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Mosquitoes feed on sugar water in Mark Brown's endocrinology lab on UGA's Athens campus. CAES News
Mosquito Season
Subtropical Storm Alberto has departed, and the rains will eventually subside. What happens next is predictable: mosquitoes.
A UGA student shows off his mealworm chocolate chip cookie at the UGA Insect Zoo in April 2010. CAES News
Eating Insects
Worldwide interest in the art of turning insects into food, known as “entomophagy,” is growing.
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
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.
The research team, led by University of Georgia's Steven Stice and Augusta University's Nasrul Hoda, created a treatment called CAES News
Georgia Bio Awards
Two of five Georgia Bio Awards presented last month to University of Georgia faculty were programs either in or affiliated with the University of Georgia College of Agricultural and Environmental Sciences (CAES).
University of Georgia's Regenerative Bioscience Center and ArunA Biomedical scientists have developed a new treatment for stroke that reduces brain damage and accelerates the brain's natural healing tendencies in animal models. Led by UGA Professor Steven Stice and Nasrul Hoda of Augusta University, the team created a treatment called AB126 using extracellular vesicles (EV), fluid-filled structures known as exosomes, which are generated from human neural stem cells. The tiny tubular shape of an exosome allows EV therapy to cross barriers cells cannot. The exosomes, shown in the photo as small, red punctate clusters, are taken up by neurons, shown as green cell extensions surrounding a blue nucleus. CAES News
Stroke Treatment
A team of researchers at the University of Georgia’s Regenerative Bioscience Center and ArunA Biomedical, a UGA startup company, have developed a new treatment for stroke that reduces brain damage and accelerates the brain’s natural healing tendencies in animal models.
National 2017 4-H Youth in Action Citizenship winner Amelia Day is a recent high school graduate from Fort Valley, Georgia. As a Georgia 4-H member, she created Operation: Veteran Smiles, a project that provides care packages to veterans in Department of Veterans Affairs (VA) hospitals. CAES News
4-H Week
Six million students across America participate in 4-H and, of those, more than 170,000 call Georgia home. To raise awareness of the state’s largest youth development organization, the week of Oct. 1-7 has been declared National 4-H Week.
Associate Professor Franklin West (left) and Emily Baker working with induced pluripotent stem cells generated from a patient's own somatic cells. CAES News
New Stroke Model
It is well-known in the medical field that the pig brain shares certain physiological and anatomical similarities with the human brain. So similar are the two that researchers at the University of Georgia’s Regenerative Bioscience Center have developed the first U.S. pig model for stroke treatments...
A $20 million National Science Foundation grant funds the Engineering Research Center for Cell Manufacturing Technologies (CMaT). The consortium is designed to hasten the development of advanced cell therapies for chronic diseases like heart disease and cancer. CAES News
CMaT Formed
Steven Stice to lead University of Georgia's Regenerative Bioscience Center researchers in consortium designed to hasten the development of advanced cell therapies for chronic diseases like heart disease and cancer.
The only way to know that beef is truly cooked is by checking its temperature with a thermometer. The U.S. Department of Agriculture recommends cooking all whole-muscle cuts of beef to a minimum of 145 degrees Fahrenheit and all ground beef products and enhanced or blade-tenderized products to a minimum of 160 F. CAES News
Grilling Safety
It’s football season, and tailgating before a game is a traditional part of the experience. Unfortunately, grilling your favorite cut of beef means increasing the potential for foodborne illness due to improper handling of food. These reminders from the University of Georgia Meat Science and Technology Center will provide you with grilling skills to keep foodborne illness far from your fall tailgating get-togethers.
The picture represents the sustained presence of labeled neural stem cells (NSCs) within the 'Brain Glue' construct four weeks after a severe Traumatic Brain Injury (TBI), according to University of Georgia scientist Lohitash Karumbaiah who led the team that designed and created Brain Glue. The construct laden with labeled NSCs was delivered directly into the lesion 48 hours post-TBI. CAES News
'Brain Glue'
Researchers at the University of Georgia’s Regenerative Bioscience Center have developed Brain Glue, a substance that could one day serve as a treatment for traumatic brain injuries, or TBIs.