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Food Science Seminars

The Food Science seminars are scheduled every Thursday during fall semester and every Tuesday during spring semester. Unless otherwise noted, seminars are held at 3:35 pm in Room 131, Food Science building, Athens. Varied topics of interest are presented by speakers from academia, government and industry. The schedule below is updated as information becomes available. In addition to regularly scheduled seminars, special seminars and Food Science graduate student defenses are listed. All seminars are open to the public. Degree award dates of alumni from our department are noted in parentheses.

Spring 2017




January 10

Tim Oliver (MS '80; BSA '79)
Recruiter and Senior Partner, OSI Jobs

Careers and Interviewing Techniques

January 17

Jin Zhang,Visiting Ph.D. Student  College of Food Science and Technology, Huazhong Agricultural University, China

The preparation and application of nano-scaled fish bones from aquatic industrial by-products

January 24

Dr. Hal King, Founder/CEO, Public Health Innovations, LLC

Food Safety Management Systems to Achieve Active Managerial Control

January 31

Dr. Glenn Tillman, Branch Chief USDA/FSIS/OPHS/EL/Microbial Characterization Branch

Use of Whole Genome Sequencing in USDA-FSIS to support Food Safety Initiatives.

February 7

No seminar due to the SEIFT Meeting at the Cobb Galleria in Atlanta, GA.


February 14

Dr. Sudhagar Mani, Assistant Professor, College of Engineering, UGA

Development of thermally stable cellulose nanofibrils (CNFs)

February 21

Dr. Brian Fairchild, Professor/Extension Poultry Scientist, Poultry Science Department, UGA

Broiler management impact on meat quality

February 28

Dr. Ginnefer Cox, Assistant Professor, Consumer Foods, Department of Foods and Nutrition, UGA

Taste Is Everything OR Is It?:  The Role of Sensory Science in the Management of Hypertension

March 14

College Bowl Challenge
Faculty vs. College Bowl Team

March 21

Dr. Changying "Charlie" Li, Professor, Bio-Sensing and Instrumentation Laboratory, College of Engineering, University of Georgia

Sensing and robotics technologies to address food challenges.

March 28

Dr. Claire de La Serre, Assistant Professor, Department of Foods and Nutrition, UGA

Manipulating the microbiota composition to alleviate obesity

April 4

student presentations


April 11

student presentations


April 18

student presentations


April 25

student presentations


Fall 2017




August 17

Dr. Rakesh Singh, Dr. Mark Harrison, Danny Morris and Vickie Harris Welcome and Departmental Policy Review

August 24

Chandler Christoffel, UGA Library Liaison Library Resources at UGA

August 31


Sept. 7



Sept. 14


Sept. 21


Sept. 28


Oct. 5


Oct 12


Oct 19


Oct. 26


Nov. 2

student presentations


Nov. 9

student presentations


Nov. 16

student presentations


Nov. 30

student presentations


Dr. Mark Harrison has been selected as the 2017 Frozen Food Foundation Freezing Research Award recipient from International Association of Food Protection (IAFP). The award is in recognition of his many years of outstanding service to the public, IAFP, and the Food Industry.  Congratulations, Dr. Harrison!

8th Annual GEMA School Safety Conference Tifton, GA at UGA Tifton Campus Conference Center 06/28/2017 - 06/30/201708:00 AM - 05:00 PM

Georgia law directs GEMA/HS to provide school safety training and technical assistance to the education, emergency management and public safety communities of Georgia. Register for the GEMA School Safety Conference to learn more!

Organic Farm Twilight Tour Watkinsville, GA at Durham Horticulture Farm 06/29/2017 06:00 PM - 08:00 PM

In its sixth year, UGA's Organic Farm Twilight Tour is a chance to stroll around UGA's 90-acre organic research and horticulture farm and learn about the latest in organic growing methods.

Catherine Smith Special Seminar Athens, GA at Food Science 07/05/2017 10:00 AM - 01:00 PM

Catherine Smith will present her seminar for her thesis defense titled "Infrared Radiant Wall Technology for Blanching and Roasting Small Peanuts and the Associated Sensory and Shelf Life Effects," in Food Science room 215.

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