Advances in Food Science and Safety

The COVID-19 crisis has put supply chain issues at the forefront of food production and packaging concerns. Researchers at the University of Georgia investigated a potential solution for extending the shelf life of blueberries by exposing blueberries to blue light during storage.

Fusarium wilt, caused by a soilborne fungus, is one of the most damaging diseases of watermelons worldwide. Since it was discovered in 1894, it’s been a battle for producers to manage through crop rotation and chemical fungicides.

The University of Georgia Department of Food Science and Technology’s Kevin Mis Solval and his team of researchers have secured a nearly half-million dollar grant from the U.S. Department of Agriculture National Institute of Food and Agriculture to aid in creating safe food ingredients from cannonball jellyfish.