2026
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Which foods should you refrigerate to extend the shelf life of the product? Learn what the Center for Food Safety Director Francisco Diez recommends for whole-grain flour and other products. Meet the Expert
Posted in: Center for Food Safety -
Perpetual stew is continuously simmered and replenished with new ingredients, rather than being made fresh each time. Food and Wine reached out to the Center for Food Safety Director, Francisco Diez, to learn if there are any food safety concerns. Meet the Expert
Posted in: Center for Food Safety -
From a food safety standpoint, stainless steel is not inherently safer than plastic. Center for Food Safety courtesy faculty member Dr. Carla Schwan shared her expertise with Martha Stewart on how a proper cutting board is the key to safe meal prepping. Read the full article: Are Stainless Steel Cutting Boards Healthier Than Plastic? Experts…
Posted in: Center for Food Safety -
How can we ensure our food lasts longer in the fridge? University of Georgia Center for Food Safety Carla Schwan recommends a combination of storing your most sturdy fresh produce items for later, using the more perishable ones sooner and proper humidity settings. Learn more about the recommendations from Dr. Schwan and other experts by…
Posted in: Center for Food Safety -
The University Council approved 10 proposals to add minor, major and certificate programs to the University of Georgia on Wednesday. The new programs include: The council approved all of the proposals from the College of Agriculture and Environmental Sciences to offer seven existing majors at external campuses. These include: The council approved a proposal from…
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The University of Georgia Griffin campus recently named Brett Byous, José Gutiereez and David Mann as the 2026 Classified Employees of the Year. The designation was made at the 37th Annual Employee Recognition Ceremony held on April 2 at UGA Griffin. The Classified Employee of the Year Award of Excellence is presented to classified personnel…
Posted in: Campus -
What began as a coastal challenge ultimately formed the foundation of University of Georgia startup, JellyCoUSA. During the summer and fall, cannonball jellyfish are abundant along Georgia’s coastline. In fact, cannonball jellyfish can make up over 16% of the region’s biomass. When Kevin Mis Solval, food scientist in the College of Agricultural & Environmental Sciences, began exploring…
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A University of Georgia lab has developed a method to identify the origin of garlic using microbiota and machine learning to reduce food fraud. Led by Xiangyu Deng, a professor at the UGA Center for Food Safety, researchers examined the microbiota — the population of tiny living organisms — that live on the surface of…
Posted in: Center for Food Safety -
“How can I help?” For John Gassett the question is deceptively simple. Backed by decades of service at the Georgia Research Station on the University of Georgia’s Griffin campus, those four words paved the way for a career milestone. Gassett, superintendent at the station, was recently named the first-ever recipient of the College of Agricultural and Environmental…
Posted in: Campus -
A simple question launched University of Georgia alumna Takiyah Ball’s path to food safety. Today, Ball is a food safety microbiologist at Sargento Foods – a $1.7 billion family-owned cheese company based in Wisconsin, but she began her journey in food safety after a friend who was earning a master’s degree in microbiology explained that…
Posted in: Center for Food Safety