University of Georgia
College of Agricultural and Environmental Sciences

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

Senegal relies on importing dairy products to meet the country’s needs, but there is significant potential to enhance economic development in rural areas by supporting small dairy producers, who are predominantly women. CAES News
Senegal relies on importing dairy products to meet the country’s needs, but there is significant potential to enhance economic development in rural areas by supporting small dairy producers, who are predominantly women.
CAES researchers work to improve food safety in Senegal’s growing dairy industry
The University of Georgia has received a $700,000 grant from the Feed the Future Innovation Lab for Food Safety to help improve food safety in the rapidly growing dairy industry in Senegal.
Produce in a grocery store. CAES News
Produce in a grocery store.
UGA food scientist is tracking ‘hitchhiker’ genes
Antibiotic resistance – one of the biggest threats to global health, according to the World Health Organization – occurs when germs learn how to defeat the drugs designed to kill them. The problem of resistance threatens the efficacy of antibiotics, making simple infections untreatable.
Freshly picked blueberries sit in baskets at the University of Georgia horticulture farm in Athens, Ga. CAES News
Freshly picked blueberries sit in baskets at the University of Georgia horticulture farm in Athens, Ga.
UGA researcher to study potential use of essential oils in organic blueberry production
Organic fruit and vegetable growers want to meet the recent uptick in national consumer demand, but they need additional tools to battle pests and diseases that often accompany organic crop growth.
tomatoes-on-vine
Controlling Bacteria
A new method may make tomatoes safer to eat
When vegetable farmers harvest crops, they often rely on postharvest washing to reduce any foodborne pathogens, but a new University of Georgia study shows promise in reducing these pathogens — as well as lowering labor costs — by applying sanitizers to produce while it is still in the fields.
Read More

UGA Departments and Centers

Department of Food Science and Technology

Center for Food Safety

Department of Horticulture

Department of Plant Pathology

Department of Crop and Soil Sciences

Department of Animal and Dairy Science

Department of Poultry Science

Department of Agricultural Leadership, Education and Communication

Department of Agricultural and Applied Economics