Center for Food Safety
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For years, food scientist Francisco Diez studied and admired the work of University of Georgia Regents’ Professor Mike Doyle, but the two researchers’ paths never crossed. For the next year, […]
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Mike Doyle doesn’t eat raw bean sprouts, medium-rare hamburgers or bagged salads. He isn’t on a special diet, but as director of the University of Georgia Center for Food Safety […]
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Researchers at the University of Georgia found that pathogens, like salmonella, can survive for at least six months in cookies and crackers. The recent study was prompted by an increased […]
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In a recent study funded by the U.S. Food and Drug Administration, University of Georgia researchers found that produce containing bacteria are likely to contaminate other produce items through the […]
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Georgia Tech President Bud Peterson and Georgia Commissioner of Agriculture Gary Black came to Griffin on June 19 for a tour of the campus. The tour included updates on existing […]
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Dr. Walid Alali, a food scientist in the Center for Food Safety, has received the University of Georgia’s Creative Research Medal. He was honored for his research on the epidemiology […]
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The National Academy of Inventors named Michael Doyle, University of Georgia Regent’s Professor of Food Microbiology and director of UGA’s Center for Food Safety in Griffin, Ga., to the 2013 […]
Posted in: Center for Food Safety