potatoes and may control the shape of other fruits as well. CAES News
Making Tomatoes Safer 09/08/20 Maria M. Lameiras
When vegetable farmers harvest crops, they often rely on postharvest washing to reduce any foodborne pathogens, but a new University of Georgia study shows promise in reducing these pathogens — as well as lowering labor costs — by applying sanitizers to produce while it is still in the fields.
University of Georgia bacteriologist Govind Dev Kumar joined the faculty at the Center for Food Safety on the UGA Griffin campus in Griffin, Georgia, in September of 2018. CAES News
COVID-19 Strategies 08/06/20 Maria M. Lameiras
A literature review by University of Georgia researchers has helped identify the most effective antimicrobial agents for preventing the spread of COVID-19 within the food supply chain.
Irrigation on a corn field the University of Georgia Tifton Campus (file photo). CAES News
Produce Safety 05/21/20 Josh Paine
An online tool developed by the University of Georgia College of Agricultural and Environmental Sciences is helping produce growers assess their water quality and prepare for increased testing requirements.
As an assistant professor of food virology at the University of Georgia Center for Food Safety in Griffin, Malak Esseili has been focused on studying the microbial ecology of human viral pathogens (such as human noroviruses), and now her work includes the emerging viral pathogen SARS-CoV-2 (the virus that causes COVID-19). CAES News
Coronavirus Research 05/14/20 Sharon Dowdy
When COVID-19 was identified, Malak Esseili stopped taking her children along on trips to the grocery store and she told her sisters to start wearing scarves as makeshift masks while in public. As an assistant professor of food virology at the University of Georgia Center for Food Safety in Griffin, Esseili studied the emerging viral pathogen SARS-CoV-2 (the virus that causes COVID-19).
A student working on the UGA Tifton Campus weighs tomatoes at the Blackshank Farm. CAES News
COVID-10 Ag Safety 05/07/20 Laurel Dunn
Farmers and food processors take routine steps to reduce the likelihood of foodborne pathogens, like Salmonella and E. coli, contacting our food and causing illness. The procedures that our food industry takes on a daily basis are also effective in reducing the chances that the coronavirus responsible for COVID-19 will come in contact with the food we eat.
University of Georgia food scientist Yen-Con Hung has been named the first recipient of the Koehler-Ayers Professorship. CAES News
Koehler-Ayers Professor 05/05/20 Sharon Dowdy
University of Georgia food scientist Yen-Con Hung has been named the first recipient of the Koehler-Ayers Professorship.
Illustration by the Centers for Disease Control and Prevention (CDC) of the Severe Acute Respiratory Syndrome coronavirus 2 (SARS-CoV-2), which has been named coronavirus disease 2019 (COVID-19). CAES News
COVID-19 Resources 05/01/20 Laurel Dunn
University of Georgia Cooperative Extension, in cooperation with North Carolina State University and other land grant universities, compiled a list of resources to assist the general public, farmers and the food industry during the COVID-19 pandemic.
Producers should educate workers on COVID-19 symptoms, how it spreads and how to reduce the spread of the disease at farms and packinghouses. CAES News
COVID-19 Farm Safety 04/03/20 Laurel Dunn
While there is no evidence that the COVID-19 virus is a food safety concern, it is a worker health concern as it spreads via close person-to-person contact or by contact with contaminated surfaces.
University of Georgia Extension experts say that you should wash your hands for 20 seconds with warm soap and water to effectively clean them. Hand sanitizer is not a replacement for hand-washing. Sanitizer can be used in the event that soap and water are not available, but soap and water are always the best choice for hand-washing. CAES News
Healthy Homes 03/26/20 Laurel Dunn, Govindaraj Dev Kumar
As messages about COVID-19 come in from all angles, consumers need clear, direct information on how to keep themselves and their families safe from potential infection. University of Georgia food scientists offer tips on staying healthy and protecting your family.