Second food retail revolution incorporates tech while maintaining brick-and-mortar stores
A second food retail revolution, unlike the first, which was spearheaded by new entrants, is being led by existing industry leaders. For this reason, in addition to lessons learned from the many failures so far, the second-generation revolution is likely to succeed.
Georgia scientists help map the genetic code of peanuts
An international group of agricultural scientists, including University of Georgia and USDA scientists based in Georgia, have mapped the genetic code of the peanut. Results of the five-year research project give scientists around the world a map with which to unlock some of the genetic potential of the peanut plant.
Francis Fluharty to lead UGA Animal and Dairy Science Department
Francis Fluharty joins the University of Georgia College of Agricultural and Environmental Sciences as the new department head of the Department of Animal and Dairy Science. His career has been devoted to assisting food animal producers through research and educational programs aimed at improving animal health and growth. Fluharty has also worked to improve profitability, as food animal agriculture must be economically-sustainable for farm families.
Salmonella can make you sick, so can improperly prepared foods.Author: April Reese Sorrow Published 08/04/2011
Detection and intervention will be UGA focus.Author: Sharon Dowdy Published 08/04/2011
USDA grant will fund five-year beef safety project.Author: Sharon Dowdy Published 07/07/2011
Pack safely when preparing lunch for your child.Author: Andrea Gonzalez Published 06/22/2011
Jam wins Flavor of Georgia.Author: April Reese Sorrow Published 03/24/2011
Skins boost their healthful aspectsAuthor: Sharon Dowdy Published 03/24/2011
Conventional and organic farms tested.Author: Sharon Dowdy Published 02/16/2011
Sanitzer helps make sprouts safer.Author: Sharon Dowdy Published 02/02/2011
Check canned goodies for signs of spoilage.Author: Sharon Dowdy Published 01/27/2011
Researchers honored for their contributions to science.Author: Sharon Dowdy Published 01/13/2011