Browse Profiles and Awards Stories - Page 15

Tomatoes have been bred to create a wide array of colors, shapes and sizes, but not much commercial work has been done on breeding tomatoes that taste good.

The University of Georgia has been awarded a $2 million grant from the U.S. Department of Agriculture National Institute of Food and Agriculture to develop organic methods of controlling the Spotted Wing Drosophila (SWD). 

University of Georgia professor Kris Braman has been named one of nine cohorts in the 2018-2019 Women’s Leadership Fellows Program at UGA.

With the advent of CRISPR technologies and other precise genome editing methods, it has become faster and easier for crop scientists to breed new varieties. But there are still a few technical roadblocks that need to be overcome.

While many people know that the microbes in our guts are an important part of our health, many are unaware that microbes are just as important to our crops.

From elongated tubes to near-perfect spheres, vegetables come in almost every size and shape. But what differentiates a fingerling potato from a russet or a Roma tomato from a beefsteak? Researchers at the University of Georgia College of Agricultural and Environmental Sciences recently found the genetic mechanism that controls the shape of some of our favorite fruits, vegetables and grains.

University of Georgia Professor Tim Brenneman now has a newly discovered truffle species named after him: Tuber brennemanii.

From farmhand to future veterinarian student, Cassie Powell has dreamed of working with animals for a long time.

With a passion for botany and a thirst for knowledge, University of Georgia scientist Peggy Ozias-Akins has established herself as one of the top molecular geneticists in the country.

One of the steepest barriers to profitable controlled-environment agriculture is the energy cost associated with providing the plants enough light, but new research being pioneered by University of Georgia could cut those costs by 50 percent.