Note from Department Head

Welcome to Food Science and Technology: Fall 2026

As we begin the fall 2026 semester, I am pleased to welcome our students, staff, faculty, alumni, and friends of the Department of Food Science and Technology to another academic year at the University of Georgia. I would like to extend a special welcome to our new undergraduate and graduate students in Athens and Griffin; we are excited to be part of your food science journey and look forward to supporting your growth and success. As we start the new academic year, I am excited by the opportunities ahead for continued excellence in teaching, research, and Extension that define our department as one of the nation’s premier food science programs.

This fall, our total undergraduate enrollment reached 44 students, while our graduate programs include 105 students pursuing advanced degrees in food science and technology. For the first time, the College of Agricultural and Environmental Sciences hosted a graduate student orientation on August 13, followed by our department’s graduate student orientation on August 14. These events allowed new students to connect with their peers, faculty, and staff while learning about the resources available to help them succeed. The department also hosted a virtual orientation for students in the online Master of Food Technology program.

Our department remained active throughout the summer with study abroad programs, community outreach activities, and professional meetings. In addition to our longstanding Cortona viticulture and enology program led by Dr. Mishra, we launched two new study abroad programs that we hope to continue in the future. Dr. Pegg led a study abroad program exploring food industries in Germany and Italy, while Dr. Dunn and I led a program in Greece focused on food production, diet, and wellness. We were proud to celebrate the accomplishments of our students and faculty at several conferences, including the American Oil Chemists’ Society Annual Meeting, the Institute of Food Technologists Annual Meeting, and the International Association for Food Protection Annual Meeting. One of the highlights of the summer was reconnecting with alumni and friends at our annual Alumni and Friends Social during IFT FIRST.

Engaging future Food Dawgs through outreach continues to be a priority for our department. During the summer, we welcomed school and community groups to our Athens campus, including Horizons Atlanta at UGA and the Urban Agricultural Leadership Summer Institute. This fall, we also participated in college-wide recruitment and welcome-back events, such as Ag Dawg Kick-off and Ag Dawg for a Day, to showcase the many opportunities available within food science.

Later this semester, we are excited to welcome Dr. Yucen Xie and Dr. Brad Kim to our faculty. Their expertise and research will be a valuable addition to our department, creating new opportunities for collaboration, discovery, and learning.

Looking ahead, plans are already underway for the 2027 Flavor of Georgia contest, with Savor the State: A Flavor of Georgia Tasting Experience on April 23 at the Classic Center. We hope students, faculty, alumni, and friends will join us for a day of exploring unique flavors and products from across the state and celebrating Georgia’s innovation and entrepreneurship in the food industry.  

As we move through the fall semester, I encourage you to stay connected with UGA Food Science and Technology through our social media channels and biweekly Bread and Butter newsletter. We are deeply grateful for your continued support, engagement, and commitment to our department and its mission to advance food science through research, teaching, and Extension.

Go Dawgs!

Faith Critzer
Department Head