Advances in Food Science and Safety

At UGA, researchers are striving to supply not only an abundance of food for a growing population, but to ensure the safety and quality of that food supply. Faculty discover new ways to minimize pathogens, increase safety practices, and bring innovative products to market by exploring the following topics:

  • Food Safety
  • Nutrition and Quality
  • Food Science Advances
  • Impacts for Consumer Behavior
     

Food Science and Safety Research News

Georgia continues to be the top pecan-producing state in the U.S. CAES News
Trees for the future: developing climate-adapted pecans
Georgia is the nation's leading pecan-producing state — and University of Georgia researchers intend to keep it that way. Working with an international team of experts, four faculty from the UGA College of Agricultural and Environmental Sciences have received a U.S. Department of Agriculture National Institute of Food and Agriculture award for the second phase of a study to adapt one of Georgia’s top commodities, the pecan.
francisco diez CAES News
UGA Center for Food Safety director aids in FDA review
When government officials need expert opinions, they often turn to academia for advice. The University of Georgia’s Center for Food Safety has a long history of working with such entities to help ensure a safe global food supply, and its involvement in government matters deepened last fall when the center’s director participated in a high-profile review of the U.S. Food and Drug Administration.
Antimicrobial blue light has already been proven as a means to control the spread of infections in hospitals. The UGA Center for Food Safety researchers are evaluating its effectiveness in food processing facilities. CAES News
Making your food safer—one study at a time
From studying the way light affects foodborne pathogens to designing innovative technology for data processing, the team at the University of Georgia Center for Food Safety is pushing the boundaries of technology to help protect a safe and secure global food chain. The center, a unit of UGA’s College of Agricultural and Environmental Sciences, is critical to both domestic and international advances in food safety—an estimated 48 million people in the U.S. alone get sick from contaminated food or beverages each year, and 3,000 die from foodborne illness. CFS is the base of operations for a team of food scientists with a wide variety of backgrounds and areas of expertise working together on the front lines of food safety research.
Post-harvest pecan handling