Food Science and Technology
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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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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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Making sure cattle are properly cared for before they are sent for processing, as well as how they are transported, can help reduce the spread of dangerous foodborne bacteria during beef processing, according to a review by University of Georgia researchers. Led by Todd Callaway, professor in the Department of Animal and Dairy Science and courtesy faculty in the UGA Center for Food Safety, the researchers examined the different ways farmers can reduce…
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The University of Georgia Department of Food Science and Technology’s Kevin Mis Solval and his team of researchers have secured a nearly half-million dollar grant from the U.S. Department of Agriculture’s National Institute of Food and Agriculture (NIFA) to aid in creating safe food ingredients from cannonball jellyfish. Harvested on the southeast coast of the…
Posted in: Food Science and Technology -
University of Georgia food science graduate student Ikechukwu “Ike” Oguadinma, 27, has been awarded the Food Safety Auditing Scholarship from the Food Marketing Institute Foundation in partnership with the Safe Quality Food Institute. Oguadinma 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…
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In December of 1976, Sue Ellen McCullough took a job at the University of Georgia Griffin campus — then known as the Georgia Experiment Station — on the advice of a neighbor. On March 29 she retired from UGA-Griffin, taking with her a trove of memories and experiences. “Dr. Wayne Bough was a faculty member…
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Daniel Mwalwayo has spent most of his professional career working to ensure a safe food supply in his home country of Malawi. This spring, he’s spending three months focused on that goal while training at the University of Georgia through the U.S. Department of Agriculture’s Norman E. Borlaug International Agricultural Science and Technology Fellowship Program.…
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Last summer, seven seniors from Pike County High School (PCHS) in Zebulon, Georgia, with an aptitude for science made a commitment to work alongside University of Georgia Griffin campus scientists three days a week for the entire school year. This month, they will complete their yearlong partnership. The students, Courtney Bagwell, Dylan Blohm, Abigail Chasteen,…
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For millennia, farmers used compost to return nutrients to depleted soil. Now researchers are searching for a way composting can help battle aflatoxin. Ghana native Esther Yeboah Akoto, who is currently pursuing her master’s degree in food science and technology at the University of Georgia, is working to help farmers diminish aflatoxin contamination in their…
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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 continued use of knives or graters — the bacteria latches onto the utensils commonly found in consumers’ homes and spreads to the next item. Unfortunately,…