Browse Food Preservation Stories - Page 4

41 results found for Food Preservation
Flavor of Georgia logo CAES News
Flavor of Georgia Deadline
Time is running short for food entrepreneurs who want to participate in the state’s premier annual food competition: UGA’s Flavor of Georgia Food Product Contest. The deadline for registering for the 10th annual contest is Friday, Feb. 5.
Food safety researcher Larry Beuchat, a Distinguished Professor Emeritus at the University of Georgia, looks at a petri dish containing salmonella. CAES News
Dangerous Snacks
Researchers at the University of Georgia found that pathogens, like salmonella, can survive for at least six months in cookies and crackers. The recent study was prompted by an increased number of outbreaks of foodborne diseases linked to low-water-activity, or dry, foods.
University of Georgia food scientists had participants in a recent workshop taste three brands of worcestershire sauce to demonstrate how one food item can taste different from different manufacturers. Participants in the class were considering or have developed a new food product for the retail market. CAES News
Food Workshop
Potential new food product developers from across the state learned the process of creating, packaging and launching a new food product at the University of Georgia’s New Food Business Workshop, held Oct. 6-7 on the university’s Griffin Campus.
Pie pumpkin painted during workshop at UGA Research and Education Garden in Griffin, Ga. CAES News
Preserving Pumpkins
Pumpkins are a staple of fall-time cuisine and festivities. Whether canned, dried or pickled, there are some important tips to keep in mind when preserving this holiday favorite. Due to natural acidity levels, pumpkins require certain precautions be taken when canning in order to make preserves that are safe to eat.
Chef Matthew Raiford, owner of The Farmer & The Larder in Brunswick, Ga., is among the experts who have helped lead University of Georgia Extension's "Starting a New Food Business" class. CAES News
Food Business Workshop
University of Georgia food scientist Anand Mohan says attending his two-day workshop will help those deciding whether or not to start a new food business to come to a decision.
Since joining the University of Georgia College of Agricultural and Environmental Sciences in 2014, sensory scientist Koushik Adhikari has led consumer panels on roasted peanuts, Vidalia onions, steak and dog food. CAES News
Sensory Science
A University of Georgia food scientist is turning to a logical source for input on which foods consumers like and which they don’t like. His research involves recruiting people from all walks of life to come into his laboratory in Griffin, Georgia, and taste food.
Elizabeth Andress, director of the National Center for Home Food Preservation housed in the University of Georgia College of Family and Consumer Sciences, trains UGA Cooperative Extension agents and others on the proper, safe way to can fruits, vegetables and other foods. CAES News
Reduce risks
A recent deadly outbreak of botulism in Ohio underscores the necessity for proper home canning procedures and food preparation, a University of Georgia Extension food safety specialist said.
Kirk Kealey, the new director of the University of Georgia' Food PIC Center, has launched more than 200 products, most of them beverages like a Mountain Dew for Russia, an apple soft drink for China and a mango juice drink now sold in Lebanon. Through these experiences he learned the numerous steps necessary to create a product consumers will accept. CAES News
Food PIC Director
Kirk Kealey spent the last 30 years helping develop and launch products like Mountain Dew, Tropicana juices and Dove Chocolate. Now, as director of the University of Georgia’s Food Product Innovation and Commercialization (PIC) Center, he’ll do the same for small and large food businesses in Georgia and across the Southeast.
University of Georgia food safety specialist Elizabeth Andress says canning your favorite recipe and giving it as a gift may be a very thoughtful present, but follow proper guidelines so you don't pass on a foodborne illness. CAES News
Homemade Gifts
Many people are turning toward home canning as a way to show their loved ones how much they care during the holidays. While gifts from one’s own kitchen can mean a lot, it’s essential that the canner use the proper techniques so that everyone has a safe and healthy holiday season.
Tomato plant with tomatoes in various stages of ripeness CAES News
Homegrown tomatoes
Bob Westerfield spends his days growing vegetables and watching for problems. As University of Georgia Extension’s consumer vegetable horticulturist, he answers questions from backyard gardeners and Extension agents across the state. In the summer months, most of the questions are about tomatoes.