UGA peanut geneticist Peggy Ozias-Akins, director of the UGA Institute of Plant Breeding, Genetics and Genomics, examines a peanut blossom. Ozias-Akin's lab on the UGA Tifton Campus focuses on female reproduction and gene transfer in plants. CAES News
UGA peanut geneticist Peggy Ozias-Akins, director of the UGA Institute of Plant Breeding, Genetics and Genomics, examines a peanut blossom. Ozias-Akin's lab on the UGA Tifton Campus focuses on female reproduction and gene transfer in plants.
Top CAES faculty and staff honored at 2015 D.W. Brooks Awards
UGA College of Agricultural and Environmental Sciences bestows top honors with 2015 D.W. Brooks Awards for Excellence and CAES Faculty and Staff Support Awards.
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
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.
UGA researchers lead workshop for potential food product developers
New food business operators learn the ups and downs from UGA researchers and industry pros.
CAES Alumni Association Award of Excellence winners Jimmy Forrest, left, and Bo Warren flank the 2015 CAES Alumni Association Young Alumni Award winners Megan Greene, Travis Moore and Carmen Byce. CAES News
CAES Alumni Association Award of Excellence winners Jimmy Forrest, left, and Bo Warren flank the 2015 CAES Alumni Association Young Alumni Award winners Megan Greene, Travis Moore and Carmen Byce.
UGA College of Agricultural and Environmental Sciences honors alumni
CAES Alumni Association honors alumni with annual awards ceremony
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 CAES News
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
UGA workshop designed for potential new food business owners
Two-day UGA Extension workshop covers how to start, manage a food business.
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
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.
Consumer preferences guide UGA sensory scientist's research
Researcher asks consumers what they like, collects data for food industry.
Georgia Commissioner of Agriculture Gary Black examines a pumpkin field at Jaemor Farms with farm manager Drew Echols, Rep. Terry England, UGA President Jere Morehead, CAES Dean J. Scott Angle and other officials during the UGA President's Third Annual Farm Tour. CAES News
Georgia Commissioner of Agriculture Gary Black examines a pumpkin field at Jaemor Farms with farm manager Drew Echols, Rep. Terry England, UGA President Jere Morehead, CAES Dean J. Scott Angle and other officials during the UGA President's Third Annual Farm Tour.
UGA President's Farm Tour showcases university's support for agriculture
Officials get firsthand look at partnership between UGA and ag industry.
A native of Ghana, Maxwell Lamptey is visiting the University of Georgia in the hopes of learning new methods of fighting aflatoxin—a carcinogen produced by soil fungus that can grow on peanuts. Lamprey is working alongside UGA food scientist Jinru Chen on the university's campus in Griffin, Ga. He is studying different methods of solar drying peanuts. CAES News
A native of Ghana, Maxwell Lamptey is visiting the University of Georgia in the hopes of learning new methods of fighting aflatoxin—a carcinogen produced by soil fungus that can grow on peanuts. Lamprey is working alongside UGA food scientist Jinru Chen on the university's campus in Griffin, Ga. He is studying different methods of solar drying peanuts.
Visiting scientist conducts research on peanut pathogen at UGA Griffin
Researcher uses the sun to control dangerous fungus on peanuts.
University of Georgia food science students have been awarded first place by the DuPont Company for their creation of a new breakfast muffin. The muffin does not contain bread. Instead, it's made of quinoa, ham and eggs and is similar to quiche. CAES News
University of Georgia food science students have been awarded first place by the DuPont Company for their creation of a new breakfast muffin. The muffin does not contain bread. Instead, it's made of quinoa, ham and eggs and is similar to quiche.
UGA students develop award-winning, bread-free breakfast sandwich
Low carb, high protein breakfast sandwich created by UGA food science students.
The 2015 class of the CAES Young Scholars Program spent this summer performing research in labs and fields in Griifin, Tifton and Athens. CAES News
The 2015 class of the CAES Young Scholars Program spent this summer performing research in labs and fields in Griifin, Tifton and Athens.
UGA CAES Young Scholars spend summer conducting research with faculty mentors
CAES Young Scholars once again wow faculty with research projects.