The Food Science seminars are scheduled every Thursday during fall semester and every Tuesday during spring semester. Unless otherwise noted, seminars are held at 3:55 pm in Room 131, Food Science building, Athens. Varied topics of interest are presented by speakers from academia, government, and industry. The schedule below is updated as information becomes available. In addition to regularly scheduled seminars, special seminars and Food Science graduate student defenses are listed. All seminars are open to the public. Degree award dates of alumni from our department are noted in parentheses.
Spring 2022
Date
Speaker
Topic
1/11/2022
Dr. Faith Critzer, Ph.D. - Associate Professor, Food Science and Technology - University of Georgia
Data Driven Decisions: Moving the Needle for Better Listeria Control in the Produce Industry
1/18/22
Dr. Brenda Kroft, Ph.D. - Postdoctoral Research Associate - Food Science and Technology - University of Georgia
The growth and survival of Listeria monocytogenes on whole and fresh-cut fruits and vegetables as affected by abusive temperatures during simulated storage
1/25/22
Dr. John Shields, Ph.D., Georgia Electron Microscopy - Department of Cellular Biology - University of Georgia
Challenges with preparing
samples for ultrastructural evaluation in the food sciences
2/1/2022
Dr. Carla L. Schwan, Ph.D. - Assistant Professor and Extension Food Safety Specialist, Director, National Center for Home Food Preservation - Department of Nutritional Sciences, College of Family and Consumer Sciences.
From informal markets to food deserts: using food safety and preservation to improve food security
2/8/2022
Dr. Bosoon Park, Ph.D. - USDA
TBD
2/15/22
Dr. Kairy D. Pujols-Martinez, Sensory and Consumer Product Insights, Global Snacks - PepsiCo R&D
TBD
2/22/22
Dr. Enyam S. Alamu-Lumor, Ph.D. - SME - Fats & Oils Category, Global Science & Technology
Blueberry barbecue sauce. Gunpowder finishing salt. Fig bourbon jam. Pecan-peanut butter. These are a few of the unique flavors from every corner of Georgia that have vied for top prizes in past Flavor of Georgia contests. Now registration is open to hopeful contestants for the 2022 Flavor of Georgia contest to be held April 21 in Athens.
A gene that causes bacteria to be resistant to one of the world’s most important antibiotics, colistin, has been detected in sewer water in Georgia. The presence of the MCR-9 gene is a major concern for public health because it causes antimicrobial resistance, a problem that the World Health Organization has declared “one of the top 10 global public health threats facing humanity.”
At the University of Georgia, Faith Critzer’s research focuses primarily on food safety in fresh produce, and in particular, mitigation of the pathogens that can cause outbreaks of foodborne illness. Her expertise in this critical area of research earned her a position on the Joint Food and Agriculture Organization (FAO) and World Health Organization (WHO) Expert Meeting on Microbiological Risk Assessment.
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