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Food Manufacturing Food Preservation Food Safety Food Security Food Storage Handling and Preparing Holiday Food Jams and Jellies Nutrition Pickling Preparing Selecting and Buying
Meat and seafood products are prepared for judges to sample during the first round UGA’s Flavor of Georgia Food Product Contest. CAES News
Flavor of Georgia Finalists 2020 02/28/20 Madison Thornhill
Judges have selected 30 products to compete in the second and final round of the University of Georgia’s annual Flavor of Georgia Food Product Contest. Narrowed from a field of 117 products, the finalists will compete on April 7 in Athens with an awards ceremony following.
Food safety is key when roasting a turkey. CAES News
Holiday Leftovers 11/25/19 Clint Thompson
A focal point of holiday festivities for families every year is to gather around the dinner table and partake of delicious delicacies. But as scrumptious as those goodies are the first time, eating them again can be just as good if they are handled properly.
University of Georgia Family and Consumer Science agents remind everyone to enjoy holiday treats and yummy homemade dishes this holiday season, but don't make eating the focus of the season. CAES News
Comfort Foods 11/22/19 Barbara Worley
As we approach the holiday season, people begin to find comfort in comfort foods, rationalizing that they can work on their diet after the beginning of the new year. 
The Peanut Innovation Lab at the University of Georgia hosted a meeting in Dakar, Senegal in October for researchers from the U.S. and Western Africa working together on research in the areas of peanut variety development, value chain improvements and empowering women and youth. (Photo by Allison Floyd) CAES News
Peanut Lab in Senegal 11/06/19 Allison Floyd
The Peanut Innovation Lab launched its portfolio of projects in Senegal in October, bringing together scientists from Virginia Tech, University of California-Santa Barbara, University of Georgia and The Ohio State University with colleagues in Senegalese research and education institutions.
The University of Georgia has received a $14 million grant from the U.S. Agency of International Development to manage the Feed the Future Innovation Lab for Peanut Research, known as the “Peanut Lab,” a global peanut research program that works to alleviate hunger by helping farmers in developing countries grow healthy crops. The agreement builds on UGA and USAID's long-standing partnership on global peanut research, which dates back to the 1980s. CAES News
Food Security Summit 10/24/19 Merritt Melancon
For the past decade, demographers have predicted that the world would have to double its food supply by 2050 to feed the growing population.
The former executive director of the United Nations World Food Programme, Ertharin Cousin, talks to a boy in the Central African Republic during her visit in late March 2014. Photo by World Food Prize. Not for reuse. CAES News
D.W. Brooks Lecture and Awards 10/22/19 Merritt Melancon
Former Executive Director of the United Nations World Food Programme Ertharin Cousin has spent her career working to build more robust and sustainable food systems in food insecure countries around the world.
‘Orange Bulldog’ is an improved pumpkin variety developed by UGA scientists from germplasm collected in the jungles of South America. It has greater levels of resistance to viruses than conventional pumpkins. ‘Orange Bulldog’ made its debut in 2004 and has consistently produced yields of 13,000 to 20,000 pounds per acre in north and south Georgia. CAES News
Pumpkin Pointers 10/18/19 Sharon Dowdy
Georgia farmers devote about 900 acres to growing pumpkins — technically a squash and a cousin to the cucumber. Most Georgia-grown pumpkins come from the northernmost part of the state where the climate is cooler and there is less disease pressure. UGA-bred ‘Orange Bulldog' is disease resistant.
Researchers at the University of Georgia College of Agricultural and Environmental Sciences have recently found the genetic mechanism that controls the shape of tomatoes also controls the shape of potatoes and may control the shape of other fruits as well. CAES News
Produce Safety Grants 10/17/19 Sharon Dowdy
Three University of Georgia food scientists are among the recipients of grants awarded by the Center for Produce Safety (CPS) as part of its $2.7 million program. The grants will fund projects focused on food safety issues related to fruits and vegetables. 
Created by the University of Georgia Supplemental Nutrition Assistance Program Education (SNAP-Ed) team, Food eTalk and Food Talk: Better U are now included in the United States Department of Agriculture SNAP-Ed Toolkit. The collection of evidence-based interventions is designed to improve the lives of SNAP-eligible participants by encouraging healthy food and lifestyle choices that prevent obesity. CAES News
SNAP-ED Toolkit 10/09/19 Cal Powell
Two interventions created by the University of Georgia Supplemental Nutrition Assistance Program Education (SNAP-Ed) team have been added to the national SNAP-Ed Toolkit.
The only way to properly remove and kill bacteria from raw poultry meat is to thoroughly cook the poultry to a minimum of 165 degrees Fahrenheit. A USDA report now shows that even if consumers don't wash raw poultry, the food safety risk is still present due to other common habits. CAES News
Cooking Chicken Safely 08/28/19 Alexis Roberts
Food safety experts have been warning consumers against washing and rinsing raw poultry for many years, citing how the bacteria in poultry juices can spread and cross contaminate other foods, utensils and surfaces. A USDA report shows that many aren't listening.