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CAES ranked No. 3 College for Agricultural Sciences in U.S. by Niche
UGA College of Agricultural and Environmental Sciences ranked third in U.S. by Niche
"Ike" Oguadinma, a graduate student on the University of Georgia Griffin campus, is one of 15 students who received the award at the SQF International Conference held last October in San Antonio, Texas. Each student received a $3,000 scholarship and an all-expense-paid trip to attend the conference with more than 850 food safety professionals. CAES News
"Ike" Oguadinma, a graduate student on the University of Georgia Griffin campus, is one of 15 students who received the award at the SQF International Conference held last October in San Antonio, Texas. Each student received a $3,000 scholarship and an all-expense-paid trip to attend the conference with more than 850 food safety professionals.
Food science student awarded prestigious Food Marketing Institute Foundation Scholarship
UGA Griffin doctoral candidate “Ike” Oguadinma receives prestigious scholarship.
This Thanksgiving, Georgians can bring a little local flavor to their tables with products that have been featured in UGA's Flavor of Georgia food product contest. CAES News
This Thanksgiving, Georgians can bring a little local flavor to their tables with products that have been featured in UGA's Flavor of Georgia food product contest.
Flavor of Georgia finalists add local flavor to Thanksgiving
It's time to give thanks for all of the great local food Georgia offers.
Researchers at the University of Georgia College of Agricultural and Environmental Sciences have recently found the genetic mechanism that controls the shape of tomatoes also controls the shape of potatoes and may control the shape of other fruits as well. CAES News
Researchers at the University of Georgia College of Agricultural and Environmental Sciences have recently found the genetic mechanism that controls the shape of tomatoes also controls the shape of potatoes and may control the shape of other fruits as well.
Center for Produce Safety funds UGA food science produce safety research
UGA food scientists receive grants to continue work on fruit and vegetable safety.
Georgia Farm Bureau President Gerald Long (center) announced the recipients of the GFB Harvest 20 Research Grants at the GFB Commodity Conference on Aug. 8. University of Georgia faculty who were awarded grants are (l-r) Lawton Stewart, Govindaraj Dev Kumar, Angelita Acebes, Sudeep Bag, Jonathan Oliver and (not pictured) Bhabesh Dutta and Mark Freeman. CAES News
Georgia Farm Bureau President Gerald Long (center) announced the recipients of the GFB Harvest 20 Research Grants at the GFB Commodity Conference on Aug. 8. University of Georgia faculty who were awarded grants are (l-r) Lawton Stewart, Govindaraj Dev Kumar, Angelita Acebes, Sudeep Bag, Jonathan Oliver and (not pictured) Bhabesh Dutta and Mark Freeman.
Georgia Farm Bureau awards $94,000 in grants to UGA scientists
UGA researchers will use grants funds to study ag production issues.
Chef Lidia Bastianich will speak at the UGA Chapel on Oct. 2 at 3 p.m. The event, "A Conversation with Lidia Bastianich: A Life of Love, Family, and Food,” is sponsored by the University of Georgia College of Agricultural and Environmental Sciences (CAES). It is free and open to the public. CAES News
Chef Lidia Bastianich will speak at the UGA Chapel on Oct. 2 at 3 p.m. The event, "A Conversation with Lidia Bastianich: A Life of Love, Family, and Food,” is sponsored by the University of Georgia College of Agricultural and Environmental Sciences (CAES). It is free and open to the public.
Pioneer of farm-centric Italian cuisine, Lidia Bastianich, to speak at UGA Chapel
New York restaurateur and PBS cooking personality Lidia Bastianich to share tales of family, food and love with Athens community.
The only way to properly remove and kill bacteria from raw poultry meat is to thoroughly cook the poultry to a minimum of 165 degrees Fahrenheit. A USDA report now shows that even if consumers don't wash raw poultry, the food safety risk is still present due to other common habits. CAES News
The only way to properly remove and kill bacteria from raw poultry meat is to thoroughly cook the poultry to a minimum of 165 degrees Fahrenheit. A USDA report now shows that even if consumers don't wash raw poultry, the food safety risk is still present due to other common habits.
Consumers spread bacteria when preparing raw poultry
USDA report reveals how cross contamination occurs when cooking raw poultry.
University of Georgia Distinguished Research Professor Emeritus Larry Beuchat (right) and UGA Professor Francisco Diez were recognized by the International Association for Food Protection at the association’s annual meeting held July 21–24, 2019, in Louisville, Kentucky. CAES News
University of Georgia Distinguished Research Professor Emeritus Larry Beuchat (right) and UGA Professor Francisco Diez were recognized by the International Association for Food Protection at the association’s annual meeting held July 21–24, 2019, in Louisville, Kentucky.
Beuchat, Diez honored by International Association for Food Protection
UGA food scientists recognized for contributions to the their field.
In addition to produce safety procedures, UGA Extension helps farmers develop record-keeping plans to help keep them in line with FDA food safety guidelines. Cory McCue of Woodland Gardens in Winterville, Georgia, makes notes about the farm's July harvest in the packinghouse while Christine White packs shishito peppers into 10-pound bags. CAES News
In addition to produce safety procedures, UGA Extension helps farmers develop record-keeping plans to help keep them in line with FDA food safety guidelines. Cory McCue of Woodland Gardens in Winterville, Georgia, makes notes about the farm's July harvest in the packinghouse while Christine White packs shishito peppers into 10-pound bags.
UGA Extension training helps keep Georgia’s produce safe
UGA produce safety workshops help Georgia farmers meet safety regulations and protect consumers.