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4-H Agricultural and Applied Economics Agricultural and Environmental Services Laboratories Agricultural Leadership, Education and Communication Animal and Dairy Science Bee Lab C.M. Stripling Irrigation Research Park Center for Agribusiness and Economic Development Center for Food Safety Center for Invasive Species and Ecosystem Health Center for Urban Agriculture Coastal Georgia Botanical Gardens Crop and Soil Sciences Entomology Experiential Learning Feed the Future Peanut Lab Financial Planning, Housing and Consumer Economics Food Product Innovation and Commercialization Center Food Science and Technology Griffin Horticulture Human Development and Family Science Institute of Plant Breeding, Genetics and Genomics International Programs Nutritional Sciences Office of Development and Alumni Relations Office of Inclusive Excellence Plant Pathology Poultry Science Research and Education Centers (RECs) Tifton Trial Gardens UGA Grand Farm Warnell School of Forestry and Natural Resources
Andrew Vasina leads Biospringer by Lesaffre’s North America Culinary Center, a laboratory-kitchen hybrid where his team designs prototypes and learns how to use these natural ingredients in new ways. Here, they may tackle a specific product need for a client company or develop an entirely new product for the market. CAES News
Food Technologist 06/24/25 Anna Bentley
University of Georgia food science alum Andrew Vasina leads Biospringer by Lesaffre’s North America Culinary Center, a laboratory-kitchen hybrid where his team designs prototypes and learns how to use these natural ingredients in new ways. Here, they may tackle a specific product need for a client company or develop an entirely new product for the market. Describing his role as part technical salesperson and part product developer, Vasina and his team partner with food manufacturers across North America to develop new products and taste profiles using one versatile product: yeast extract.
Lady Belle takes home the 2025 Flavor of Georgia Grand Prize for its Sunday Dinner Griscuits. (Photo by Peter Frey/UGA) CAES News
2025 Flavor of Georgia Winners 04/25/25 Jordan Powers
A baked good secured the top spot at the 2025 Flavor of Georgia food product competition, beating out a record 173 products submitted in 12 categories. Sunday Dinner Gritscuits, produced by Lady Belle, are French gougeres, or cheese puffs, stuffed with macaroni and cheese flavored grits with collard greens and smoked turkey. Lady Belle is a French-Southern fusion microbakery specializing in handcrafted Parisian style macarons, Belle (Signature) Macarons and savory Gritscuits.
The final round of this year’s Flavor of Georgia Competition will premiere the Savor the State: A Flavor of Georgia Tasting Experience. At past events, a short reception has preceded the event’s award ceremony, but now foodies are invited to sample the products vying for the top prize and make their choices known for the People’s Choice Award. (Photo by Dennis McDaniel) CAES News
2025 Flavor of Georgia 03/18/25 Lillian Sosbee
A record-breaking 173 products were entered into the 2025 Flavor of Georgia Food Product Contest, setting the stage for an exciting competition on April 17 at The Classic Center in downtown Athens. First-round judges tasted their way through a delicious gauntlet to whittle down the 173 contestants to 37 finalists that will compete for top product of the year. The highest number of products entered was previously 148 in the 2008 and 2022 contests. The Flavor of Georgia contest is offered annually by the University of Georgia’s College of Agricultural and Environmental Sciences. The CAES Signature Event showcases the tastiest offerings from market-ready small businesses in Georgia.
Angela Dupree CAES News
Sweet Role 03/04/25 Maria M. Lameiras
Angela Dupree’s office is overflowing with elfin magic. Her office mate is Ernie the Elf, the Hollow Tree conference room is around the corner, and it’s her job to make sure the cookies you buy in the store are perfect, batch after batch. Dupree, who graduated with a bachelor’s degree in environmental health and a minor in environmental soil science from the University of Georgia’s College of Agricultural and Environmental Sciences in 1992, is the food safety and quality manager at Ferrero Bakery in Augusta, Georgia.
jouman hassan and issmat kassem CAES News
International Postdoc 02/28/25 Devockius Tabron
From the small village of Batloun in the mountains of Lebanon to the American University of Beirut, Jouman Hassan carried the lessons her parents instilled in her. Their guidance has served her well at the University of Georgia. At the graduation ceremony for the UGA Griffin campus in December, Hassan shared powerful wisdom from her mother. “Jouman, the word ‘impossible’ doesn’t exist in my dictionary — I erased it,” Hassan recalled her mother saying to her, and she has used the words as a talisman throughout her academic journey. 
Shortly after retiring from the Navy, Cedric Knight started a company to provide internet access to his new hometown of Ridgecrest, California. That company is a now nationally recognized IT firm that employs more than 350 people in 13 states. (Photo special) CAES News
Finding New Directions 02/21/25 Alex Shimalla
Cedric Knight never underestimates the power of hard work. Knight transferred to the University of Georgia his junior year. After graduating, he served two decades in the Navy and retired as commander. In 1995, at the cusp of the internet age, he launched New Directions Technologies Inc., an IT, software, engineering, and cybersecurity services company, where he’s still CEO.
Illustration by Kaiya Plagenhoef/UGA CAES News
Flower Ultrasounds 02/17/25 Sydney Barrilleaux
Many of the flowers lining store shelves for Valentine’s Day have been gifted at romantic dinners. But what happens to the flowers that went unsold? A new study from the University of Georgia explores how flowers can be repurposed as food ingredients, offering a more sustainable way to use blooms that might otherwise be discarded. “We are looking at what happens the day after Valentine’s Day to those flowers,” said UGA College of Agricultural and Environmental Sciences researcher Anand Mohan.
rabbiteye blueberry CAES News
Organic Shelf Life 01/10/25 Lillian Sosbee
Organic fruits and vegetables often face a higher risk of spoiling and harboring foodborne pathogens than their conventional farming counterparts. Because organic growers and packers must adhere to higher production standards and restrictions on chemical additives, University of Georgia experts are exploring alternative methods for protecting organic products and consumers through a new $3.5 million grant from the United States Department of Agriculture.
In developing markets where making staple foods is a daily task and warmer climates where food spoilage is common, foods that have more longevity and are easily preserved can enhance economic opportunities by reducing food preparation tasks and lower environmental impact. CAES News
Fighting Food Waste 12/16/24 Lillian Sosbee
“Use by,” “Sell by” and “Best by” dates on food packaging can be helpful indicators of how long a consumer can store a food item before eating, but often these dates lead to high quantities of wasted food. About one-fifth of food produced for human consumption is discarded before it can be eaten, equating to 1 billion meals a day and contributing to global food insecurity.
A bubbling pot unveils the creation of a fish broth infused with succulent shrimp. CAES News
Seafood Broth 12/10/24 Cal Powell
Safe recipes for canning chicken and other meat stocks are plentiful, but when it comes to seafood, the options are limited. Currently there are no research-based, validated recipes for safely canning seafood broth at home, only recipes developed for taste and flavor. A team of University of Georgia scientists are conducting an exploratory study they hope will lead to validated seafood broth recipes for home canners.