Food Science News

36 finalists advance to final round of Flavor of Georgia contest
Judges tasted their way through 124 products entered by 82 Georgia businesses in the first round of judging for the University of Georgia College of Agricultural and Environmental Sciences’ annual Flavor of Georgia food product contest on March 10, selecting 36 finalists who will compete in the final round of competition on March 28.
Advances in using blue light technology to fight foodborne illness
Consider your favorite breakfast cereal, granola bar or other packaged food, then imagine the production facility where it is made. If you picture large machines, conveyor belts and lots of moving parts, you get the gist of the environment.
Biomapping and data collection improve food safety in poultry processing
Poultry, specifically broiler production, is Georgia’s top livestock agricultural commodity, with an average of 31 million pounds of chicken produced every day throughout the state. At the University of Georgia’s College of Agricultural and Environmental Sciences, experts have helped developed biomapping technology for processing facilities that is making the food supply safer.
Diez-Gonzalez elected to the American Academy of Microbiology
Francisco Diez-Gonzalez, director of the University of Georgia Center for Food Safety, has been elected as a fellow into the prestigious American Academy of Microbiology. Diez-Gonzalez was one of 65 new fellows admitted in the Class of 2023 out of a nomination pool of 148.
Flavor of Georgia grand prize goes to Barlow's Foods
Barlow’s Foods won the grand prize at the 2023 Flavor of Georgia food contest for their product, Barlow’s Peach Cobbler Syrup. Barlow’s Foods is a packaged foods company located in Atlanta, Georgia. The woman-owned business creates pancake mixes and assorted breakfast staples, including their Peach Cobbler Syrup.
It's corn! The history of an adored (and reviled) Halloween candy
Candy corn is either the first or the last piece of candy you reach for around the Halloween season. Regardless of your opinion, candy corn is a mysterious confection. Its flavor, texture and history are unique, making this variegated sweet more than meets the eye.
Pass the Tofurky!
Thanksgiving is the quintessential American holiday for food. On the fourth Thursday of November, people across the country sit down at the “good dining table” (or the broken folding table for the kids) and eat the same thing — copious amounts of turkey. Vegans and vegetarians may find this holiday to be a more difficult one. An entire day centered around the consumption of meat can be awkward if you have sworn off eating it, so what can a person on a plant-based diet eat on Thanksgiving without missing out on the holiday fun?
Research examines safer alternative to disinfect COVID-19-contaminated surfaces
When the coronavirus pandemic first began in 2020, there was much that officials did not know about the virus and how to combat it. One area of concern was how to disinfect surfaces that were contaminated with SARS-CoV-2. Institutions such as schools and daycares especially needed to know how to clean high-touch surfaces to reduce the risk of infection.
Super Market Heroes
Established in 2017, FoodPIC helps companies develop new food products and market those products through a robust network of experts both at the university and within the industry in food technology, engineering, food product development, sensory analysis, storage and shelf-life evaluation, consumer testing and marketing.
The Food Dawgs Go to Sunbelt
After eight years, the Department of Food Science and Technology (#FoodDawgs) returned to the Sunbelt Ag Expo as the spotlighted department for the University of Georgia College of Agricultural and Environmental Sciences. Each year, CAES attends the showcase and brings one of its nine departments along, and this year, the food science and technology department was center stage.
The surprising impact of sunlight on food safety
The World Health Organization estimates that there are 600 million cases of foodbourne illness every year. One way harmful pathogens can enter the food supply is through irrigation water, but researchers are using precision agriculture to create a cost-effective and environmentally friendly way to combat the bacteria that makes us sick. And the tool they are using is available to everyone — the sun.
Three UGA professors appointed to serve on international food safety committee
Three University of Georgia professors from the College of Agricultural and Environmental Sciences have been appointed to serve on Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA) from 2023-27.
UGA Center for Food Safety director aids in FDA review
When government officials need expert opinions, they often turn to academia for advice. The University of Georgia’s Center for Food Safety has a long history of working with such entities to help ensure a safe global food supply, and its involvement in government matters deepened last fall when the center’s director participated in a high-profile review of the U.S. Food and Drug Administration.
UGA Center for Food Safety student wins Jim Ayres Young Investigator Award
University of Georgia Center for Food Safety doctoral student Jouman Hassan has been named the first-place winner of this year's Jim Ayres Young Investigator Award by the Georgia Association for Food Protection.
UGA Extension food scientist hosts new brewing workshop
A new workshop brewed up by University of Georgia Cooperative Extension food science and technology process specialist Kaitlyn Casulli opened the tap on insider knowledge for craft brewers seeking to start a business.
UGA FoodPIC partners with Lova Naturals to produce beauty and wellness product
The University of Georgia’s Food Product Innovation and Commercialization Center (FoodPIC) helps small businesses and entrepreneurs make their mark on the food industry through research, formulation, prototyping and more. With a focus on small businesses and entrepreneurs, FoodPIC is committed to helping its clients hone their products efficiently and economically.
UGA faculty excellence attracts international researchers across disciplines
Each year, hundreds of international researchers — from master’s degree students to academic faculty — apply to come to the University of Georgia to work in a wide range of academic fields.
UGA food science alumnae opens Athens’ first distillery
Brewery and beer aficionados have a wide selection of venues to choose from when visiting Athens, Georgia. Anyone over 21 can pick from any craft beer brewery of their choosing or try out all six on the Athens Beer Trail, but what about those who want the atmosphere and experience of a brewery with a different drink option than beer?
UGA food science alumnus opens Athens’ first distillery
Brewery and beer aficionados have a robust selection of venues to choose from when visiting Athens, Georgia. Anyone over 21 can choose any craft beer brewery in town or try out all six on the Athens Beer Trail. But what about those who want the atmosphere and experience of a brewery without the beer?
UGA food science student named winner of Testing for Life Award
Zhihan Xian’s innovative research into new methods of food origin tracing has been named this year’s winner of the Testing for Life Student Award by AOAC International, a nonprofit association that was established in 1884 and seeks to set standards of analysis to help ensure food safety globally.
UGA food science student wins USDA NIFA predoctoral fellowship
Peter G. Chiarelli has been awarded an Agriculture and Food Research Initiative predoctoral fellowship from the United States Department of Agriculture National Institute of Food and Agriculture for his research on Georgia-caught cannonball jellyfish.
UGA researchers develop market for jellyfish proteins in Georgia
The protein collagen can be extracted from cannonball jellyfish and used in dietary supplements and other areas, creating a U.S. market for jellyfish, according to a study led by researchers at the University of Georgia.