November 2017
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VISITOR COUNTER
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Upcoming Events
  1. Poultry School en Español [Poultry Processing School, entirely in Spanish]

    February 2, 2018 - February 7, 2018
  2. Starting a New Food Business in Georgia

    March 6, 2018 - March 7, 2018
  3. Better Process Control School

    March 20, 2018 - March 23, 2018
  4. Developing & Implementing HACCP for the MEAT & Poultry Industry

    April 24, 2018 - April 26, 2018
  5. Preventive Controls for the Fresh-Cut Produce Industry

    May 15, 2018 - May 17, 2018
 

About EFS

Our Program

Every year we hear about incidents of food-borne illness on the news. Many times these incidents could have been prevented or at least minimized, with proper food safety guidelines and training. The current focus of Extension Food Science at the University of Georgia is to provide the public and the food industry with unbiased, research-based food safety education. Our workshops and on-site training programs enable businesses in the food industry to develop and implement a food safety or HACCP plan tailored to their own operation, thus minimizing the risk of contamination of their food product by human pathogens.

Extension Food Science personnel also work closely with various food commodity organizations in Georgia, including the Georgia Fresh Fruit and Vegetable Growers Association, Southeastern Food Processors Association, the United Fresh Produce Association, the Georgia Poultry Federation, the Southeastern Meat Association, and others to provide practical applications for research findings in their particular area of expertise.

 

Other educational services provided to individual firms and entrepreneurs assist them in new product development, conducting quality/safety audits and employee training. This department also has the responsibility of working with state and federal agencies, news media, county agents, industry firms, cooperatives and other clientele to disseminate research information and provide educational demonstrations which improve processing and preservation methods so that safe, quality food can be produced with better consumer acceptance.