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This Thanksgiving, Georgians can bring a little local flavor to their tables with products that have been featured in UGA's Flavor of Georgia food product contest. CAES News
This Thanksgiving, Georgians can bring a little local flavor to their tables with products that have been featured in UGA's Flavor of Georgia food product contest.
Georgia Thanksgiving
While you are planning your Thanksgiving menu, save a spot next to the turkey for these former finalists in the University of Georgia’s Flavor of Georgia food product contest.
Researchers at the University of Georgia College of Agricultural and Environmental Sciences have recently found the genetic mechanism that controls the shape of tomatoes also controls the shape of potatoes and may control the shape of other fruits as well. CAES News
Researchers at the University of Georgia College of Agricultural and Environmental Sciences have recently found the genetic mechanism that controls the shape of tomatoes also controls the shape of potatoes and may control the shape of other fruits as well.
Produce Safety Grants
Three University of Georgia food scientists are among the recipients of grants awarded by the Center for Produce Safety (CPS) as part of its $2.7 million program. The grants will fund projects focused on food safety issues related to fruits and vegetables. 
Georgia Farm Bureau President Gerald Long (center) announced the recipients of the GFB Harvest 20 Research Grants at the GFB Commodity Conference on Aug. 8. University of Georgia faculty who were awarded grants are (l-r) Lawton Stewart, Govindaraj Dev Kumar, Angelita Acebes, Sudeep Bag, Jonathan Oliver and (not pictured) Bhabesh Dutta and Mark Freeman. CAES News
Georgia Farm Bureau President Gerald Long (center) announced the recipients of the GFB Harvest 20 Research Grants at the GFB Commodity Conference on Aug. 8. University of Georgia faculty who were awarded grants are (l-r) Lawton Stewart, Govindaraj Dev Kumar, Angelita Acebes, Sudeep Bag, Jonathan Oliver and (not pictured) Bhabesh Dutta and Mark Freeman.
Harvest 20 Grants
The Georgia Farm Bureau (GFB) has awarded $94,000 in research grants to seven University of Georgia scientists and their research teams who are addressing production issues impacting Georgia farmers.
Chef Lidia Bastianich will speak at the UGA Chapel on Oct. 2 at 3 p.m. The event, "A Conversation with Lidia Bastianich: A Life of Love, Family, and Food,” is sponsored by the University of Georgia College of Agricultural and Environmental Sciences (CAES). It is free and open to the public. CAES News
Chef Lidia Bastianich will speak at the UGA Chapel on Oct. 2 at 3 p.m. The event, "A Conversation with Lidia Bastianich: A Life of Love, Family, and Food,” is sponsored by the University of Georgia College of Agricultural and Environmental Sciences (CAES). It is free and open to the public.
Chefs and Agriculture
Before farm-to-table was a culinary catchphrase, there were families who ate what they grew on their farms simply because that’s what they had to eat.
University of Georgia Distinguished Research Professor Emeritus Larry Beuchat (right) and UGA Professor Francisco Diez were recognized by the International Association for Food Protection at the association’s annual meeting held July 21–24, 2019, in Louisville, Kentucky. CAES News
University of Georgia Distinguished Research Professor Emeritus Larry Beuchat (right) and UGA Professor Francisco Diez were recognized by the International Association for Food Protection at the association’s annual meeting held July 21–24, 2019, in Louisville, Kentucky.
IAFP Honors
Two University of Georgia College of Agricultural and Environmental Sciences food scientists have been presented awards of excellence from the International Association for Food Protection (IAFP). Distinguished Research Professor Emeritus Larry Beuchat and Professor Francisco Diez were recognized at the association’s annual meeting held July 21–24 in Louisville, Kentucky.
In addition to produce safety procedures, UGA Extension helps farmers develop record-keeping plans to help keep them in line with FDA food safety guidelines. Cory McCue of Woodland Gardens in Winterville, Georgia, makes notes about the farm's July harvest in the packinghouse while Christine White packs shishito peppers into 10-pound bags. CAES News
In addition to produce safety procedures, UGA Extension helps farmers develop record-keeping plans to help keep them in line with FDA food safety guidelines. Cory McCue of Woodland Gardens in Winterville, Georgia, makes notes about the farm's July harvest in the packinghouse while Christine White packs shishito peppers into 10-pound bags.
Produce Safety
Over the past decade, Americans have fallen in love with locally grown produce, but just because something is grown nearby doesn’t automatically make it safe.
An increase in illnesses that trace back to wheat products has prompted scientists in the UGA Center for Food Safety to search for ways to eliminate pathogens in raw wheat without affecting the quality or taste of the staple food. In wheat-related cases, cookie dough, cake batter and raw wheat flour are common carriers of foodborne pathogens. CAES News
An increase in illnesses that trace back to wheat products has prompted scientists in the UGA Center for Food Safety to search for ways to eliminate pathogens in raw wheat without affecting the quality or taste of the staple food. In wheat-related cases, cookie dough, cake batter and raw wheat flour are common carriers of foodborne pathogens.
Wheat Outbreaks
Consumers have long been warned against the hazards of eating raw cookie dough. As more cases of foodborne illness are linked to contaminated wheat flour, University of Georgia food safety experts are touting the risk in a louder, more forceful voice, while searching for ways to eliminate foodborne pathogens on wheat products.
Ronald Pegg is a professor in the UGA College of Agricultural and Environmental Sciences. He was named a 2019 Josiah Meigs Distinguished Teaching Professor and received the UGA Russell Award for Excellence in Undergraduate Teaching in 2013. CAES News
Ronald Pegg is a professor in the UGA College of Agricultural and Environmental Sciences. He was named a 2019 Josiah Meigs Distinguished Teaching Professor and received the UGA Russell Award for Excellence in Undergraduate Teaching in 2013.
Pegg Honored
Whether food scientist Ronald Pegg is chasing coffee “from bean to cup” in Costa Rica or pinpointing the phenolic antioxidant constituents in Georgia pecans, he has a passion for inspiring an investigative spirit in his students. 
Cole Sosebee, a fourth-year student in the Department of Agricultural Leadership, Education and Communication, presents his research poster at the 2019 College of Agricultural and Environmental Sciences Undergraduate Research Symposium. CAES News
Cole Sosebee, a fourth-year student in the Department of Agricultural Leadership, Education and Communication, presents his research poster at the 2019 College of Agricultural and Environmental Sciences Undergraduate Research Symposium.
Undergraduate Research
On April 3, almost 70 College of Agricultural and Environmental Sciences (CAES) undergraduate students presented their research in the annual CAES Undergraduate Research Symposium.
UGA Food Science and Technology Professor Ron Pegg is one of three UGA faculty members who will receive the 2013 Richard B. Russell Award for Excellence in Undergraduate Teaching, the university's highest early career teaching honor. CAES News
UGA Food Science and Technology Professor Ron Pegg is one of three UGA faculty members who will receive the 2013 Richard B. Russell Award for Excellence in Undergraduate Teaching, the university's highest early career teaching honor.
Meigs Professorship
Whether he’s chasing coffee “from bean to cup” in Costa Rica or pinpointing the phenolic antioxidant constituents in Georgia pecans, University of Georgia food scientist Ronald Pegg has a passion for inspiring an investigative spirit in his students.