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Published on 02/19/18

Elizabeth Andress named Postsecondary FACS Teacher of the Year

By Sharon Dowdy

The Georgia Association of Teachers of Family and Consumer Sciences has named Elizabeth Andress, professor of foods and nutrition in the University of Georgia College of Family and Consumer Sciences (FACS), the organization’s Postsecondary Family and Consumer Sciences Teacher of the Year.

The award recognizes outstanding achievements by individuals who have made extraordinary contributions to the career and technical education field.

Andress is project director for the National Center for Home Food Preservation. She is also the lead editor of “So Easy to Preserve,” a for-sale UGA Cooperative Extension publication. She co-produced a video series by the same name, both of which provide step-by-step instructions on preserving a variety of foods. The food preservation manual is one of Extension’s most popular publications.

Andress leads UGA Extension’s statewide programming in home food processing and preservation, consumer food-science topics, and food safety education for the food-service industry, including the ServSafe® food safety certification program. She develops curricula on consumer food safety issues, consumer food use and preparation, and food preservation for youth, through 4-H, as well as adults.

At UGA, she teaches a senior undergraduate course in food safety and sanitation and conducts frequent in-service trainings for FACS and agriculture education high school teachers in Georgia. Andress also teaches Extension in-service trainings for educators in Georgia and 17 other states. She teaches Georgia family and consumer science teachers lessons on food additives and food science that include classroom resources.

Her trainings are often hands-on laboratory food science workshops where participants learn the science of various food preservation methods through demonstrations of instructional activities that can be used the classroom.

Andress has been awarded numerous honors over her career, including the national Award for Excellence in Extension from the Association of Public and Land-grant Universities, for her long-term success in combining research and education in food safety. She received the Walter Barnard Hill Distinguished Public Service Fellow Award, UGA’s highest award for public service and outreach, and has been recognized by the National Association of State Universities and Land-grant Colleges, the U.S. Department of Agriculture National Institute of Food and Agriculture and the National Extension Association of Family and Consumer Sciences.

She earned a bachelor’s degree in home economics from Albright College in Reading, Pennsylvania; a master’s degree in family and child development from Virginia Polytechnic Institute and State College; and a doctorate in food science from Pennsylvania State University.

Sharon Dowdy is a news editor with the University of Georgia College of Agricultural and Environmental Sciences.

Authors:
Sharon Dowdy
Experts/Sources:
Elizabeth L. Andress
Elizabeth Andress, director of the National Center for Home Food Preservation housed in the University of Georgia College of Family and Consumer Sciences, trains UGA Cooperative Extension agents and others on the proper, safe way to can fruits, vegetables and other foods.
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