A team of food industry experts and grocery buyers selected 33 products to compete in the final round of the University of Georgia's 2016 Flavor of Georgia Food Product Contest. A record-breaking 135 products were entered into the contest this year in 11 categories. CAES News
UGA's Flavor of Georgia contest entry deadline is Feb. 9
Georgia food entrepreneurs have less than a week to enter the state's premier food product contest.
Chef Steve Ingersoll, an instructor at the College of Coastal Georgia, demonstrates one of his favorite curry recipes during a visit to the University of Georgia Department of Food Science and Technology to promote the college's new CAES News
Culinary May term allows CAES students to take food from the farm to the table
UGA College of Agricultural and Environmental Sciences teams up with College of Coastal Georgia to offer students culinary skills to complement their knowledge of food systems.
Carla Reed and Danny Morris stuff quail sausage links in a food science laboratory on the University of Georgia campus in Athens, Georgia. CAES News
UGA food scientists develop nutritious, kid-friendly quail sausage from extra trimmings
Recipe by UGA team turns quail into tasty, maple-flavored link sausage.
A graduate student from the second cohort of UGA's Sustainable Food System Initiative fellowship program presents his research at a year-end symposium in April. CAES News
UGA's Sustainable Food Systems Initiative awards third round of fellowships
Sustainable Food Systems Initiative building a model for collaborative research at UGA.
University of Georgia College of Agricultural and Environmental Sciences master's degree student Esther Akoto works with composting barrels as part of her research into whether composting kills the aflatoxin-producing molds in peanut field waste. CAES News
UGA food science student looks to composting to help protect peanut from aflatoxin contamination
Age-old composting practices may have the power to diminish aflatoxin contamination in peanut fields.
A concession stand at the Kiwanis Club Fairgrounds in Griffin, Ga. CAES News
Food safety and Friday night lights
Before food is served, train concession stand workers in food safety.
The University of Georgia College of Agricultural and Environmental Sciences is challenging its students — and students across the university — to become entrepreneurial groundbreakers through FABricate, a contest of student ideas to help feed the world. CAES News
UGA College of Agricultural and Environmental Sciences launches FABricate entrepreneurship challenge this fall
CAES is looking for new ideas to help feed the world; students challenged to develop new ag technologies, new food products and new business ideas.
Francisco Diez Gonzalez became director of the University of Georgia Center for Food Safety on July 1, 2016. Diez earned a bachelor's degree in food technology from the Monterrey Institute of Technology and Higher Education, and completed master's and doctoral degrees in food science at Cornell University in New York. He came to UGA from the University of Minnesota, where he was a faculty member and head of the Department of Food Science and Nutrition. CAES News
Francisco Diez is new director of UGA Center for Food Safety
University names new director to replace UGA Regents Professor Mike Doyle.
University of Georgia researchers Jamie Cooper and Chad Paton have found that by eating a diet high in polyunsaturated fat, study participants show significant decreases in total cholesterol and other markers of “bad” cholesterol such as LDL and triglycerides. In this case, study participants consumed a seven-day diet of whole foods such as walnuts, wild-caught Alaskan keta salmon, tuna, flax seed oil, grapeseed oil and canola oil, along with fish oil supplements. CAES News
Eating diet high in polyunsaturated fats can protect against effects of 'splurge' meals
UGA study finds diet high in polyunsaturated fats increases fat burning, decreases total cholesterol.