University of Georgia
UGA College of Agricultural & Environmental Sciences Department of Food Science & Technology
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Featured Food Science News
Instant Golden Milk
Nestled among cappuccinos and traditional espresso lattes, a unique, golden-hued beverage has grown increasingly popular on cafe menus over the past several years. Advertised as a caffeine-free, healthy coffee alternative, “golden” turmeric milk is a take on haldi doodh — a traditional Indian beverage often used as an at-home cold remedy. Now researchers at the University of Georgia College of Agricultural and Environmental Sciences have developed a new method to make a plant-based, instant version of the beverage.
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Featured Social Media
Honoring Dr. Huang
We recently had the honor of honoring Dr. Yaowen Huang and his family with a new scholarship fund in his name: The Dr. Yaowen Huang Family Food Science and Technology Graduate Fellowship Fund. This fund will provide support for graduate students in the Department of Food Science and Technology, continuing the impact that Dr. Huang has had on this department and its students.

Online Master of Food Technology

The fully online, non-thesis Master of Food Technology degree provides working professionals the opportunity to learn from food industry experts and top food science and technology researchers. Learn more at the program website:

Master of
Food Technology


News

rabbiteye blueberry CAES News
CAES food scientists study essential oil coatings to improve shelf life of organic produce 01/10/25 Lillian Sosbee
Organic fruits and vegetables often face a higher risk of spoiling and harboring foodborne pathogens than their conventional farming counterparts. Because organic growers and packers must adhere to higher production standards and restrictions on chemical additives, University of Georgia experts are exploring alternative methods for protecting organic products and consumers through a new $3.5 million grant from the United States Department of Agriculture.
In developing markets where making staple foods is a daily task and warmer climates where food spoilage is common, foods that have more longevity and are easily preserved can enhance economic opportunities by reducing food preparation tasks and lower environmental impact. CAES News
CAES researchers look to reduce food waste by extending shelf life 12/16/24 Lillian Sosbee
“Use by,” “Sell by” and “Best by” dates on food packaging can be helpful indicators of how long a consumer can store a food item before eating, but often these dates lead to high quantities of wasted food. About one-fifth of food produced for human consumption is discarded before it can be eaten, equating to 1 billion meals a day and contributing to global food insecurity.
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Upcoming Food Science Events

This course will teach participants how to develop and document a food safety management program based on the principles of Hazard Analysis and Critical Control Point (HACCP) for their specific operations. The workshop, accredited by the International HACCP Alliance, is targeted to produce packers, to assist in the development and customization of food safety programs for their facilities, using a HACCP-based approach. Breakout sessions are structured to teach participants how to identify and prevent food safety hazards, monitor hazard reduction procedures, develop control measures and methods to document and verify the results of their efforts. This training is offered via remote delivery. To participate, individuals must have video and audio capability, and will be required to have both operating during the entire training. Training materials will be mailed to registrants prior to the training – please be sure that the shipping address you provide at the time of registration can receive USPS shipments. Participants will only be eligible for the HACCP Certificate of Course Completion if they are present for all modules of the course. Hosted by the University of Florida alongside experts from academia and private industry.
Feb 24
02/24 1:00PM - 02/27 5:00PM Packinghouse HACCP
The Preventive Controls Rule requires that each facility have Preventive Control Qualified Individuals for the development and implementation of Hazard Analysis and Risk-based Preventive Controls for Human Foods. This course provides the required training. The curriculum is designed for food industry professionals with responsibility for the development and implementation of a food safety plan. Attendees who complete the course will be recognized as Preventive Controls Qualified Individuals (PCQI). This course was developed by the Food Safety Preventive Controls Alliance, a broad-based public-private alliance created by the US Food and Drug Administration (FDA) and the Illinois Institute of Technology’s Institute for Food Safety and Health (IFSH) in cooperation with the Association of Food and Drug Officials. This training will take place in Athens,Georgia, at the UGA Food Science Building (100 Cedar Street, Athens, GA 30602).The dates are March 4-6th (10 AM - 5 PM on Day 1; and 8 AM - 5 PM on Day 2 & Day 3). Lunch will be provided.Registration closes on February 25th at 4:00 pm. Cancellation Policy: For cancellations, please email efs@uga.edu. Cancellations made a week or less before the event will not be refunded. Cancellations made prior to a week before the workshop will be issued a full refund. All workshops and courses are subject to cancellation by Food Science and Technology Extension. In this case, full refunds will be issued to all who have paid registration fees. Neither The University of Georgia nor Food Science and Technology Extension are required to reimburse any expenses made by the attendee prior to cancellation except for the registration fee.
Mar 04
03/04 10:00AM - 03/06 5:00PM Preventive Controls Workshop Food Science, ATHENS, GA
Since 2007, Flavor of Georgia has launched new products into success and garnered more publicity and sales for products already in the market. From rural farmers to urban businesses, successful and talented food artisans have emerged from all over Georgia to create delicacies from the abundant agricultural products our state has to offer. Over 1,800 products have entered the contest since it began.
Apr 17
4:00PM - 6:00PM 2025 Flavor of Georgia Reception The Classic Center, Athens, GA
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Events on the UGA Extension Calendar

Extension Food Science Workshops, Seminars and Training Courses