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Browse Food Product Innovation and Commercialization Center Stories - Page 3

26 results found for Food Product Innovation and Commercialization Center
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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
Walker County 4-H members (from left) Jenna Sweatmon, Lauren Pike, Tori Lawrence, Rylie Chamlee and 4-H agent and team coach Casey Hobbs celebrate after pitching their Cheez Beez snack cracker concept at the 2018 Georgia 4-H Food Product Development Contest. CAES News
4-H Food Product 05/15/18 Merritt Melancon
Busy lives and busy schedules often mean that families put convenience ahead of nutrition when it comes to eating on the go, but Georgia 4-H’ers have developed new food products that add a nutritional punch to the ready-to-eat food market.
Chatham County 4-H Club members, from left, Sonté Davis, Faythe Robinson, Ashley Johnson, Anna Morris and Amari McDonald pose with the display for their award-winning GAP2 concept for locally sourced baked goods. CAES News
New Food Trends 05/15/17 Merritt Melancon
Vegan marshmallows, dairy-free cheese crackers and locally sourced baked treats — the highlights of Georgia 4-H’s 2017 Food Product Development Contest read like a list of top food trends of 2017. Inspired by the dietary needs and interests of their friends and neighbors, three teams of Georgia 4-H’ers met at the University of Georgia Department of Food Science and Technology in Athens, Georgia, last week to showcase their newly developed food products.
Judges in the preliminary round of the University of Georgia's Flavor of Georgia Food Product Development Contest have chosen 33 products from around Georgia to compete in the final round of the competition. CAES News
Flavor of Georgia 2017 02/22/17 Merritt Melancon
Judges have selected 33 products to compete in the final round of the University of Georgia’s 2017 Flavor of Georgia Food Product Contest in Atlanta on March 21.
University leadership and state and local officials gathered Monday, Jan. 31, 2017, to officially cut the ribbon signifying the opening of the Food Product Innovation and Commercialization building on the University of Georgia campus in Griffin, Georgia. CAES News
Food PIC 02/01/17 Sharon Dowdy
University of Georgia scientists are now better equipped to help businesses launch new food products with the opening of the Food Technology Center, locally known as the FoodPIC building, on the UGA Griffin campus.
A team of food industry experts and grocery buyers selected 33 products to compete in the final round of the University of Georgia's 2019 Flavor of Georgia Food Product Contest. CAES News
Flavor of Georgia Deadline 02/01/17 Merritt Melancon
The competition for the University of Georgia’s 2017 Flavor of Georgia Food Product Contest is coming together, but it’s not too late to enter.
Chef Steve Ingersoll, an instructor at the College of Coastal Georgia, demonstrates one of his favorite curry recipes during a visit to the University of Georgia Department of Food Science and Technology to promote the college's new "Intensive Culinary Experience" May term. CAES News
Culinary May term 12/11/16 Merritt Melancon
University of Georgia College of Agricultural and Environmental Sciences students know a lot about the science of food and how it’s grown, but often less about the art of cuisine.