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Xiangyu Deng, an assistant professor of food microbiology with the Center for Food Safety (CFS) on the UGA Griffin campus. CAES News
Xiangyu Deng, an assistant professor of food microbiology with the Center for Food Safety (CFS) on the UGA Griffin campus.
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A team of scientists led by researchers at the University of Georgia Center for Food Safety in Griffin, Georgia, has developed a machine-learning approach that could lead to quicker identification of the animal source of certain Salmonella outbreaks.
University of Georgia food scientist Xiangyu Deng has been awarded the Larry Beuchat Young Researcher Award by The International Association for Food Protection (IAFP). Deng is pictured (center) receiving the award from Linda Harris (left), a professor at The University of California, Davis and a past president of IAFP, and Stan Bailey (right), senior director of scientific affairs at bioMerieux and a past president of IAFP. CAES News
University of Georgia food scientist Xiangyu Deng has been awarded the Larry Beuchat Young Researcher Award by The International Association for Food Protection (IAFP). Deng is pictured (center) receiving the award from Linda Harris (left), a professor at The University of California, Davis and a past president of IAFP, and Stan Bailey (right), senior director of scientific affairs at bioMerieux and a past president of IAFP.
Deng Honored
University of Georgia food scientist Xiangyu Deng has been awarded the Larry Beuchat Young Researcher Award by the International Association for Food Protection (IAFP). The award recognizes excellence in food safety and was presented to Deng at the IAFP meeting held July 8-11 in Salt Lake City.
During a remembrance ceremony, a portrait of Tommy Nakayama, painted by Griffin, Georgia, artist Jennifer Edwards, was unveiled. Nakayama is a former head of the UGA Department of Food Science and Technology. His portrait will hang in the UGA Center for Food Safety on the university's Griffin campus alongside images of food science department heads who preceded Nakayama. A 'Thunderhead' Japanese black pine tree was also planted in the garden in honor of Nakayama and his heritage. Nakayama's wife (L) and sister are shown unveiling the portrait. CAES News
During a remembrance ceremony, a portrait of Tommy Nakayama, painted by Griffin, Georgia, artist Jennifer Edwards, was unveiled. Nakayama is a former head of the UGA Department of Food Science and Technology. His portrait will hang in the UGA Center for Food Safety on the university's Griffin campus alongside images of food science department heads who preceded Nakayama. A 'Thunderhead' Japanese black pine tree was also planted in the garden in honor of Nakayama and his heritage. Nakayama's wife (L) and sister are shown unveiling the portrait.
Nakayama Honored
Family, friends and coworkers of Tommy Nakayama gathered at the University of Georgia Research and Education Garden in Griffin, Georgia, on Monday, May 21, to honor and remember the former head of the UGA Department of Food Science and Technology.
University of Georgia Research Professional David Mann works on a portable sequencer in food scientist Xiangyu Deng's laboratory in the UGA Center for Food Safety in Griffin, Georgia. Deng has developed a one-step method of detecting and subtyping food pathogens called “metagenomics analysis.” The method is much quicker than traditional methods, and time is essential during outbreaks of foodborne illness. CAES News
University of Georgia Research Professional David Mann works on a portable sequencer in food scientist Xiangyu Deng's laboratory in the UGA Center for Food Safety in Griffin, Georgia. Deng has developed a one-step method of detecting and subtyping food pathogens called “metagenomics analysis.” The method is much quicker than traditional methods, and time is essential during outbreaks of foodborne illness.
Quicker Identification
Quick, efficient pathogen detection and fingerprinting is essential and often lifesaving when it comes to preventing foodborne illness. University of Georgia food scientist Xiangyu Deng has created a system that can identify foodborne pathogens much quicker than traditional methods.
This month, Michael Doyle retired from his position as director of the Center for Food Safety on the UGA Griffin campus. CAES News
This month, Michael Doyle retired from his position as director of the Center for Food Safety on the UGA Griffin campus.
Doyle Retires
Twenty-six years ago, the University of Georgia hired Mike Doyle to create and lead a research center focused on detecting, controlling and eliminating foodborne pathogens in America’s food supply. This month, Doyle retired from his position as director of the world-renowned Center for Food Safety on the UGA Griffin campus.
Daniel Mwalwayo, a visiting scientist from Malawi, works with Ruth Wangia in a University of Georgia environmental health lab. Mwalwayo is researching on UGA's Athens and Griffin campuses for 12 weeks on a Borlaug Fellowship, which is funded by the USDA and administered by the UGA CAES Office of Global Programs. (Photo by Allison Floyd.) CAES News
Daniel Mwalwayo, a visiting scientist from Malawi, works with Ruth Wangia in a University of Georgia environmental health lab. Mwalwayo is researching on UGA's Athens and Griffin campuses for 12 weeks on a Borlaug Fellowship, which is funded by the USDA and administered by the UGA CAES Office of Global Programs. (Photo by Allison Floyd.)
Borlaug Fellowship
Daniel Mwalwayo has spent most of his professional career working to ensure a safe food supply in his home country of Malawi.
Francisco Diez Gonzalez became director of the University of Georgia Center for Food Safety on July 1, 2016. Diez earned a bachelor's degree in food technology from the Monterrey Institute of Technology and Higher Education, and completed master's and doctoral degrees in food science at Cornell University in New York. He came to UGA from the University of Minnesota, where he was a faculty member and head of the Department of Food Science and Nutrition. CAES News
Francisco Diez Gonzalez became director of the University of Georgia Center for Food Safety on July 1, 2016. Diez earned a bachelor's degree in food technology from the Monterrey Institute of Technology and Higher Education, and completed master's and doctoral degrees in food science at Cornell University in New York. He came to UGA from the University of Minnesota, where he was a faculty member and head of the Department of Food Science and Nutrition.
Director Diez
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, they will work closely together as Diez transitions into Doyle’s role as director of the UGA Center for Food Safety in Griffin, Georgia.