The science behind what we eat

University of Georgia faculty and graduate students have more than double the opportunities for open access publishing, thanks to new UGA Libraries read and publish agreements with Elsevier and Springer Nature, two of the largest academic journal publishers. The transformative agreements cover article processing charges with nearly 4,000 hybrid journals across the Elsevier and Springer Nature portfolios, adding to previous UGA Libraries agreements in place with Wiley and other publishers. This expands the list of open access publishing opportunities at UGA to more than 7,000 titles.

University of Georgia food science alum Andrew Vasina leads Biospringer by Lesaffre’s North America Culinary Center, a laboratory-kitchen hybrid where his team designs prototypes and learns how to use these natural ingredients in new ways. Here, they may tackle a specific product need for a client company or develop an entirely new product for the market. Describing his role as part technical salesperson and part product developer, Vasina and his team partner with food manufacturers across North America to develop new products and taste profiles using one versatile product: yeast extract.