News and Events

Note from the Department Head

As we begin the Spring 2026 semester, I want to extend a warm welcome to our students, staff, faculty, alumni, and friends of the Department of Food Science and Technology. The start of a new semester brings renewed energy, fresh opportunities, and continued momentum in teaching, research, extension, and engagement across our department.

This academic year has already been marked by several highlights. In December, we celebrated the graduation of our undergraduate and graduate students. We are now looking ahead to several exciting spring events, including the J.G. Woodroof Lecture, to be held on April 9 at 1:00 p.m., featuring Mr. Peter Erickson, who will present “The Evolving Food Industry and New Capabilities Required for Success.” We are especially proud that the Woodroof Lecture has again been recognized as a Provost’s Signature Lecture, providing an outstanding opportunity to engage retirees, alumni, industry partners, and friends of the department. Thanks to the generous support of our donors—including alumni and associations from across Georgia and beyond—we will also be able to recognize our outstanding students for their academic, research, leadership, and service achievements at our student awards ceremony on April 23.

I would also like to extend my sincere congratulations to our recent graduates and thank them for their hard work, dedication, and contributions to the department during their time at UGA. We are proud of all they have accomplished and look forward to following their continued success.

We are also excited to welcome Food Dawgs near and far to Savor the State: A Flavor of Georgia Tasting Experience on March 27, a CAES Dean’s Signature Event. This is one of my personal favorite events, as it allows us to celebrate the creativity and innovation of Georgia-based food businesses. I sincerely appreciate the tremendous behind-the-scenes efforts of our staff and volunteers who make this event possible.

Looking ahead, we also look forward to connecting with alumni at the Institute of Food Technologists Annual Meeting and celebrating the accomplishments of our students at IFT FIRST, the International Association for Food Protection Annual Meeting, and other professional society meetings. Seeing our students present their work and receive recognition at national and international venues remains one of the most rewarding aspects of our work.

As we move through the Spring semester, I encourage you to stay connected with UGA Food Science and Technology. We are deeply grateful for your continued support, engagement, and commitment to our department and its mission.

Go Dawgs!

Faith Critzer
Interim Department Head